Pao cai

From Wikipedia, the free encyclopedia
Jump to: navigation, search
Pao cai
Paocai.jpg
Chinese 泡菜
Hanyu Pinyin pào cài
Literal meaning pickled vegetable

Pao cai (Chinese: 泡菜; pinyin: pàocài) 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. 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.

The flavor and mode of production of pao cai vary greatly across China.

See also[edit]

References[edit]

  1. ^ 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, FL: CRC Press. pp. 58–59. ISBN 978-1-4398-4904-0.