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Suan cai, the Glossary

Suancai (also called suan tsai and Chinese sauerkraut) is a traditional Chinese pickled Chinese cabbage (napa cabbage) or Chinese mustard, used for a variety of purposes.^[1]

35 relations: Beef noodle soup, Brassica juncea, Cantonese cuisine, Central European cuisine, Chinese cabbage, Chinese cuisine, Chinese Islamic cuisine, Classic of Poetry, Dumpling, Eastern European cuisine, Fermentation, Fermentation in food processing, Great Wall of China, Hakka cuisine, Hot pot, Hunan, Hunan cuisine, Inosine pranobex, Khao soi, Kimchi, Manchuria, Microbiota, Napa cabbage, Northeastern Chinese cuisine, Northern Wei, Pao cai, Pickling, Pork, Qimin Yaoshu, Room temperature, Sauerkraut, Stir frying, Thai cuisine, Thai salads, Zha cai.
Cabbage dishes
Chinese Islamic cuisine
Chinese pickles
Northeastern Chinese cuisine
Plant-based fermented foods

Beef noodle soup

Beef noodle soup is a noodle soup made of stewed or braised beef, beef broth, vegetables and noodles. Suan cai and beef noodle soup are Chinese Islamic cuisine.

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Brassica juncea

Brassica juncea, commonly brown mustard, Chinese mustard, Indian mustard, Korean green mustard, leaf mustard, Oriental mustard and vegetable mustard, is a species of mustard plant.

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Cantonese or Guangdong cuisine, also known as Yue cuisine, is the cuisine of Guangdong province of China, particularly the provincial capital Guangzhou, and the surrounding regions in the Pearl River Delta including Hong Kong and Macau.

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Central European cuisine

Central European cuisine consists of the culinary customs, traditions and cuisines of the nations of Central Europe.

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Chinese cabbage

Chinese cabbage (Brassica rapa, subspecies pekinensis and chinensis) is either of two cultivar groups of leaf vegetables often used in Chinese cuisine: the Pekinensis Group (napa cabbage) and the Chinensis Group (bok choy).

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Chinese cuisine

Chinese cuisine comprises cuisines originating from China, as well as from Chinese people from other parts of the world.

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Chinese Islamic cuisine

Chinese Islamic cuisine consists of variations of regionally popular foods that are typical of Han Chinese cuisine, in particular to make them halal.

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Classic of Poetry

The Classic of Poetry, also Shijing or Shih-ching, translated variously as the Book of Songs, Book of Odes, or simply known as the Odes or Poetry (詩; Shī), is the oldest existing collection of Chinese poetry, comprising 305 works dating from the 11th to 7th centuries BC.

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Dumpling

Dumpling is a broad class of dishes that consist of pieces of cooked dough (made from a variety of starchy sources), often wrapped around a filling.

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Eastern European cuisine

Eastern European cuisine encompasses many different cultures, ethnicities, languages, and histories of Eastern Europe.

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Fermentation

Fermentation is a metabolic process that produces chemical changes in organic substances through the action of enzymes.

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Fermentation in food processing

In food processing, fermentation is the conversion of carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—under anaerobic (oxygen-free) conditions.

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Great Wall of China

The Great Wall of China (literally "ten thousand ''li'' long wall") is a series of fortifications that were built across the historical northern borders of ancient Chinese states and Imperial China as protection against various nomadic groups from the Eurasian Steppe.

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Hakka cuisine

Hakka cuisine is the cooking style of the Hakka people, and it may also be found in parts of Taiwan and in countries with significant overseas Hakka communities.

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Hot pot

Hot pot or hotpot, also known as steamboat, is a dish whereby a heat source placed on the dining table keeps a pot of soup stock simmering, and accompanied with an array of Chinese foodstuffs and ingredients and food offerings provided for the diners to dip into the flavorful broth. Suan cai and hot pot are Cantonese cuisine.

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Hunan

Hunan is an inland province of China.

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Hunan cuisine

Hunan cuisine, also known as Xiang cuisine, consists of the cuisines of the Xiang River region, Dongting Lake and western Hunan Province in China.

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Inosine pranobex

Inosine pranobex (BAN; also known as inosine acedoben dimepranol (INN), methisoprinol, inosiplex or Isoprinosine) is an antiviral drug that is a combination of inosine and dimepranol acedoben (a salt of acetamidobenzoic acid and dimethylaminoisopropanol) in a ratio of 1 to 3.

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Khao soi

Khao soi or khao soy (ข้าวซอย,; ເຂົ້າຊອຍ,; ข้าวซอย,; ၶဝ်ႈသွႆး,; အုန်းနို့ခေါက်ဆွဲ) is a Chin Haw dish served in Laos and northern Thailand.

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Kimchi

Kimchi (gimchi) is a traditional Korean side dish (banchan) consisting of salted and fermented vegetables, most often napa cabbage or Korean radish. Suan cai and Kimchi are cabbage dishes and plant-based fermented foods.

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Manchuria

Manchuria is a term that refers to a region in Northeast Asia encompassing the entirety of present-day Northeast China, and historically parts of the modern-day Russian Far East, often referred to as Outer Manchuria.

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Microbiota

Microbiota are the range of microorganisms that may be commensal, mutualistic, or pathogenic found in and on all multicellular organisms, including plants.

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Napa cabbage

Napa cabbage (Brassica rapa subsp. pekinensis, or Brassica rapa Pekinensis Group) is a type of Chinese cabbage originating near the Beijing region of China that is widely used in East Asian cuisine.

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Northeastern Chinese cuisine

Northeastern Chinese cuisine is a style of Chinese cuisine in Northeast China.

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Northern Wei

Wei, known in historiography as the Northern Wei, Tuoba Wei, Yuan Wei and Later Wei, was an imperial dynasty of China ruled by the Tuoba (Tabgach) clan of the Xianbei.

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Pao cai

Pao cai, also romanized as Pao tsai, is a generic term for pickled, specifically fermented in brine, vegetables in Chinese. Suan cai and Pao cai are Chinese pickles, Northeastern Chinese cuisine and vegetable dishes.

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Pickling

Pickling is the process of preserving or extending the shelf life of food by either anaerobic fermentation in brine or immersion in vinegar.

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Pork

Pork is the culinary name for the meat of the pig (Sus domesticus).

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Qimin Yaoshu

The Qimin Yaoshu, translated as the "Essential Techniques for the Welfare of the People", is the most completely preserved of the ancient Chinese agricultural texts, and was written by the Northern Wei Dynasty official Jia Sixie, a native of Shouguang, Shandong province, which is a major agricultural producing region.

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References

[1] https://en.wikipedia.org/wiki/Suan_cai

Also known as Chinese sauerkraut, Hsien tsai, Suan tsai, Suan-tsai, Suancai, .

Suan cai, the Glossary

Table of Contents

See also

Cabbage dishes

Chinese Islamic cuisine

Chinese pickles

Northeastern Chinese cuisine

Plant-based fermented foods

References