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Zha cai

Index Zha cai

Zha cai (榨菜 literally "pressed vegetable") is a type of pickled mustard plant stem originating from Chongqing, China. [1]

25 relations: Brassica juncea, Celtuce, Chili pepper, China, Chinese pickles, Chongqing, Cifantuan, Congee, Dandan noodles, Earthenware, Fermentation in food processing, Kimchi, Korean cuisine, List of pickled foods, Meigan cai, Mustard plant, Pao cai, Pickled cucumber, Pickling, Rice noodles, Sauerkraut, Shanghai cuisine, Suan cai, Tianjin preserved vegetable, Ya cai.

Brassica juncea

Brassica juncea, commonly brown mustard, Chinese mustard, Indian mustard, leaf mustard, Oriental mustard and vegetable mustard, is a species of mustard plant.

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Celtuce

Celtuce (Lactuca sativa var. augustana,Masatoshi Yamaguchi angustata, or asparagina), also called stem lettuce, celery lettuce, asparagus lettuce, or Chinese lettuce, is a cultivar of lettuce grown primarily for its thick stem, or its leaves.

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Chili pepper

The chili pepper (also chile pepper, chilli pepper, or simply chilli) from Nahuatl chīlli) is the fruit of plants from the genus Capsicum, members of the nightshade family, Solanaceae. They are widely used in many cuisines to add spiciness to dishes. The substances that give chili peppers their intensity when ingested or applied topically are capsaicin and related compounds known as capsaicinoids. Chili peppers originated in Mexico. After the Columbian Exchange, many cultivars of chili pepper spread across the world, used for both food and traditional medicine. Worldwide in 2014, 32.3 million tonnes of green chili peppers and 3.8 million tonnes of dried chili peppers were produced. China is the world's largest producer of green chillies, providing half of the global total.

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China

China, officially the People's Republic of China (PRC), is a unitary one-party sovereign state in East Asia and the world's most populous country, with a population of around /1e9 round 3 billion.

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Chinese pickles

Chinese pickles or Chinese preserved vegetables consist of various vegetables or fruits that have been fermented by pickling with salt and brine, or marinated in mixtures based on soy sauce or savory bean pastes.

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Chongqing

Chongqing, formerly romanized as Chungking, is a major city in southwest China.

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Cifantuan

Cífàntuán is a kind of food in Chinese cuisine, originating from Shanghai.

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Congee

Congee or conjee is a type of rice porridge or gruel popular in many Asian countries, especially East Asia.

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Dandan noodles

Dandan noodles or dandanmian is a noodle dish originating from Chinese Sichuan cuisine.

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Earthenware

Earthenware is glazed or unglazed nonvitreous pottery that has normally been fired below 1200°C.

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Fermentation in food processing

Fermentation in food processing is the process of converting carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—under anaerobic conditions.

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Kimchi

Kimchi (gimchi), a staple in Korean cuisine, is a traditional side dish made from salted and fermented vegetables, most commonly napa cabbage and Korean radishes, with a variety of seasonings including chili powder, scallions, garlic, ginger, and jeotgal (salted seafood).

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Korean cuisine

Korean cuisine has evolved through centuries of social and political change.

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List of pickled foods

This is a list of pickled foods.

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Meigan cai

Meigan cai (or mei cai is a type of dry pickled Chinese mustard of the Hakka people from Huizhou, Guangdong province, China. Meigan cai is also used in the cuisine of Shaoxing (绍兴), Zhejiang province, China and in Taiwan. The pickle consists of a whole head of various varieties of Chinese mustards and cabbages (芥菜 (leaf mustard)、油菜 (rape)、白菜 (Chinese cabbage) that has undergone an elaborate process consisting of drying, steaming, and salting. The vegetables are harvested, trimmed before the Qingming Festival, and sun-dried until limp. It is then salted or brined, kneaded until the juices are exuded, and left to ferment in large clay urns for 15 to 20 days. The vegetable is then repeatedly steamed and dried until reddish brown in colour and highly fragrant. This pickled vegetable is used to flavor stewed dishes, in particular Meigan cai cooked with pork (梅菜扣肉/梅干菜烧肉)) or for Meigan cai baozi (梅菜菜包). Meigan cai was formerly a tribute item to the imperial palace in the Qing Dynasty.

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Mustard plant

Mustard plants are any of several plant species in the genera Brassica and Sinapis in the family Brassicaceae.

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Pao cai

Pao cai is a type of pickle, usually pickled cabbage, mustard stems, long beans, peppers, daikon, carrots, and ginger, often found in Chinese, and particularly Szechuan cuisine.

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Pickled cucumber

A pickled cucumber (commonly known as a pickle in the United States and Canada and a gherkin in Britain, Ireland, Australia, South Africa and New Zealand) is a cucumber that has been pickled in a brine, vinegar, or other solution and left to ferment for a period of time, by either immersing the cucumbers in an acidic solution or through souring by lacto-fermentation.

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Pickling

Pickling is the process of preserving or expanding the lifespan of food by either anaerobic fermentation in brine or immersion in vinegar.

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Rice noodles

Rice noodles, or simply rice noodle, are noodles that are made from rice.

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Sauerkraut

Sauerkraut is finely cut cabbage that has been fermented by various lactic acid bacteria.

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Shanghai cuisine

Shanghai cuisine (上海菜), also known as Hu cuisine (滬菜), is a popular style of Chinese food.

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Suan cai

Suan cai (also called suan tsai and Chinese sauerkraut; literally "sour vegetable") is a traditional Chinese pickled Chinese cabbage (napa cabbage), used for a variety of purposes.

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Tianjin preserved vegetable

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.

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Ya cai

Ya Cai (芽菜), is a pickled vegetable originating from the Sichuan province of China.

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Redirects here:

Cha tsai, Cha-tsai, Ja choi, Ja choy, Jar choi, Jar choy, Pickled mustard greens stem, Sichuan pickled vegetable, Sichuan preserved vegetable, Sichuan vegetable, Szechuan pickled vegetable, Szechuan preserved vegetable, Szechuan vegetable, Za sai, Zasai, Zhacai, Zhà cài, Zhàcài, Zā sai, Zāsai, ザーサイ, 搾菜, 榨菜.

References

[1] https://en.wikipedia.org/wiki/Zha_cai

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