About: Pao cai

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Pao cai (Chinese: 泡菜; pinyin: pàocài; Wade–Giles: p'ao4 ts'ai4), also romanization as Pao tsai, also known as Chinese pickles (Chinese: 葅), Chinese sauerkraut, or pickled cabbage, refers to fermented vegetables in Chinese, which typically use different vegetables (e.g. Chinese cabbage, cabbage, radish, mustard stems, long beans, peppers, daikon, carrots, and ginger) as raw materials. The different vegetables are then fermented in an anaerobic jar which contains a special pao cai brine. To improve the flavours and create antibacterial effects, garlic, ginger, chilli, onion and cloves can be added during the process of pickle fermentation. In Chinese, pao cai is particularly found in Sichuan cuisine. It is most commonly found in northern and western China; however, there is also a unique for

Attributes	Values
rdf:type	yago:WikicatVegetableDishes yago:Article100022903 yago:Artifact100021939 yago:Container103094503 yago:Crockery103133538 yago:Dish103206908 yago:Instrumentality103575240 yago:Object100002684 yago:PhysicalEntity100001930 Food yago:Tableware104381994 yago:Ware104550840 yago:Whole100003553
rdfs:label	Pao cai (ca) Pao cai (es) 泡菜 (ja) 파오차이 (ko) Pao cai (en) Pao cai (sv) 泡菜 (zh)
rdfs:comment	파오차이(중국어: 泡菜, 한어 병음: Pàocài, 웨이드-자일스: P'ao4 ts'ai4)는 채소를 염장한 중국의 절임 요리이다. 서양의 피클이나, 일본의 쓰케모노와 같은 음식으로서 쓰촨 파오차이가 유명하다. (ko) Pao cai (泡菜) är en kinesisk inläggning särskilt vanlig i sichuanesiska köket. Det är vanligast i norra och västra Kina medan man i nordöstra Kina ofta äter en annan form av pao cai som kallas (酸菜). Pao cai är väldigt likt den koreanska inläggningen kimchi, både i innehåll och tillredning, men tenderar att vara mer sötsur än kryddstark. Äts ofta ihop med rissoppa som frukostmat. (sv) 泡菜，古稱菹（zū），是指為了利於長時間存放而經過發酵的蔬菜。一般來說，只要是纖維豐富的蔬菜或水果，都可以被製成泡菜；像是卷心菜、大白菜、紅蘿蔔、白蘿蔔、大蒜、青蔥、小黃瓜、洋蔥、辣椒等。蔬菜在經過醃漬及調味之後，有種特殊的風味，許多人會當作是一種常見的配菜食用。所以現代人在食材取得無虞的生活環境中，還是會製做泡菜來食用。世界各地都有泡菜的影子，風味也因各地做法不同而有異。已製妥的泡菜有豐富的乳酸菌，可幫助消化。若是誤食遭到污染的泡菜，容易食物中毒。 (zh) El Pao cai és un tipus de confit, normalment de col de cabdell que es troba en la gastronomia xinesa i molt especialment a la de Sichuan. Tot i que aquest plat és més comú a la zona nord-occidental, existeix una forma única de pao cai anomenada , que prové del nord-est de la Xina. Aquest plat xinès és molt semblant al kimchi coreà (que se sol anomenar "Han Guo pao cai" en xinès), tant pel que fa a contingut com pel que fa a preparació, si bé tendeix a més ser dolç i àcid que no especiat. És habitual menjar-ho amb com a esmorzar. (ca) El pao cai es un tipo de encurtido, normalmente de col china, presente a menudo en la gastronomía china y especialmente en la de Sichuan. Es más común en el norte y oeste de China, si bien también hay una forma exclusiva de pao cai, llamada suan cai, que es importante en el noreste de China. El pao cai chino se parece mucho al kimchi coreano (que suele llamarse «Han Guo pao cai» en chino), tanto en contenido como en preparación, pero tiende a ser agridulce en lugar de picante. Suele tomarse con arroz congee como desayuno. (es) Pao cai (Chinese: 泡菜; pinyin: pàocài; Wade–Giles: p'ao4 ts'ai4), also romanization as Pao tsai, also known as Chinese pickles (Chinese: 葅), Chinese sauerkraut, or pickled cabbage, refers to fermented vegetables in Chinese, which typically use different vegetables (e.g. Chinese cabbage, cabbage, radish, mustard stems, long beans, peppers, daikon, carrots, and ginger) as raw materials. The different vegetables are then fermented in an anaerobic jar which contains a special pao cai brine. To improve the flavours and create antibacterial effects, garlic, ginger, chilli, onion and cloves can be added during the process of pickle fermentation. In Chinese, pao cai is particularly found in Sichuan cuisine. It is most commonly found in northern and western China; however, there is also a unique for (en)
foaf:depiction
dcterms:subject	Chinese pickles Sichuan cuisine Vegetable dishes Northeastern Chinese cuisine Vegetarian dishes of China
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sameAs	Pao cai Pao cai Pao cai Pao cai Pao cai Pao cai Pao cai Pao cai Pao cai Pao cai Pao cai Pao cai
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