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.

Asian cuisine› Chinese cuisine

Pickling

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.