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- Zha_cai abstract "Zha cai (cha tsai; literally "pressed vegetable") is a type of pickled mustard plant stem originating from Sichuan, China. Other transliterations might include tsa tsai, jar choy, jar choi, ja choi, ja choy, or cha tsoi. In English, it is commonly known as Sichuan vegetable, Szechwan vegetable, or Chinese pickled vegetable, although all of these terms may also refer to any of a number of other Chinese pickles, including the several other types in the Sichuan province itself.The pickle is made from the knobby, fist-sized, swollen green stem of Brassica juncea, subspecies tatsai. The stem is first salted, pressed, and dried before being rubbed with hot red chili paste and allowed to ferment in an earthenware jar. This preservation process is similar to that used to produce Korean kimchi.The taste is a combination of spicy, sour, and salty, while the aroma is similar to sauerkraut with hot chili paste. Its unique texture—crunchy, yet tender—can only be vaguely compared to Western pickled cucumbers. Zha cai is generally washed prior to use in order to remove the chili paste. Excess salt in the preserved vegetable is leached out by soaking in fresh water. Depending on the region and the brand, the flavor can be on the sweet, spicy, salty, or sour side.".
- Zha_cai thumbnail TwoHeadsZhacai.jpg?width=300.
- Zha_cai wikiPageExternalLink 18-18948.html.
- Zha_cai wikiPageExternalLink thread?tid=151f5ced73d624c7.
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- Zha_cai wikiPageExternalLink 276.html.
- Zha_cai wikiPageExternalLink content_10218375.htm.
- Zha_cai wikiPageExternalLink 2342173496.
- Zha_cai wikiPageExternalLink seed_284-73.html.
- Zha_cai wikiPageExternalLink Detail.aspx?ID=520.
- Zha_cai wikiPageID "3384204".
- Zha_cai wikiPageRevisionID "596929645".
- Zha_cai c "榨菜".
- Zha_cai hasPhotoCollection Zha_cai.
- Zha_cai j "zaa3 coi3".
- Zha_cai p "zhà cài".
- Zha_cai pic "TwoHeadsZhacai.jpg".
- Zha_cai piccap "Whole heads of zha cai coated in chilli paste".
- Zha_cai picsize "210".
- Zha_cai poj "chà-chhài".
- Zha_cai showflag "p".
- Zha_cai w "cha4 ts'ai4".
- Zha_cai subject Category:Cantonese_cuisine.
- Zha_cai subject Category:Chinese_pickles.
- Zha_cai subject Category:Fermented_foods.
- Zha_cai subject Category:Hong_Kong_cuisine.
- Zha_cai subject Category:Pickles.
- Zha_cai subject Category:Sichuan_cuisine.
- Zha_cai subject Category:Stem_vegetables.
- Zha_cai subject Category:Vegetable_dishes.
- Zha_cai type ChinesePickles.
- Zha_cai type Condiment107810907.
- Zha_cai type FermentedFoods.
- Zha_cai type Flavorer107809368.
- Zha_cai type Food100021265.
- Zha_cai type Food107555863.
- Zha_cai type Foodstuff107566340.
- Zha_cai type Ingredient107809096.
- Zha_cai type LivingThing100004258.
- Zha_cai type Matter100020827.
- Zha_cai type Object100002684.
- Zha_cai type Organism100004475.
- Zha_cai type PhysicalEntity100001930.
- Zha_cai type Pickle107824988.
- Zha_cai type Pickles.
- Zha_cai type Plant100017222.
- Zha_cai type Produce107705711.
- Zha_cai type Relish107582441.
- Zha_cai type Solid115046900.
- Zha_cai type StemVegetables.
- Zha_cai type Substance100020090.
- Zha_cai type Vegetable107707451.
- Zha_cai type Whole100003553.
- Zha_cai comment "Zha cai (cha tsai; literally "pressed vegetable") is a type of pickled mustard plant stem originating from Sichuan, China. Other transliterations might include tsa tsai, jar choy, jar choi, ja choi, ja choy, or cha tsoi.".
- Zha_cai label "Tsa Tsai".
- Zha_cai label "Zha cai".
- Zha_cai label "Zha cai".
- Zha_cai label "Zha cai".
- Zha_cai label "ザーサイ".
- Zha_cai label "榨菜".
- Zha_cai sameAs Tsa_Tsai.
- Zha_cai sameAs Zha_cai.
- Zha_cai sameAs ザーサイ.
- Zha_cai sameAs 짜차이.
- Zha_cai sameAs Zha_cai.
- Zha_cai sameAs m.098slz.
- Zha_cai sameAs Q1515130.
- Zha_cai sameAs Q1515130.
- Zha_cai sameAs Zha_cai.
- Zha_cai wasDerivedFrom Zha_cai?oldid=596929645.
- Zha_cai depiction TwoHeadsZhacai.jpg.
- Zha_cai isPrimaryTopicOf Zha_cai.