Meigan cai

A bundle of meigan cai

Meigan cai (simplified Chinese: 梅干菜; traditional Chinese: 霉干菜; pinyin: méigān cài; literally "molded dried vegetable"; or mei cai, 梅菜) is a type of dry pickled Chinese mustard of the Hakka people from Huizhou, Guangdong province, China. Meigan cai is also used in the cuisine of Shaoxing (绍兴), Zhejiang province, China.

The pickle consists of a whole head of various varieties of Chinese mustards and cabbages (芥菜、油菜、白菜) that has undergone an elaborate process consisting of drying, steaming, and salting. The vegetables are harvested, trimmed before the Qingming Festival, and sun-dried until limp. It is then salted or brined, kneaded until the juices are exuded, and left to ferment in large clay urns from half a month up to 20 days. The vegetable is then repeatedly steamed and dried until reddish brown in colour and highly fragrant.

This pickled vegetable is used to flavor stewed dishes, in particular Meigan cai cooked with meat (梅菜扣肉/梅干菜烧肉)) or for Meigancai baozi (梅菜菜包). Meigan cai was formerly a tribute item to the imperial palace in the Qing Dynasty.

See also

• Zha cai
• Suan cai
• Pao cai

References

• www.meishichina.com/
• www.beckyblog.com/
• zhidao.baidu.com/

External links

• a common type of 芥菜 that is used for meicai
• making meicai by drying on a line