Pao cai (pao tsai) is a type of pickle, usually pickled cabbage, often found in Chinese, and particularly Szechuan cuisine. It is most common to northern and western China; however, there is also a unique form of pao cai, called suan cai, which is prominent in Northeast China.
Chinese pao cai closely resembles Korean kimchi, both in content and in preparation, but it tends to be sweet and sour rather than spicy. It is often eaten with congee as a breakfast food.
The flavor and mode of production of pao cai vary greatly across China.