Suan cai
Encyclopedia
Suan cai or in English, "sour vegetable", is a traditional Chinese
pickled
Chinese cabbage
. It is used in a variety of ways. Suan cai is a unique form of pao cai
, due to the material used and the method of production.
as the vegetable of choice while Southern China uses the Chinese mustard "jìe cai" (芥菜) variety to make suan cai (Cant. syun choy). Suan cai differs from the rest of pao cai in the production process in that the vegetable is compressed. This is accomplished by placing a heavy weight such as a large rock on top of the cover of the container so that the Chinese cabbage inside the container is slowly pressed and fermented
. The processing of the vegetable helps to create a distinct flavor.
Generally, the cabbage is dipped into boiling water, then put in a container with cold water with salt. Suan cai is often used in cooking with meat, especially pork
. It is said to neutralize the grease of meat.
, suan cai can top off noodle soups, especially beef noodle soup
.
, suan cai is frequently made with ginger and chilies (typical of Hunan cuisine
).
, it is served in a small dish often as an appetiser. They are usually free. Sometimes it can be available in mini-containers on the dining table. There are also Cantonese variations such as salted suan cai (鹹酸菜).
, suan cai are made from napa cabbage
or head cabbage and has a similar taste with saurkraut. As part of the cuisine in Manchuria
, it is used with dumpling
s and boiled, or stir fried
, and more frequently, it is used to make suan cai and pork stew.
, which is common in many northern European cuisines, especially German cuisine
.
Chinese cuisine
Chinese cuisine is any of several styles originating in the regions of China, some of which have become highly popular in other parts of the world – from Asia to the Americas, Australia, Western Europe and Southern Africa...
pickled
Pickling
Pickling, also known as brining or corning is the process of preserving food by anaerobic fermentation in brine to produce lactic acid, or marinating and storing it in an acid solution, usually vinegar . The resulting food is called a pickle. This procedure gives the food a salty or sour taste...
Chinese cabbage
Chinese cabbage
Chinese cabbage can refer to two distinct varieties of Chinese leaf vegetables used often in Chinese cuisine. These vegetables are both related to the Western cabbage, and are of the same species as the common turnip...
. It is used in a variety of ways. Suan cai is a unique form of pao cai
Pao cai
Pao cai is a type of pickle, usually pickled cabbage, often found in Chinese, and particularly Sichuanese 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...
, due to the material used and the method of production.
Production
Traditionally, Northern China has used Napa cabbageNapa cabbage
Napa cabbage , also known as celery cabbage, is a type of Chinese cabbage originating near the Beijing region of China, and is widely used in East Asian cuisine. In much of the world, this is the vegetable referred to as "Chinese cabbage"...
as the vegetable of choice while Southern China uses the Chinese mustard "jìe cai" (芥菜) variety to make suan cai (Cant. syun choy). Suan cai differs from the rest of pao cai in the production process in that the vegetable is compressed. This is accomplished by placing a heavy weight such as a large rock on top of the cover of the container so that the Chinese cabbage inside the container is slowly pressed and fermented
Fermentation (food)
Fermentation in food processing typically is the conversion of carbohydrates to alcohols and carbon dioxide or organic acids using yeasts, bacteria, or a combination thereof, under anaerobic conditions. Fermentation in simple terms is the chemical conversion of sugars into ethanol...
. The processing of the vegetable helps to create a distinct flavor.
Generally, the cabbage is dipped into boiling water, then put in a container with cold water with salt. Suan cai is often used in cooking with meat, especially pork
Pork
Pork is the culinary name for meat from the domestic pig , which is eaten in many countries. It is one of the most commonly consumed meats worldwide, with evidence of pig husbandry dating back to 5000 BC....
. It is said to neutralize the grease of meat.
Mainland China and Taiwan
In Chinese Islamic cuisineChinese Islamic cuisine
Chinese Islamic cuisine is the cuisine of the Hui and other Muslims living in China.-History:Due to the large Muslim population in western China, many Chinese restaurants cater to, or are run by, Muslims. Northern Chinese Islamic cuisine originated in China proper...
, suan cai can top off noodle soups, especially beef noodle soup
Beef noodle soup
Beef noodle soup is a Chinese noodle soup made of stewed beef, beef broth, vegetables and Chinese noodles. It exists in various forms throughout East Asia and Southeast Asia. It was created by the Hui people during the Tang Dynasty of China.In the West, this food may be served in a small portion...
.
Hunan
In HunanHunan
' is a province of South-Central China, located to the south of the middle reaches of the Yangtze River and south of Lake Dongting...
, suan cai is frequently made with ginger and chilies (typical of Hunan cuisine
Hunan cuisine
Hunan cuisine, sometimes called Xiang cuisine , consists of the cuisines of the Xiang River region, Dongting Lake and western Hunan Province, in China. Hunan cuisine consists of three styles:...
).
Guangdong and Hong Kong
In Cantonese cuisineCantonese cuisine
Cantonese cuisine comes from Guangdong Province in southern China and is one of 8 superdivisions of Chinese cuisine. Its prominence outside China is due to the great numbers of early emigrants from Guangdong. Cantonese chefs are highly sought after throughout the country...
, it is served in a small dish often as an appetiser. They are usually free. Sometimes it can be available in mini-containers on the dining table. There are also Cantonese variations such as salted suan cai (鹹酸菜).
Northeast China
In Northeastern Chinese cuisineNortheastern Chinese cuisine
Northeastern Chinese cuisine is a style of Chinese cuisine in Northeastern China. Many dishes originated from Manchu cuisine. It relies heavily on preserved foods and hearty fare due to the harsh winters and relatively short growing seasons...
, suan cai are made from napa cabbage
Napa cabbage
Napa cabbage , also known as celery cabbage, is a type of Chinese cabbage originating near the Beijing region of China, and is widely used in East Asian cuisine. In much of the world, this is the vegetable referred to as "Chinese cabbage"...
or head cabbage and has a similar taste with saurkraut. As part of the cuisine in Manchuria
Manchuria
Manchuria is a historical name given to a large geographic region in northeast Asia. Depending on the definition of its extent, Manchuria usually falls entirely within the People's Republic of China, or is sometimes divided between China and Russia. The region is commonly referred to as Northeast...
, it is used with dumpling
Dumpling
Dumplings are cooked balls of dough. They are based on flour, potatoes or bread, and may include meat, fish, vegetables, or sweets. They may be cooked by boiling, steaming, simmering, frying, or baking. They may have a filling, or there may be other ingredients mixed into the dough. Dumplings may...
s and boiled, or stir fried
Stir frying
Stir frying is an umbrella term used to describe two Chinese cooking techniques for preparing food in a wok: chǎo and bào . The term stir-fry was introduced into the English language by Buwei Yang Chao, in her book How to Cook and Eat in Chinese, to describe the chǎo technique...
, and more frequently, it is used to make suan cai and pork stew.
Comparison
Suan cai is similar to a fermented-cabbage dish, sauerkrautSauerkraut
Sauerkraut , directly translated from German: "sour cabbage", is finely shredded cabbage that has been fermented by various lactic acid bacteria, including Leuconostoc, Lactobacillus, and Pediococcus. It has a long shelf-life and a distinctive sour flavor, both of which result from the lactic acid...
, which is common in many northern European cuisines, especially German cuisine
German cuisine
German cuisine is a style of cooking derived from the nation of Germany. It has evolved as a national cuisine through centuries of social and political change with variations from region to region. The southern regions of Germany, including Bavaria and neighbouring Swabia, share many dishes....
.
In popular culture
A popular sitcom and namesake song depicting lives in Northeast China Cui Hua Shang Suan Cai (翠花，上酸菜, literally "Cui Hua, serve the suan cai") debuted in 2001, and the phrase Cui Hua Shang Suan Cai became a popular catch phrase. Suan cai became synonymous with a person from Northeast China. A company in China registered "Cui Hua" brand packaged suan cai.See also
- Pao caiPao caiPao cai is a type of pickle, usually pickled cabbage, often found in Chinese, and particularly Sichuanese 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...
- SauerkrautSauerkrautSauerkraut , directly translated from German: "sour cabbage", is finely shredded cabbage that has been fermented by various lactic acid bacteria, including Leuconostoc, Lactobacillus, and Pediococcus. It has a long shelf-life and a distinctive sour flavor, both of which result from the lactic acid...
- Zha caiZha caiZha cai is a type of pickled mustard plant stem originating from Sichuan, China. Other transliterations might include cha tsai, tsa tsai; or jar choy, jar choi, ja choi, ja choy, or cha tsoi...
- Tianjin preserved vegetableTianjin preserved vegetableTianjin preserved vegetable is a type of pickled Chinese cabbage originating in Tianjin, China. It consists of finely chopped Tianjin cabbage and salt...
- Meigan caiMeigan caiMeigan cai is a type of dry pickled Chinese mustard of the Hakka people from Huizhou, Guangdong province, China. Meigan cai is also used in the cuisine of Shaoxing , Zhejiang province, China....