Sui mi ya cai

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I went to my Chinese market and perused the dried vegetable and canned vegetable section. Then, while I was in the refrigerated section looking at tofu what else and noodles for the recipe , I turned around and saw a bunch of boxes filled with index-card size packages of something. Remembering that my friend Victor Fong told me how his family often ate some super salty Chinese pickle with their rice, and that the salty pickle was sold in small packs, I took a look. Lo and behold, there were boxes of ya cai — the good kind made in Yibin in Sichuan province. That seemed hokey but it means something in Asian food packaging. My only gripe is that I wish there was a best by date stamp. The manufacturer fit tiny tiny print on the package so be prepared.

Sui mi ya cai

But its deep umami has made this item a traditional sweet-salty condiment on the Sichuan family dinner table. The sprouts are dried, fermented in salinated water, boiled with brown sugar and once again fermented in spices. As a result of this double fermentation, its taste is described as fragrant, sweet, crisp, tender and fresh. To me, the small, nutty-brown flakes look more like cooked ground beef or soy protein. It is an essential ingredient for making Sichuanese classics, such as dry fried green beans and dan dan noodles. I always prefer to keep a bag of Sui Mi Ya Cai on hand because it makes every dish tastes better. You can use it in many steamed or stir fried dishes as well as soup, noodles and filled buns to add a kick of umami. Normally they come in gram packets for only a few dollars each. You can also find gram 8. In its original packaging, the preserved mustard greens are a non-perishable item and can be stored for many months. Once opened, they can be stored in an airtight container in the fridge for 1 to 2 months. This post may contain affiliate links. Read our disclosure policy. Try it out in the following dishes! Sichuan Dry Fried Green Beans — Blistered and charred green beans are tossed with an aromatic sauce, making this dish too good to pass up Dan Dan Noodles Vegan Version — One of the most famous Sichuan street foods, its numbing, smoky, spicy sauce will shock your taste buds, leaving you craving more.

Shriveled up and brown.

Made from the stem of a kind of mustard plant that grows in Sichuan, Yibin Suimiyacai is dried, flavored and fermented in a multistep process that ends in a one-of-a-kind taste—not too salty, sweet or spicy, just savory veggie essence. Yacai is used frequently as a cooking ingredient in Sichuan dishes. Do not confuse it with zhacai , the other well-known preserved mustard from Sichuan that is both cooking ingredient and condiment. They are quite different in taste and texture. Yibin is the Sichuan city where yacai is made, and the "suimi" prefix for this type means "broken rice," or that it has been minced rather than left as long stems. Yacai is a must-have ingredient for dry-fried green beans , dan dan noodles , Ants Climbing a Tree , and several other dishes, and is lovely mixed into stir-fried vegetables.

A real-deal dan dan noodle recipe that stays true to the authentic Sichuan flavor. This post covers all the key ingredients and includes a super rich and balanced sauce to recreate the classic dish that tastes like China. Dan dan Noodles is such a classic dish that is really worth the effort to master. The freshly boiled thin noodles are served in a savory, spicy sauce topped with crispy pork and peanut flakes. Simply stir everything together with a pair of chopsticks to coat the noodles with a bit of everything and slurp! The numbing, smoky, spicy sauce will shock your taste buds, leaving you craving for more. In Sichuan restaurants in China, the dan dan noodle dish is more of a snack than a main and is usually served in a small bowl. The noodles are mostly immersed in a thick red broth made with chili oil , with a small amount of pork on top. The dish can sometimes be more soupy and very spicy, but it depends on the chef. After the dish was introduced in the US, it was transformed and now looks more like a pasta dish — boiled noodles with a meat sauce on top.

Sui mi ya cai

Sichuan dry fried green beans feature blistered green beans tossed with a savory aromatic sauce, making this dish too good to pass up! The fresh green beans are roasted in a pan until blistered and beautifully charred, then tossed with ground pork, pickled mustard greens, ginger, garlic, chili peppers, Sichuan peppercorns, soy sauce, and wine for a rich and fragrant taste. It is one of my favorite ways to cook green beans because it gives them a heavenly texture and a rich taste that goes so well with rice. When I would host foreign colleagues and friends back in China, I took countless people to experience real Sichuan food. But at the end of the day, vegetable dishes like these dry fried green beans and Sichuan Eggplant always won everybody over and became their new favorite dishes.

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I am originally from Beijing, and now cook from my New York kitchen. You can also return the product within 10 days of delivery for full refund. Yacai is a must-have ingredient for dry-fried green beans , dan dan noodles , Ants Climbing a Tree , and several other dishes, and is lovely mixed into stir-fried vegetables. So what does ya cai do for dan dan noodles? Then, while I was in the refrigerated section looking at tofu what else and noodles for the recipe , I turned around and saw a bunch of boxes filled with index-card size packages of something. Search this page. Once open, transfer to an air-tight container and store in refrigerator indefinitely. Customer Ratings. Please login or register. Please select province Please select province. Is ya cai gluten free? Secure transaction. Enter your address to see actual shipping cost. Next page.

Dan Dan Noodles — the iconic spicy Sichuan noodles, a flavour explosion with slippery noodles tossed in an intense spicy sesame sauce and pork. The beautiful Northern Beaches area of Sydney in which I live is many things…. And given that Dan Dan Noodles is literally one of my all time top 3 foods, it was essential that I arm myself with a totally doable home version that is everything you want in a bowl of slippery, spicy noodles laced with the sesame flavoured Dan Dan Noodle Sauce, wafting with the scent of Chinese five spice.

It can be added into many soups of chicken or duck. VR -- Yeah, that fermented funk makes ya cai alluring. This post may contain affiliate links. Please keep the item in its original condition, original packaging, with user manual, warranty cards, and original accessories in manufacturer packaging for a successful return pick-up. The sprouts are dried, fermented in salinated water, boiled with brown sugar and once again fermented in spices. Review this product. Secure transaction. Very interesting. Pet Habitats and Supplies, Apparel and Leashes, Training and Behavior Aids, Toys, Aquarium Supplies such as Pumps, Filters and Lights 10 Days Returnable This item is eligible for free replacement, within 10 days of delivery, in an unlikely event of damaged, defective or different item delivered to you. I'm so glad you provided a picture because I've seen it in my local Asian grocery store but because I can't read a lot of Chinese, I didn't know whether this was it or not. Back to top. I am originally from Beijing, and now cook from my New York kitchen. In certain cases, we may also schedule a technician visit to your location.