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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 ...
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.
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 .
Pickled mustard greens are a popular dish in Hmong cuisine. [1] In Laotian it’s called som pak. [2] [unreliable source?] 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 pickle consists of a whole head of various varieties of Chinese mustards and cabbages (芥菜 (leaf mustard), 油菜 , 白菜 (Chinese cabbage) that has undergone an elaborate process consisting of drying, steaming, and salting. [2] The vegetables are harvested, trimmed before the Qingming Festival, and sun-dried until limp. It is then ...
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Pachranga – Pickled varieties of vegetable and fruit; Pao cai – Pickle in Chinese, and particularly Sichuan cuisine; Peppadew – Brand name of a sweet and spicy pickled pepper grown in South Africa; Piccalilli – British relish of chopped pickled vegetables and spices
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