I'm speechless. I have never imagined that anyone would make such an effort to write a comprehensive overview on the intricacies of the humble Chinese preserved vegetables. I don't know where you get the picture of yellow croacker and xuecai soup. It looks exactly like what I had in Shanghai last spring.
Oh, thank you so much for the kind words—they really made me happy! I’m glad to know that what I thought was a niche topic can actually resonate with many others.
I took the noodle soup photo in Shanghai two years ago, at a restaurant called Dingtele (顶特勒) near Huaihai Zhonglu, maybe we went to the same place!
On second thought, since you are a foodie, you might enjoy reading my debut novel, The Moon Goddess's Smile. It references many Jiangnan regional foods, especially dishes in Nanjing and Shanghai. The book will be published on Amazon on April 19th and is in the Goodreads giveaway program. For more info about the book, check out www.catherinewu.com
I had this saved for while for me to read properly and so glad I finally did. Thank you!!! Chinese cuisine is so vast — at times can feel so intimidating with all its diversity. Your posts help me understand the intricacies of it so much better :)
it’s funny to realize I’m sitting in the ER with my boyfriend and reading an article on different kinds of Chinese pickles,,, please do realize your content is wonderful and reaches people in the most unexpected places ✨
The exact guide I needed!! Growing up, my parents always used "xian cai" as a catch-all term for all of these (and restaurant menus often didn't distinguish them either). I've struggled telling the difference, and I'm so glad you decided to write a reference to help with that. I'm joining your club to try and refer to these by name as effortlessly as sauerkraut and kimchi one day!
Ive been eating some of these without really understanding what it was. Thank you for this! theres such a lack of info on chinese pickling and fermenting in english. This is a great jumping off point for seeing other ways to use them, but also just to know their names so i can search further.
tbh Sichuan food has always been a bit of a curious mystery for me. Thanks for making it more accessible!
I’m Harrison, an ex fine dining industry line cook. My stack "The Secret Ingredient" adapts hit restaurant recipes (mostly NYC and L.A.) for easy home cooking.
I was lucky to get meigancai in Zhejiang and it was awesome. Simultaneously bold and subtle, if that is possible (love the homey clarity of Zhejiang cuisine).
Excellent post, thank you! We love caipu - mum used it for soups, stirfries, braises, also in dips and toppings.
We actually managed to get hold of some 12-year-old caipu and the flavour is incredible. Maybe not for everyone but we love it - we even make tea with it.
I’ve only tried new caipu so far, but reading about and watching people make and use old caipu definitely makes me want to try it even more. I can imagine it being deeper and more fragrant—and a caipu tea sounds absolutely heavenly!!
Oh it's quite special, you really must try some ☺️. I wouldn't suggest it for the "uninitiated" cos it is kinda funky, but I think you'll love using it.
Don't be put off by the appearance though - caipu that's been aged over a decade doesn't look anything like young caipu. It's almost black and sorta liquid.
Not easy to get outside China and Taiwan. We managed to order some online from an organic farm cooperative in Taiwan, but when we tried to put in another order, they said they had already sold out, cos they had such a limited production.
I'm speechless. I have never imagined that anyone would make such an effort to write a comprehensive overview on the intricacies of the humble Chinese preserved vegetables. I don't know where you get the picture of yellow croacker and xuecai soup. It looks exactly like what I had in Shanghai last spring.
Bravos!
Oh, thank you so much for the kind words—they really made me happy! I’m glad to know that what I thought was a niche topic can actually resonate with many others.
I took the noodle soup photo in Shanghai two years ago, at a restaurant called Dingtele (顶特勒) near Huaihai Zhonglu, maybe we went to the same place!
That restaurant sounds familiar.
Thanks for your writing, and keep up the good work!
On second thought, since you are a foodie, you might enjoy reading my debut novel, The Moon Goddess's Smile. It references many Jiangnan regional foods, especially dishes in Nanjing and Shanghai. The book will be published on Amazon on April 19th and is in the Goodreads giveaway program. For more info about the book, check out www.catherinewu.com
Thank you! I will check it out!
Thanks!
Happy reading!
I had this saved for while for me to read properly and so glad I finally did. Thank you!!! Chinese cuisine is so vast — at times can feel so intimidating with all its diversity. Your posts help me understand the intricacies of it so much better :)
I'm glad you read and enjoy it! Thank you! :)
Amazing guide and SO useful, finally have both zha and ya cai in the kitchen inventory thanks to your fantastic depth of knowledge.
it’s funny to realize I’m sitting in the ER with my boyfriend and reading an article on different kinds of Chinese pickles,,, please do realize your content is wonderful and reaches people in the most unexpected places ✨
Aww thank you for the kind words Kat, it made my heart full! I hope everything is fine… 🥺
The exact guide I needed!! Growing up, my parents always used "xian cai" as a catch-all term for all of these (and restaurant menus often didn't distinguish them either). I've struggled telling the difference, and I'm so glad you decided to write a reference to help with that. I'm joining your club to try and refer to these by name as effortlessly as sauerkraut and kimchi one day!
Thank you, Catherine! Yeah, I find restaurant menus sometimes are very lazy on translating certain dishes... and welcome to the club!
Very helpful! Excited to try cooking with these! I esp want to try the Dan Dan Mian.
Thank you Becca!
Ive been eating some of these without really understanding what it was. Thank you for this! theres such a lack of info on chinese pickling and fermenting in english. This is a great jumping off point for seeing other ways to use them, but also just to know their names so i can search further.
tbh Sichuan food has always been a bit of a curious mystery for me. Thanks for making it more accessible!
I’m Harrison, an ex fine dining industry line cook. My stack "The Secret Ingredient" adapts hit restaurant recipes (mostly NYC and L.A.) for easy home cooking.
check us out:
https://thesecretingredient.substack.com
I was lucky to get meigancai in Zhejiang and it was awesome. Simultaneously bold and subtle, if that is possible (love the homey clarity of Zhejiang cuisine).
I'm eager to try the meigancai in Shaoxing, Zhejiang!
Mine was from Lishui. I wonder how meigancai differs in different places!
Great and extensive article. Love the mention of huizhou where my family is from
thank you for giving 梅干菜 a spot within the post, truly comprehensive!
I was sleeping on 梅干菜 for so long and now I love it! need to make some bao buns and shaobing with it
Excellent post, thank you! We love caipu - mum used it for soups, stirfries, braises, also in dips and toppings.
We actually managed to get hold of some 12-year-old caipu and the flavour is incredible. Maybe not for everyone but we love it - we even make tea with it.
I’ve only tried new caipu so far, but reading about and watching people make and use old caipu definitely makes me want to try it even more. I can imagine it being deeper and more fragrant—and a caipu tea sounds absolutely heavenly!!
Oh it's quite special, you really must try some ☺️. I wouldn't suggest it for the "uninitiated" cos it is kinda funky, but I think you'll love using it.
Don't be put off by the appearance though - caipu that's been aged over a decade doesn't look anything like young caipu. It's almost black and sorta liquid.
I can imagine! I saw it on the Yuhai shop but haven't found any here in Germany though. Maybe will source one when I'm back in China
Not easy to get outside China and Taiwan. We managed to order some online from an organic farm cooperative in Taiwan, but when we tried to put in another order, they said they had already sold out, cos they had such a limited production.
What an absolutely brilliant piece. Thank you for sharing. So much of this I will put into practice. Amazing.
Thank you Sheryl, makes me so happy!
So grateful for this delightful explanation! 🙏🙏🙏
Thank you Paul!