Suan cai


Suan cai
Suan cai
Suan cai pork stew.jpg
Suan Cai stewed with pork and cellophane noodle is a very common dish in Northeastern China
Chinese
Hanyu Pinyin suān cài
Literal meaning sour vegetable
Alternative Chinese name
Chinese
Literal meaning salted vegetable

Suan cai (also called Chinese sauerkraut), or in English, "sour vegetable", is a traditional Chinese pickled Chinese cabbage. It is used in a variety of ways. Suan cai is a unique form of pao cai, due to the material used and the method of production.

Contents

Production

A heavy stone which is placed on the Chinese cabbages put in the large pot will sink naturally in a few weeks as the fermentation begins. Salt, seen in the little plastic bag in the lower left corner, usually is the only additive used.

Traditionally, Northern China has used Napa cabbage as the vegetable of choice while Southern China uses the Chinese mustard "jìe cai" (芥菜) variety to make suan cai (Cant. syun choy). Suan cai differs from the rest of pao cai in the production process in that the vegetable is compressed. This is accomplished by placing a heavy weight such as a large rock on top of the cover of the container so that the Chinese cabbage inside the container is slowly pressed and fermented. The processing of the vegetable helps to create a distinct flavor.

Generally, the cabbage is dipped into boiling water, then put in a container with cold water with salt. Suan cai is often used in cooking with meat, especially pork. It is said to neutralize the grease of meat.

Regional

Mainland China and Taiwan

In Chinese Islamic cuisine, suan cai can top off noodle soups, especially beef noodle soup.

Hunan

In Hunan, suan cai is frequently made with ginger and chilies (typical of Hunan cuisine).

Guangdong and Hong Kong

In Cantonese cuisine, it is served in a small dish often as an appetiser. They are usually free. Sometimes it can be available in mini-containers on the dining table. There are also Cantonese variations such as salted suan cai (鹹酸菜).

Northeast China

In Northeastern Chinese cuisine, suan cai are made from napa cabbage or head cabbage and has a similar taste with saurkraut. As part of the cuisine in Manchuria, it is used with dumplings and boiled, or stir fried, and more frequently, it is used to make suan cai and pork stew.

Hot pot

In hot pot cuisine, it has been used as one of the ingredients.

Comparison

Suan cai is similar to a fermented-cabbage dish, sauerkraut, which is common in many northern European cuisines, especially German cuisine.

In popular culture

A popular sitcom and namesake song depicting lives in Northeast China Cui Hua Shang Suan Cai (翠花,上酸菜, literally "Cui Hua, serve the suan cai") debuted in 2001, and the phrase Cui Hua Shang Suan Cai became a popular catch phrase. Suan cai became synonymous with a person from Northeast China. A company in China registered "Cui Hua" brand packaged suan cai.[1]

See also

References

External links


Wikimedia Foundation. 2010.

Look at other dictionaries:

  • Suan cai — estofado con cerdo y fideos celofán, un plato muy común en el noreste de China Chino …   Wikipedia Español

  • Cai (surname) — Choy redirects here. For other uses, see Choy (disambiguation). Cai (surname) Chinese name Chinese 蔡 …   Wikipedia

  • Meigan cai — A bundle of meigan cai Meigan cai (simplified Chinese: 梅干菜; traditional Chinese: 霉干菜; pinyin: méigān cài; literally molded dried vegetable ; or mei cai, 梅菜) is a type of dry pickled Chinese mustard of the Hakka people from Huizhou …   Wikipedia

  • Zha cai — (literally pressed vegetable ) is a type of pickled mustard stem originating from Sichuan, China. Other transliterations might include cha tsai , tsa tsai (from Mandarin Chinese); or jar choy , jar choi , ja choi , ja choy , or cha tsoi (from… …   Wikipedia

  • Pao cai — Saltar a navegación, búsqueda Pao cai. El pao cai (chino tradicional 泡菜, simplificado 泡 …   Wikipedia Español

  • Zha cai — Un tazón con zha cai cortado. El zha cai (chino tradicional: 榨菜, literalmente «vegetales a presión») es un encurtido de la raíz de la mostaza. Se trata de un preparado muy típico de la provincia de Sichuan. Otras transliteraciones pueden ser …   Wikipedia Español

  • Pao cai — is a type of pickle, usually pickled cabbage, often found in Chinese, and particularly Sichuanese 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… …   Wikipedia

  • Chua Poi Suan — Chinese name 蔡佩璇 Pinyin Cài​ Pèi​xuán (Mandarin) Ancestry Chaozhou (潮州) Origin Malaysia …   Wikipedia

  • Chinese Islamic cuisine — This article is part of the series …   Wikipedia

  • Chinese pickles — or Chinese preserved vegetables consists of various vegetables or fruits, which have been fermented by pickling with salt and brine (鹹菜) or marinated in mixtures based on soy sauce or savory bean pastes (醬菜). The former is usually done using… …   Wikipedia


Share the article and excerpts

Direct link
Do a right-click on the link above
and select “Copy Link”

We are using cookies for the best presentation of our site. Continuing to use this site, you agree with this.