Pao cai
| Pao cai | |||||||||||||
 |
|||||||||||||
| Chinese | |||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Hanyu Pinyin | pàocài | ||||||||||||
| Literal meaning | pickled vegetable | ||||||||||||
|
|||||||||||||
| Transcriptions | |
|---|---|
| Standard Mandarin | |
| Hanyu Pinyin | pàocài |
| Wade–Giles | p'ao4 ts'ai4 |
| Southern Min | |
| Hokkien POJ | phàu-chhài |
Pao cai (Chinese: 泡菜; pinyin: pàocài) is a type of pickle, usually pickled cabbage, mustard stems, long beans, peppers, daikon, carrots, and ginger, often found in Chinese, and particularly Szechuan 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. It is often eaten with congee as a breakfast food.
...
Wikipedia