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