Context_1 : Saint Barthélemy cuisine mainly revolves around French cuisine, West Indian cuisine, Creole cuisine, Italian cuisine and Asian cuisine. The island has over 70 restaurants serving many dishes and others are a significant number of gourmet restaurants; many of the finest restaurants are located in the hotels. There are also a number of snack restaurants which the French call "les snacks" or "les petits creux" which include sandwiches, pizzas and salads. West Indian cuisine, steamed vegetables with fresh fish is common; Creole dishes tend to be spicier. The island hosts gastronomic events throughout the year, with dishes such as spring roll of shrimp and bacon, fresh grilled lobster, Chinese noodle salad with coconut milk, and grilled beef fillet etc. Notable restautants include "Eddy's", located opposite the Anglican church in Gustavia which serves colonial Southeast Asian cuisine, "La Mandala" in Gustavia serving far eastern cuisine, "Le Repaire" on the harbor in Gustavia serving Creole food, "K'fe Massai" in Centre'lOasis in Lorient inspired by French North Africa, "Maya's" in Saint Jean which serves French Creole cuisine, "Zanzibarth" in Saint Jean which serves French, Belgian and Italian cuisine and "Do Brasil" on Shell Beach, based on Brazilian and Thai cuisine. Context_2 : Buddhist cuisine is an East Asian cuisine which is followed by monks and many believers from areas historically influenced by Chinese Buddhism. It is vegetarian or vegan, and it is based on the Dharmic concept of ahimsa (non-violence). Vegetarianism is common in other Dharmic faiths such as Hinduism, Jainism and Sikhism as well as East Asian religions like Taoism. While monks are vegetarian year-round, many believers follow the Buddhist vegetarian diet temporarily, similar to Christian Lent. Context_3 : Tianjin preserved vegetable (; literally "Tianjin winter vegetable"; also called tung tsai (), Tientsin preserved vegetable or Tianjin preserved cabbage) is a type of pickled Chinese cabbage originating in Tianjin, China. It consists of finely chopped Tianjin cabbage (箭杆菜; a variety of Chinese cabbage with an elongated shape) and salt. Garlic is also generally added in the pickling process, although it is omitted in versions prepared for consumption by members of certain Chinese Buddhist sects, who practice strict Buddhist vegetarianism and do not consume garlic or other spicy foods. This pickled vegetable is used to flavor soups, stir fries or stewed dishes. Context_4 : Chinese cabbage ("Brassica rapa", subspecies "pekinensis" and "chinensis") can refer to two groups of Chinese leaf vegetables often used in Chinese cuisine: the Pekinensis Group (napa cabbage) and the Chinensis Group (bok choy). Context_5 : European cuisine, or alternatively Western cuisine, is a generalised term collectively referring to the cuisines of Europe and other Western countries, including (depending on the definition) that of Russia, as well as non-indigenous cuisines of Australasia, the Americas, Southern Africa, and Oceania, which derive substantial influence from European settlers in those regions. The term is used by East Asians to contrast with Asian styles of cooking. (This is analogous to Westerners' referring collectively to the cuisines of East Asian countries as Asian cuisine.) When used by Westerners, the term may sometimes refer more specifically to cuisine "in" Europe; in this context, a synonym is Continental cuisine, especially in British English. Context_6 : Tahini (also tahina or ; Arabic: طحينة‎ ‎ ), also known as Ardeh (Persian: ارده), is a condiment made from toasted ground hulled sesame seeds. Tahini is served as a dip on its own or as a major component of hummus, baba ghanoush, and halva. Tahini is used in the cuisines of the eastern Mediterranean region, from the Balkans, Caucasus and Middle East to Northern Africa. It is also widely used in Chinese and South East Asian cuisine, notably Vietnamese cuisine. Context_7 : Napa or nappa cabbage ("Brassica rapa" subsp. "pekinensis" or "Brassica rapa" Pekinensis Group) is a type of Chinese cabbage originating near the Beijing region of China, and is widely used in East Asian cuisine. Since the 20th Century it is also a widespread crop in Europe, America and Australia. In much of the world, this is the vegetable referred to as "Chinese cabbage". Context_8 : The red cabbage (purple-leaved varieties of "Brassica oleracea" Capitata Group) is a kind of cabbage, also known as purple cabbage, red kraut, or blue kraut after preparation. Its leaves are coloured dark red/purple. However, the plant changes its colour according to the pH value of the soil, due to a pigment belonging to anthocyanins. In acidic soils, the leaves grow more reddish, in neutral soils they will grow more purple, while an alkaline soil will produce rather greenish-yellow coloured cabbages. This explains the fact that the same plant is known by different colours in various regions. Furthermore, the juice of red cabbage can be used as a home-made pH indicator, turning red in acid and green/yellow in basic solutions. It can be found in Northern Europe, throughout the Americas, and in China. Context_9 : The Jadeite Cabbage () or Jadeite Cabbage with Insects is a piece of jadeite carved into the shape of a Chinese cabbage head, and with a locust and katydid camouflaged in the leaves. It is part of the collection of the National Palace Museum in Taipei, Taiwan. Context_10 : Asian cuisine includes several major regional cuisines: East Asian, Southeast Asian, South Asian, Central Asian, and Middle Eastern. A cuisine is a characteristic style of cooking practices and traditions, usually associated with a specific culture. Asia, being the largest and most populous continent, is home to many cultures, many of which have their own characteristic cuisine. fact_1 : The Jadeite Cabbage () or Jadeite Cabbage with Insects is a piece of jadeite carved into the shape of a Chinese cabbage head, and with a locust and katydid camouflaged in the leaves. fact_2 : Napa or nappa cabbage ("Brassica rapa" subsp. fact_3 :  "pekinensis" or "Brassica rapa" Pekinensis Group) is a type of Chinese cabbage originating near the Beijing region of China, and is widely used in East Asian cuisine. Answer: jadeite
Output: What material was used to carve out the shape of a Chinese cabbage head, an example being the Napa, a type of cabbage originating in the Beijing area of China and widely used in East Asian cuisine, which features a locust and katydid camouflaged in the leaves?