Almost every Sichuan family will have a few Pao Cai jars in their kitchen or on their balcony. What used to be a method to preserve a bountiful harvest has become a daily enjoyment: to many Sichuanese, no meal is complete without some crunchy pickled vegetables.
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Ingredients
- 1 cup sliced cucumber
- 1 cup green beans
- 1 cup sliced carrots
- 2 cups coarsely cut cabbage
Pickling liquid:
- 16 cups water
- 2 tablespoons Sichuan peppercorns
- 2 star anise
- 1 black cardamom
- cup ¼ dried red chili
- 3 slices fresh ginger
- 3 cloves peeled garlic
- 1 tablespoon sugar
- 6 tablespoon salt
- 4 tablespoons grain alcohol baiju
Ingredients
Pickling liquid:
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Chef Yan has remained an active international food ambassador throughout his career. He roams the world representing different commercial and social concerns to entertain and educate the public, sharing with them his unique humor and strong passion for Chinese cooking.