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Ya cai (Chinese: 芽菜; pinyin: yácài) is a pickled vegetable originating from the Sichuan province, China. It is made from the upper stems of a variety of mustard green. Ya Cai is more pungent than the similar zha cai.

See also

• Tianjin preserved vegetable
• Zha cai
• Suan cai
• Pao cai
• Meigan cai

References

1. Dunlop, Fuchsia (2013). Every Grain of Rice: Simple Chinese Home Cooking. W. W. Norton. p. 334. ISBN 978-0-393-24121-1. Retrieved June 5, 2017.
2. Conlon, A.; Lo, A.; Amano, H. (2016). The Adventures of Fat Rice: Recipes from the Chicago Restaurant Inspired by Macau. Potter/TenSpeed/Harmony. p. 296. ISBN 978-1-60774-895-3. Retrieved June 5, 2017.
3. "Zha Cai Preserved Mustard Tuber: Ya Cai's Sichuan Sister". Viet World Kitchen. 2013-03-26. Retrieved 2020-01-13.

External links

• fuchsiadunlop.com
• Sohbet
• Zha Cai Preserved Mustard Tuber: Ya Cai's Sichuan Sister

• Chinese pickles
• Sichuan cuisine
• Fermented foods