2019年3月28日 · Suì mǐ yá cài is a condiment made from the stems of mustard greens native to Yibin in southeast Sichuan. The sprouts are dried, fermented in salinated water, boiled with brown sugar and once again fermented in spices. As a result of this double fermentation, its taste is described as fragrant, sweet, crisp, tender and fresh.

The pickled leaves of a mustard plant variety “guang gan qing cai”, only known/grown in Sichuan. The leaves, which are first rubbed with salt and sundried are layered in stoneware pots, together with sugar and maybe some chilli pepper and left to ferment for months. Ya cai is one of the basic tastes of Sichuan cuisine. How to use it?

Ya cai is the ingredient behind the unique fermented tang in many classic Sichuan dishes. Many classic Sichuan dishes, including dry-fried green beans (gan bian si ji dou) and dan dan mian, feature a distinct underpinning of fermented tang. That trademark flavor comes from the pickled mustard greens known as ya cai.

2022年12月22日 · Sui mi ya cai, sometimes known simply as ya cai, is a Chinese pickle that is particularly popular in the Sichuan (Szechuan) province, from where it originated. Sichuan is known for its spicy local cuisine; many feel that it has the spiciest recipes in all of China!

2013年3月22日 · But side-by-side, dan dan noodles made with ya cai has an incredible flavor, a notch above the pickle which works in a pinch. The ya cai preserved greens contributes to dan dan’s signature Sichuan flavor.

Yacai is a traditional ingredient originating from Yibin in Sichuan. This pickled vegetable is made from the upper stems of mustard plant. The mustard greens are harvested in the 9th lunar month.

Ya cai (Chinese: 芽菜; pinyin: yácài) 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]

After returning the beans to the wok, it was time for one of my favorite Sichuan ingredients: ya cai. The concentrated savoriness of these dried and fermented mustard green stems adds a floor to the flavor in this recipe, a mouth-filling umami depth.

怡保 芽菜鸡 Ipoh Ya Cai Ji , Malaysia 81121 ( Bean Sprouts Chicken ) 4K UHD

Sui mi ya cai is a specific type of preserved mustard greens from Sichuan, China. These greens are finely chopped, salted, and then fermented, resulting in a unique, savory, and slightly spicy flavor. The process of making sui mi ya cai involves several steps, including sun-drying, salting, and fermenting over a period of time.