Dish

Suanla bocai

Sour and Spicy Cabbage

To make suanla bocai, pickled vegetables are sliced and marinated in a mixture of chili oil, vinegar, soy sauce, and sugar. The dish is typically served cold and can be garnished with fresh herbs such as cilantro or green onions.

Asian cuisine› Chinese cuisine

Appetizer

Origins and history

Suanla bocai is a traditional dish from the Sichuan province of China. It is believed to have originated in the 19th century and was originally a street food dish sold by vendors in the region.

Dietary considerations

Suanla bocai is suitable for vegetarians and vegans as it does not contain any meat or animal products. It is also gluten-free and dairy-free.

Variations

There are many variations of suanla bocai, some of which include the addition of peanuts or sesame seeds. Some recipes also call for the use of other types of pickled vegetables such as radishes or carrots.

Presentation and garnishing

Suanla bocai can be presented in a simple style, with the pickled vegetables arranged on a plate. It can also be garnished with fresh herbs or a sprinkle of sesame seeds for added flavor.

Tips & Tricks

To ensure that the pickled vegetables are not too sour, it is important to rinse them thoroughly before marinating them. It is also important to use a good quality chili oil for the best flavor.

Side-dishes

Suanla bocai can be served as a side dish or as a main course with rice. It pairs well with light beers or white wines such as Riesling or Pinot Grigio.