Ya cai explained

Ya cai is a pickled vegetable originating from the Sichuan province, China.^[1] It is made from the upper stems of a variety of mustard green.^[2] Ya Cai is more pungent than the similar zha cai.^[3]

See also

• Tianjin preserved vegetable
• Zha cai
• Suan cai
• Pao cai
• Meigan cai

External links

• fuchsiadunlop.com
• Sohbet
• Zha Cai Preserved Mustard Tuber: Ya Cai's Sichuan Sister

Notes and References

1. Book: Dunlop, F. . Every Grain of Rice: Simple Chinese Home Cooking . W. W. Norton . 2013 . 978-0-393-24121-1 . June 5, 2017 . 334.
2. Book: Conlon, A. . Lo . A. . Amano . H. . The Adventures of Fat Rice: Recipes from the Chicago Restaurant Inspired by Macau . Potter/TenSpeed/Harmony . 2016 . 978-1-60774-895-3 . June 5, 2017 . 296.
3. Web site: Zha Cai Preserved Mustard Tuber: Ya Cai's Sichuan Sister. 2013-03-26. Viet World Kitchen. en-US. 2020-01-13.