Pao cai
| Pao cai | |||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
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| Chinese | 泡菜 | ||||||||||||
| Hanyu Pinyin | pàocài | ||||||||||||
| Literal meaning | pickled vegetable | ||||||||||||
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Pao cai (Chinese: 泡菜; pinyin: pàocài) is a type of pickle, usually made using cabbage, mustard stems, long beans, peppers, daikon, carrots, and ginger, often found in Chinese, and particularly Sichuan 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.[1] It is often eaten with congee as a breakfast food.
See also
- Jangajji – Korean pickled vegetable dish
- Kimchi – Korean side dish of fermented vegetables
- Suan cai – Traditional Chinese pickled vegetables
- List of salads
- Sauerkraut – Finely sliced and fermented cabbage
- Torshi – Middle Eastern and Balkan pickled vegetables
- Pickling (East Asia) – Procedure of preserving food in brine or vinegar
- Meigan cai – Type of dry pickled Chinese mustard
References
- ^ Y. H. Hui; E. Özgül Evranuz, eds. (2012). "Fermented Vegetables: Pao Cai and Suan Cai". Handbook of Plant-Based Fermented Food and Beverage Technology (2nd ed.). Boca Raton, Florida: CRC Press. pp. 58–59. ISBN 978-1-4398-4904-0.
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