Pao cai
| Pao cai | |||||||||
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| Chinese | 泡菜 | ||||||||
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| Hanyu Pinyin | pào cài | ||||||||
| Literal meaning | pickled vegetable | ||||||||
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Pao cai (Chinese: 泡菜; pinyin: pàocài) is a type of pickle, usually pickled cabbage, 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.
The flavor and mode of production of pao cai vary greatly across China.
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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