ya cai

Sichuanese preserved vegetable – 芽菜

Posted by Fuchsia on May 13, 2010
Cooking, Ingredients, Sichuanese cuisine / 28 Comments

I was very happy to discover today that my local Chinese supermarket stocks Sichuanese ya cai 芽菜, a speciality of the southern Sichuanese city of Yibin, and a vital ingredient in dishes like dry-fried green beans 干煸四季豆 , dan dan noodles 担担面 and dry-braised fish 干烧鲜鱼. You can use other Chinese preserves, like Tianjin preserved vegetable, as a substitute, but they are not as good as the real thing. Here, the preserve is sold in little sachets, chopped and ready to use. Apparently the shop had been selling it for some time, but I hadn’t noticed!

If any of you have tried asking for ya cai in Chinese shops, you may have found that the staff there point you in the direction of beansprouts, causing great confusion on both sides. This is because the Chinese characters for Sichuanese ya cai are exactly the same as the characters for beansprouts, and most people outside Sichuan have not heard of ya cai! Perhaps my photographs of the sachets will help you track it down. Continue reading…

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