Suan cai
From Wikipedia, the free encyclopedia
Suan cai (Chinese: 酸菜; pinyin: suān cài; literally "sour vegetable") is a traditional dish in Manchurian cuisine (a.k.a. Northeastern Chinese cuisine) consisting of pickled Chinese cabbage. It was brought to Northern China by the Manchurian conquerors in the 1600s.[citation needed]
It is common in Taiwan to top noodle soups, especialy Beef noodle soup, with suancai. Or to eat them with hotsauce as an appetiser. They are usually free, and can be availible in mini-containers on the table. Suan cai is similar to a fermented-cabage dish, sauerkraut, which is common in many northern European cuisines, especially German cuisine.
[edit] Preparation
First dip the Chinese cabbage in boiling water, then pile it in a container with cold water with salt.
[edit] Recipes
- Suan Cai pork stew
