Pao cai

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

Pao cai (Chinese: 泡菜; pinyin: pàocài) is a type of pickle, usually pickled cabbage, mustard stems, long beans, peppers, daikon, carrots, and ginger, 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.

See also

• Kimchi
• Sauerkraut
• Tursu
• Pickling(East Asia)
• Meigan cai

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