Pao cai

Pao cai (Chinese: 泡菜; pinyin: pàocài) is a type of pickle, usually made using cabbage, mustard stems, long beans, peppers, daikon, carrots, and ginger, often found in Chinese, and particularly Sichuan 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.

Pao cai
Chinese	泡菜
Hanyu Pinyin	pàocài
Literal meaning	pickled vegetable
Transcriptions Standard Mandarin Hanyu Pinyin pàocài Wade–Giles p'ao^4 ts'ai^4 Southern Min Hokkien POJ phàu-chhài

See also

• Jangajji – Type of Korean non-fermented pickled vegetable side dish
• Kimchi – Traditional Korean side dish of salted and fermented vegetables
• Suan cai – Traditional Chinese pickled vegetables
• List of salads – Wikipedia list article
• Sauerkraut – Finely sliced and fermented cabbage
• Torshi – The pickled vegetables of the cuisines of many Balkan and Middle East countries
• Pickling (East Asia) – Procedure of preserving food in brine or vinegar
• Meigan cai – A type of dry pickled Chinese mustard

References

1. 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, Florida: CRC Press. pp. 58–59. ISBN 978-1-4398-4904-0.