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bn:02837363n
Noun Concept
Categories: Vegetarian dishes of China, Articles with short description, Sichuan cuisine, Chinese pickles, Northeastern Chinese cuisine
EN
pao cai  Pao tsai  paocai  Pào cài  泡菜
EN
Pao cai, also romanized as Pao tsai, is a generic term for pickled, specifically fermented in brine, vegetables in Chinese. Wikipedia
Definitions
Relations
Sources
EN
Pao cai, also romanized as Pao tsai, is a generic term for pickled, specifically fermented in brine, vegetables in Chinese. Wikipedia
Type of pickle in Chinese, and particularly Sichuan cuisin Wikidata
IS A
fermentation in food processing
HAS KIND
Sichuan pickles
COUNTRY
China
DESCRIBED BY SOURCE
Complete Classics Collection of Ancient China
DIFFERENT FROM
kimchi
Wikipedia
EN
pao cai
Wikidata
EN
Pao cai
Wikipedia Redirections
EN
Pao tsai, paocai, Pào cài, 泡菜

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