The primary distinction lies in the origin and composition of the ingredients. One typically refers to a specific selection of produce commonly used in East Asian, particularly Chinese, cuisine. Examples include bok choy, napa cabbage, gai lan (Chinese broccoli), and shiitake mushrooms. The other is a broader term encompassing a variety of vegetables from diverse origins, often pre-cut and packaged, with no particular culinary tradition associated with its selection. A common example would be a commercially available frozen blend containing broccoli florets, carrots, and green beans.
Understanding the difference is significant for culinary purposes. Adhering to specific regional ingredients allows for authentic replication of traditional dishes. The use of regionally appropriate ingredients contributes to the overall flavor profile and textural components integral to specific cuisines. This differentiation ensures that the consumer understands the anticipated taste and nutritional properties of the intended dish.
