Sichuan Preserved Vegetables
Pào cài
Served as an appetizer, palate freshener, or a side dish, pào cài is a Sichuan-style pickle made with various vegetables, mostly Chinese cabbage, carrots, mustard stems, long beans, daikon radish, turnips, cucumbers, ginger, and hot ... READ MORE
Pickled peppers (Pao jiao)
Paojiao is a Chinese term that literally translates to "pickled pepper." It refers to chili peppers that have been pickled, usually in a brine of salt, water, and sometimes other ingredients. Paojiao is a popular condiment and in... READ MORE
Zha cai
Zha cai is pickled stem of mustard cabbage from Sichuan. The stems are traditionally rubbed with salt and pressed in order to release excessive moisture. Later on, they get rubbed with spicy, red chili paste and are left to ferment in lar... READ MORE
Preserved mustard greens (Sui mi ya cai)
Sui mi ya cai is a specific type of preserved mustard greens from Sichuan, China. These greens are finely chopped, salted, and then ferme... READ MORE
Preserved mustard stem (Ya cai)
Yacai is a traditional ingredient originating from Yibin in Sichuan. This pickled vegetable is made from the upper stems of mustard plant. The mustard greens are harvested in the 9th lunar month. The leaves are discarded, the stems are sliced into... READ MORE