There are a whole bunch of Chinese preserved vegetables, and each region in China has its favourite. Unfortunately, the names of many of these are badly translated which makes it very difficult for the non-Chinese-speaking cook to reference or source the right ingredients. This is by no means a comprehensive list of all the Chinese preserved vegetables in existence, but a list of some of the most commonly used.
- 榨菜 zhà cài
- 酸菜 suān cài
- 雪菜 xuě cài
- 梅菜 méi cài
- 芽菜 yá cài
- 冬菜 dōng cài
- 橄榄菜 gǎn lǎn cài
- 萝卜干 luó bo gān
- 酸豇豆 suān jiāng dòu
榨菜 zhà cài (Sichuan preserved vegetable)
Made from salted and fermented bulbs of Brassica juncea var. napiformis mustard.
Tastes salty, crunchy.
Eating methods: Fried with tofu or protein strips, topping for hot & sour noodles or plain porridge.
酸菜 suān cài (Preserved mustard)
Made from fermented whole Chinese cabbage (Northern) or mustard (Sichuan).
Tastes tangy, sour.
Eating methods: Stew with meat and/or glass noodles, sour fvsh soup, fried with mince, stuffing for dumplings.
雪菜 xuě cài (Preserved mustard)
Made from 雪里蕻 xuě lǐ hóng mustard.
Tastes slightly sweet, slightly bitter, juicy.
Eating methods: Tofu stew, fried with mince, topping on braised noodles, fried with chilli and aromatics as a condiment.
梅菜 méi cài (Preserved mustard)
Made from dried and salted mustard.
Tastes sweet or salty (two varieties), smoky, dry.
Eating methods: Stewed with tofu and/or fatty meat, stuffing for steamed buns, savoury pan-fried cakes.
芽菜 yá cài (Preserved mustard)
Made from fermented shreds of young mustard.
Tastes sweet or salty (two varieties), crunchy.
Eating methods: Fried with mince or small bits of protein, stewed with fatty meat, cook with dry or soup Sichuan noodles.
冬菜 dōng cài (Tianjin preserved vegetable)
Made from fermented Chinese cabbage hearts (Northern) or mustard (Sichuan).
Tastes slightly sweet and salty, crunchy.
Eating methods: Add in stew or braising stock, cook in porridge, use as topping condiment when steaming.
橄榄菜 gǎn lǎn cài (Olive leaf vegetable)
Made from 包心 bāo xīn mustard fermented with black olives.
Tastes salty, rich, juicy.
Eating methods: Fried with mince and/or long beans, fried with rice, savoury bread, topping for plain porridge.
萝卜干 luó bo gān (Preserved radish)
Made from dried and salted radish.
Tastes slightly sweet, salty, crunchy.
Eating methods: Omelette, fried with radish cake, fried with rice, add in stew or braising stock, topping for plain porridge.
酸豇豆 suān jiāng dòu (Preserved long beans)
Made from salted and fermented long beans.
Tastes salty, sour, crunchy.
Eating methods: Fried with mince, stuffing for dumplings or steamed buns, topping for Wuhan dry tossed noodles.
