Pao cai: Difference between revisions

Pao cai
Pao cai
Chinese	泡菜
Hanyu Pinyin	pàocài
Literal meaning	pickled vegetable
Hanyu Pinyin
Transcriptions
Standard Mandarin
Hanyu Pinyin	pàocài
Wade–Giles	p'ao4 ts'ai4
Southern Min
Hokkien POJ	phàu-chhài

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Revision as of 20:24, 21 March 2021

Paocai (Chinese: 泡菜; pinyin: pàocài) is salted fermented vegetables. It is also known as pickle (Chinese: 葅) in the past, typically made using Chinese cabbage, mustard stems, long beans, peppers, daikon, carrots, and ginger. Pao Cai often found in Chinese, and particularly Sichuan cuisine. It is most commonly found in northern and western China; however, there is also a unique form of pao cai, called suan cai, which is prominent in Northeastern China.^[1] It is often eaten with congee as a breakfast food. Similar fermented vegetables can be found all over the world with various favors, such as the Sichuanese Zha cai, Korean Kimchi, Central American Curtido, French Cornichons, and the German Sauerkraut.

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

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[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.

[1]

@@ Line 2: / Line 2: @@
 {{DISPLAYTITLE:''Pao cai''}}
 {{Chinese|pic=paocai.jpg|picsize=280px|c={{linktext|泡菜}} |w=p'ao<sup>4</sup> ts'ai<sup>4</sup>|p=pàocài|poj=phàu-chhài|l=pickled vegetable|showflag=p}}
-'''''Pao cai''''' ({{zh|c=泡菜|p=pàocài}}) is salted fermented vegetables. It is also known as [[Pickling|pickle (Chinese: 葅]]) in the past, typically made using Chinese cabbage, mustard stems, long beans, peppers, [[Daikon|daikon]], carrots, and ginger. Pao Cai often found in [[Chinese cuisine|Chinese]], and particularly [[Sichuan cuisine]].  It is most commonly found in northern and western China; however, there is also a unique form of ''pao cai'', called ''[[suan cai]]'', which is prominent in [[Northeast China|Northeastern China]].<ref>{{cite book|editor1-last=Y. H. Hui|editor2-last=E. Özgül Evranuz|title=Handbook of Plant-Based Fermented Food and Beverage Technology|date=2012|publisher=CRC Press|location=Boca Raton, Florida|isbn=978-1-4398-4904-0|pages=58–59|edition=2nd|chapter-url=https://books.google.com/books?id=4kBqVku9B4YC&q=%22Pao%20cai%22&pg=PA58|chapter=Fermented Vegetables: Pao Cai and Suan Cai}}</ref> It is often eaten with [[congee]] as a [[breakfast food]]. Similar fermented vegetables can be found all over the world with various favors, such as the Sichuanese [[Zha cai]], Korean [[Kimchi]], Central American [[Curtido]], French [[Cornichons]], and the German [[Sauerkraut]].
+'''''Paocai''''' ({{zh|c=泡菜|p=pàocài}}) is salted fermented vegetables. It is also known as [[Pickling|pickle (Chinese: 葅]]) in the past, typically made using Chinese cabbage, mustard stems, long beans, peppers, [[Daikon|daikon]], carrots, and ginger. Pao Cai often found in [[Chinese cuisine|Chinese]], and particularly [[Sichuan cuisine]].  It is most commonly found in northern and western China; however, there is also a unique form of ''pao cai'', called ''[[suan cai]]'', which is prominent in [[Northeast China|Northeastern China]].<ref>{{cite book|editor1-last=Y. H. Hui|editor2-last=E. Özgül Evranuz|title=Handbook of Plant-Based Fermented Food and Beverage Technology|date=2012|publisher=CRC Press|location=Boca Raton, Florida|isbn=978-1-4398-4904-0|pages=58–59|edition=2nd|chapter-url=https://books.google.com/books?id=4kBqVku9B4YC&q=%22Pao%20cai%22&pg=PA58|chapter=Fermented Vegetables: Pao Cai and Suan Cai}}</ref> It is often eaten with [[congee]] as a [[breakfast food]]. Similar fermented vegetables can be found all over the world with various favors, such as the Sichuanese [[Zha cai]], Korean [[Kimchi]], Central American [[Curtido]], French [[Cornichons]], and the German [[Sauerkraut]].
 ==See also==