Uses
Originating in Sichuan, zha cai is used in many of the various cuisines of China - for example as an "authentic" component of Sichuan Dan dan noodles, in soups made with ground pork and mifen, or as a condiment for rice congee. It is generally sliced into thin strips and used in small amounts due to its extreme saltiness, although this saltiness can be tempered somewhat by soaking the strips in water prior to use.
A popular Chinese dish featuring zha cai is "Noodles with Zha Cai and Shredded Pork" (榨菜肉絲麵; zhà cài ròusī miàn). Zha cai is also an ingredient of ci fan tuan, a popular dish in Shanghai cuisine.
In Japan, the pickle is common in Chinese restaurants (though it is usually less spicy, to suit Japanese tastes), and it is transliterated into Japanese as zāsai (katakana: ザーサイ; kanji: 搾菜).
Like other vegetable stems in Chinese cuisines, particularly Celtuce, Zha Cai can also be sliced and sautéed.
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