Dish
Mei gan cai
Mei gan cai is made by pickling mustard greens in a mixture of salt, sugar, and spices. The pickling process gives the greens a sour and slightly spicy flavor. Mei gan cai is commonly used in stir-fries, soups, and noodle dishes.
Origins and history
Mei gan cai originated in Sichuan province in China, but is now used in many different regional cuisines throughout China.
Dietary considerations
Mei gan cai is vegan and gluten-free.
Variations
There are many variations of mei gan cai, with different levels of spiciness and sourness. Some recipes also call for the addition of garlic or ginger.
Presentation and garnishing
Mei gan cai is traditionally served as a side dish or used as an ingredient in other dishes.
Tips & Tricks
To make mei gan cai, be sure to use high-quality mustard greens and to pickle them for the appropriate amount of time to achieve the desired level of sourness.
Side-dishes
Mei gan cai is commonly used in stir-fries, soups, and noodle dishes. It pairs well with other Chinese dishes, such as kung pao chicken or mapo tofu.
Drink pairings
Green tea or beer are good drink pairings for mei gan cai.
Delicious Mei gan cai recipes
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