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Suancai (also
called suan tsai and
Chinese sauer****; lit. 'sour vegetable') is a
traditional Chinese pickled Chinese cabbage (napa cabbage) or Chinese...
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SuanCai Yu (Chinese: 酸菜鱼), also
known as sauer**** fish or
sichuan fish with
pickled mustard greens, is a dish
originating from
Chongqing in Sichuan...
-
pickled Chinese cabbage.
Suan cai is a
unique form of pao
cai due to the
material used and the
method of production.
Although suan cai is not
exclusive to...
-
growing seasons.
Pickling is a very
common form of food preservation.
Suan cai, or
pickled Chinese cabbage, is
traditionally made by most
households in...
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Manchu hot pot (Chinese: 東北酸菜火鍋) uses
plenty of
suan cai (Chinese
cabbage pickle) (Chinese: 酸菜; pinyin:
suān cài) to make the
broth sour. In
Hubei cuisine,...
- the dish did not
originate in Germany. Some
claim fermenting cabbage suan cai was
already practised in the days of the
building of the
Great Wall of...
-
pickled foods Ya
cai Meigan cai – Type of dry
pickled Chinese mustard Pao
cai –
Pickle in Chinese, and
particularly Sichuan cuisine Suan cai – Traditional...
- of
mustard green. Ya
Cai is more
pungent than the
similar zha
cai.
Tianjin preserved vegetable Zha
cai Suan cai Pao
cai Meigan cai Dunlop,
Fuchsia (2013)...
- is a
slice of red-cooked pork belly,
typically dressed with stir-fried
suan cai (pickled
mustard greens), coriander, and
ground peanuts. In Hokkien, the...
- Zha
cai –
Pickled mustard plant stem from Chongqing,
China (another
Sichuanese dish)
Suan cai –
Traditional Chinese pickled vegetables Meigan cai – Type...
