Crunchy Pickled Vegetables

Preparation info
  • Serves


    • Difficulty


Appears in
New Beijing Cuisine

By Jereme Leung

Published 2010

  • About

To ‘pao’ means to pickle, and cai is the Chinese word for vegetable. In the days before refrigeration, making pickled vegetables ensured that families had vegetables to eat during the long winters. The pickling liquids are the same as in the traditional recipes; we only played with the textures. This simple dish whets the appetite for the main meal ahead.