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] The dish is traditionally made by putting fresh mustard greens into a container, typically a large pot, along with rice water, chillies, salt, and other spices if desired. [2] The pot is then left usually at room temperature or in a sunny spot to ferment. After a few days, the pickled mustard is ready to eat.
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Zha cai ([ʈʂâ tsʰâɪ]; 榨菜), also romanized as Cha tsai, is a type of pickled mustard plant stem originating from Chongqing, China.The name may also be written in English as cha tsai, tsa tsai, jar choy, jar choi, ja choi, ja choy, or cha tsoi.
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SuanCai Yu (simplified Chinese: 酸菜鱼; traditional Chinese: 酸菜魚; pinyin: suāncài yú), also known as sauerkraut fish or sichuan fish with pickled mustard greens, is a dish originating from Chongqing in Sichuan Province. Popularized in the 1990s, SuanCai Yu has become one of Sichuan's most renowned dishes, distinguished by its sour ...
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Ya cai (Chinese: 芽菜; pinyin: yácài) is a pickled vegetable originating from the Sichuan province, China. [1] It is made from the upper stems of a variety of mustard green . [ 2 ] Ya Cai is more pungent than the similar zha cai .
Mustard seed is used as a spice. Grinding and mixing the seeds with water, vinegar, or other liquids creates the yellow condiment known as prepared mustard. The seeds can also be pressed to make mustard oil, and the edible leaves can be eaten as mustard greens. Many vegetables are cultivated varieties of mustard plants; domestication may have ...