Zha cai ([ʈʂâ tsʰâɪ]; 榨菜), also romanized as Cha tsai, is a type of pickled mustard plant stem originating from Chongqing, China. The name may also be written in English as cha tsai, tsa tsai, jar choy, jar choi, ja choi, ja choy, or cha tsoi.

2021年9月14日 · Zha cai is the pickled stem of mustard plants. It originates in Chongqing, a municipality in the Sichuan area. Don’t let its odd knobbly humble appearance deceive you—a tiny bite of this...

2023年2月9日 · Zha Cai (榨菜), also romanized as Cha Tsai, is a type of preserved mustard plant stem originating from the Wujiang River, Chongqing, China. In English, it is commonly known as Sichuan preserved mustard green or Chinese preserved vegetable.

2022年9月29日 · Zha Cai is among the common dishes in China and can be eaten raw or used as an ingredient. In this article, I will explain where zha cai originated, what it tastes like, and how it is usually prepared.

2013年3月27日 · Zha cai is pronounced “jah tsai” or “zsa tsai” like cross between actress Zsa Zsa Gabor and chef Ming Tsai. It’s crisp and firm in texture, with a very salty flavor. Zha cai is made out of the stem of Brassica juncea, subspecies tatsai. It's bulbous and awkward looking -- similar to super knobby knees.

Zha Cai, Sichuan Preserved Vegetable or Mustard stems. What is zha cai, how to use zha cai, how long to keep zha cai. With photo and recipes.

2020年9月12日 · This bowl of Chinese Zha Cai Rousi Mian is as tasty as it is easy. The savory pork and Chinese pickle contrasts perfectly with the pure broth and noodles.

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2024年9月15日 · Go to practically any Chinese supermarket anywhere in the world, and it’s practically a guarantee that you’ll be able to find Zha Cai – Chinese Pickled Mustard Stems.

Zha cai is pickled stem of mustard cabbage from Sichuan. The stems are traditionally rubbed with salt and pressed in order to release excessive moisture. Later on, they get rubbed with spicy, red chili paste and are left to ferment in large earthenware vessels.