Suan cai

Suan cai
Suan Cai stewed with pork and cellophane noodle is a very common dish in Northeastern China
Chinese	酸菜
Hanyu Pinyin	suān cài
Literal meaning	sour vegetable
Transcriptions Mandarin - Hanyu Pinyin suān cài Cantonese (Yue) - Jyutping syun1 coi3
Alternative Chinese name
Chinese	鹹菜
Literal meaning	salted vegetable
Transcriptions Min - Hokkien POJ kiâm-chhài

Suan cai (also called Chinese sauerkraut), literally "sour vegetable", is a traditional Chinese pickled Chinese cabbage, used for a variety of purposes. Suan cai is a unique form of pao cai, due to the material used and the method of production.

Production

A heavy stone which is placed on the Chinese cabbages put in the large pot will sink naturally in a few weeks as the fermentation begins. Salt, seen in the little plastic bag in the lower left corner, usually is the only additive used.

Traditionally, Northern China has used Napa cabbage as the vegetable of choice while Southern China uses the Chinese mustard "jìe cai" (芥菜) variety to make suan cai (Cant. syun choy). Production of Suan cai differs from other pao cai in that the vegetable is compressed. This is accomplished by placing a heavy weight such as a large rock on top of the cover of the container so that the Chinese cabbage inside the container is slowly pressed and fermented. The processing of the vegetable helps to create a distinct flavor.

Generally, the cabbage is dipped into boiling water, then put in a container with cold water with salt. Suan cai is often used in cooking with meat, especially pork. It is said to neutralize the grease of meat.

Regional

Mainland China and Taiwan

In Chinese Islamic cuisine, suan cai can top off noodle soups, especially beef noodle soup.

Hunan

In Hunan, suan cai is frequently made with ginger and chilies (typical of Hunan cuisine).

Guangdong and Hong Kong

In Cantonese cuisine, it is served in a small dish, often as an appetizer, and usually free. Sometimes it can be available in mini-containers on the dining table. There are also Cantonese variations such as salted suan cai (鹹酸菜).

Northeast China

In Northeastern Chinese cuisine, suan cai is made from napa cabbage or head cabbage and has a similar taste with saurkraut. As part of the cuisine in Manchuria, it is used with dumplings and boiled, or stir fried, and more frequently, it is used to make suan cai and pork stew.

Hot pot

In hot pot cuisine, it is often one of the ingredients.

Comparison

Suan cai is similar to a fermented-cabbage dish, sauerkraut, which is common in many northern European cuisines, especially German cuisine.

In popular culture

A popular sitcom and namesake song depicting lives in Northeast China Cui Hua Shang Suan Cai (翠花，上酸菜, literally "Cui Hua, serve the suan cai") debuted in 2001, and the phrase Cui Hua Shang Suan Cai became a popular catch phrase. Suan cai became synonymous with a person from Northeast China. A company in China registered "Cui Hua" brand packaged suan cai.

See also

• Pao cai
• Sauerkraut
• Zha cai
• Tianjin preserved vegetable
• Meigan cai

External links

• A common type of jiecai 芥菜 that is used to make suancai
• A photo series of the process after salting
• A photo series containing jiecai harvest and suaicai production
• Suancai sold in a tub in Hongkong