Pao cai
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| Pao cai | |
|---|---|
| Simplified: | 泡菜 |
| Traditional: | 泡菜 |
| Hanyu Pinyin: | pào cài |
Pao cai (literally "pickled vegetable") is a type of pickle, usually pickled cabbage, often found in Chinese, and particularly Sichuanese cuisine. It is most common to northern and western China.
Chinese pao cai closely resembles Korean kimchi (which is usually called "Korean pao cai" in Chinese), both in content and in preparation, but it tends to be sweet and sour rather than spicy. It is often eaten with congee as a breakfast food.
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