Meigan Cai

Meigan Cai

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Description

Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Meigan cai 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, Zhejiang province, China. The pickle consists of a whole head of various varieties of Chinese mustards and cabbages 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.show more

Product details

  • Paperback | 144 pages
  • 152 x 229 x 9mm | 222g
  • Fidel
  • United States
  • English
  • 6135684620
  • 9786135684629