Faster access than browser!
7 relations: Meigan cai, Mustard plant, Pao cai, Sichuan, Suan cai, Tianjin preserved vegetable, Zha cai.
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.
New!!: Ya cai and Meigan cai · See more »
Mustard plant
Mustard plants are any of several plant species in the genera Brassica and Sinapis in the family Brassicaceae.
New!!: Ya cai and Mustard plant · See more »
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.
New!!: Ya cai and Pao cai · See more »
Sichuan
Sichuan, formerly romanized as Szechuan or Szechwan, is a province in southwest China occupying most of the Sichuan Basin and the easternmost part of the Tibetan Plateau between the Jinsha River on the west, the Daba Mountains in the north, and the Yungui Plateau to the south.
New!!: Ya cai and Sichuan · See more »
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.
New!!: Ya cai and Suan cai · See more »
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.
New!!: Ya cai and Tianjin preserved vegetable · See more »
Zha cai
Zha cai (榨菜 literally "pressed vegetable") is a type of pickled mustard plant stem originating from Chongqing, China.
New!!: Ya cai and Zha cai · See more »
