四川泡菜 (Sìchuān pàocài) · Sichuan pickled vegetables

Measure Word

一碟四川泡菜 dié

Meanings

1 Sichuan pickled vegetables
2 Sichuan-style paocai

About the ingredient

蔬菜 Vegetables

Vegetables such as radish, cabbage, long beans and chilies fermented in salted brine with baijiu and spices until sour and crisp. Eaten as a side dish with rice, and cooked into fish dishes and soups for their sourness.

Characters

Examples

HSK 7-9

四川泡菜家家户户都会做。

Sìchuān pàocài jiājiāhùhù dōu huì zuò.

Every Sichuan household knows how to make paocai.

HSK 7-9

四川泡菜里最常见的是萝卜和豇豆。

Sìchuān pàocài lǐ zuì chángjiàn de shì luóbo hé jiāngdòu.

The most common vegetables in Sichuan pickles are radish and long beans.

Tips

culture

Sichuan paocai uses a brine of salt, huajiao (Sichuan peppercorn), baijiu and chilies in a sealed ceramic jar (泡菜坛子). Unlike Korean kimchi it's lightly fermented and used as a relish or cooked into 泡菜鱼 and 泡椒. Each family's 老盐水 (mother brine) is passed down for decades.