Si Chuan Vegetable (四川菜)
- Sichuan Cai is commonly used to enhance flavours in dishes. It is called 榨菜 (Zha Cai) a type of pickled mustard, originating from Chongqing, China.
- Zha Cai is made from preserving the stem of the Chinese mustard, Brassica juncea by adding salt, followed by the pressing and drying process. The final step is to rub it with red chili paste and left to ferment for a period of time.
Commonly Known as
- Zha Cai (榨菜)
- Si Chuan Vegetable (四川菜)
- Szechuan preserved vegetables
What can it be used for?
- Due to its salty, slightly spicy flavours, it is best suited to stir fry it with meat.
- Making Si Chuan Cai tofu soup (四川菜豆腐汤) (榨菜豆腐汤)
Preparatory methods
- Wash the Zha Cai to remove the salty and spicy sauce. Due to its salty nature, it is recommended to soak the Zha Cai for at least one hour before using it.
- The level of salt is reduced in Zha Cai sold in sealed packets. Hence, you may simply wash away the excess salt before cooking it.
How is it sold?
Zha Cai is available for sale in individual pieces or small packets (sliced). To enjoy the full flavours of the Zha Cai, it is recommended to purchase the individual pieces, and cut it to your desired quantity for cooking. SGDried Goods carries the favourite Yu Quan Sichuan Zha Cai preserved from Chongqing, China.
