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The most typical Chinese pickle: zhacai
If we were to pinpoint a vegetable as THE most representative of Chinese pickled
vegetables, it would be zhacai. The Latin name of zhacai is Brassica juncea tumida. It
is a peculiarly looking pickled vegetable, resembling the shape of a fist. It is the stem
of a variety of mustard.
Freshly harvested zhacai
Based on traditional pickling method, this special pickle originates from Sichuan (the
Chongqing region, which is now a separate administrative region) was first created in
1898. The name zhacai, literally meaning pressed vegetable, was inspired by the
process employed to press out the salt water using bean curd press. Zhacai is flavored
with salt, chilli, pepper and a mix of typical local spices like star aniseed, kaempferia
galanga, glycyrrhiza, etc. The exact composition of the spice mix is the secret of the
manufacturer.
Though covered in chilli, it is not hot but extremely salty and is usually cut to size and
soaked to remove the salt before cooking. When only a small amount is used as a
seasoning, no soaking is necessary. It should be cooked only briefly to retain the
crunchy texture.
Traditional pickling of zhacai
Zhacai is an essential ingredient in the famous Hot and Sour Soup. It is available in
glass jars, cans and more and more frequently in aluminium sachets. Some
manufacturers combine zhacai shreds with shredded mushrooms or other vegetables.
Zhacai shreds
Packed processed zhacai, combined with dried bean curd
On average, 100 gr. of zhacai has the following composition.
Substance
Content
Water
67.3 gr
Protein
4.4 gr
Fat
1.2 gr
Carbohydrates
5.6 gr
Crude fibre
3.1 gr
Ash
18.4 gr
Calcium
224 mg
Phosphorus
125 mg
Iron
8.1 mg
Zhacai future for Fuling
The Fuling region of Chongqing has alway