Other names: Naipetsai, Nai Bai Cai (Naibaicai ), Nai Yu Bok, Nai You Bai Cai ( Naiyou Baicai ), Baby White (Stem ) Pak Choy, Dwarf White (Stem ) Pak Choy, Dwarf Choy Sum, Choy Sum.

Nai-Pe-Tsai is a special group of white Pak Choy (Bok Choi ). Their features are (a) stems: dwarf; (b) petioles: spoon-shaped, pure white, short and succulent; (b) leaves: dark green, glossy but wrinkled. In China, it is called Nai Bai Cai or Nai You Bai Cai.

Nai-Pe-Tsai is easy to bolt compared to other Pak Choy. Flowering Nai-Pe-Tsai is called (Nai-Pe-Tsai ) Choy Sum.

There is an extremely dwarf catagery, called  Baby Nai-Pe-Tsai (Baby Nai Yu Bok, Extra Dwarf White Pak Choy). It is excellent for Nai-Pe-Tsai Miu (Miao ) or Nai Yu Bok Miu (Miao ) when harvested very young. This type of Nai-Pe-Tsai becomes more and more popular in Chinese cuisine.

Nai-Pe-Tsai are crispy and delicious and can be used in stir-fry, soup and salad.

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New Nabai F1: 45 days. A replacement for Nabai Impr. F1. The plant is semi-upright, approx. 19 cm tall. Vigorous growing. Deep green leaves with pure white, thick petioles. Heat-tolerant. Slower bolting than similar OP varieties.

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Canton Bok: 50 days. This is typical Nai-Pe-Tsai. The plant is semi-upright, approx. 20cm tall. Vigorous growing. Wavy leaves are deep green with white, thick petioles. It is heat-tolerant.  Can be planted year-round in tropical areas.

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Ho Tau Bok: It belongs to Baby Nai-Pe-Tsai type. Very popular. Heat-tolerant.  Can be planted year-round in tropical areas.

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Dynasty: 20-25 days in the summer and 30-40 days in the fall. . Bright, yellowish green, curly leaves with pure white, narrow petioles. Both heat and cold tolerant. Excellent for salad, stir-fry and soup. Popular among Japanese and Taiwan people.