Pao cai is a type of , usually pickled cabbage, often found in , and particularly cuisine. It is most common to northern and western China; however, there is also a unique form of ''pao cai'', called ''suan cai'', which is prominent in Northeast China.
Chinese ''pao cai'' closely resembles kimchi , both in content and in preparation, but it tends to be sweet and sour rather than spicy. It is often eaten with congee as a breakfast food.
The flavor and mode of production of ''pao cai'' vary greatly across China.
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