To me, the small, nutty-brown flakes look more like cooked ground beef or soy protein. When ready, carefully pour the juices from the steamed dish into a bowl. Preserved mustard greens (碎米芽菜, suì mǐ yá cài), also known as pickled cardamine sprouts, are a common acidic addition that complements the flavors of Sichuanese cuisine. Normally they come in 80-100 gram packets for only a few dollars each. There are many other types of yá cài and pickled vegetables, but the Yibin version is the most sought-after and the one I use in my recipes. In a bowl, mix together the dark and light soy sauce, sugar, vinegar, wine and pepper. Add beef; return water to boil. Last modified October 11, 2019, Hard to source the famous YiBin, most of the asianshop have only the pickled Mustard in plastic tub from Thailand :/, They are imported in Germany by DingDong Welt GmbH. Your email address will not be published. What is it? 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. Sign up to receive our 5-Day Chinese Cooking Crash Course and recipe updates. The sprouts are dried, fermented in salinated water, boiled with brown sugar and once again fermented in spices. Pickled mustard greens are also known as si chuan pao cai (四川泡菜), or suan cai (酸菜). I always prefer to keep a bag of Sui Mi Ya Cai on hand because it makes every dish tastes better. In its original packaging, the preserved mustard greens are a non-perishable … Transfer the withered mustard green in a large bowl. Suì mǐ yá cài looks just like other pickles. You can also find 230 gram (8.1 oz) packets on Amazon and other online stores. It is used in soups and stews, and goes very nicely with fish. Chengdu Challenge #11: Dry-Braised Shrimp With Crispy Pork (Gan Shao Xia), Yibin Ran Mian (Burning Noodles From Yibin, Sichuan), Chengdu Challenge #1: Dan Dan Noodles (Dan Dan Mian), http://ugou.de/index.php/minsheng-suimiyacai-100g.html, https://reputablesources.wordpress.com/tag/brine-pickled-daikon/, Sichuan Mala Hot Pot, From Scratch (Mala Huo Guo with Tallow Broth), Sichuan's Naturally Fermented Pickles (Pao Cai), Cooking With The Godmother: Lao Gan Ma Black Bean Chicken. Post was not sent - check your email addresses! Suì mǐ yá cài can be incorporated into so many different hot or cold Chinese dishes. Rub the leaves with salt until they are totally … If you live some way from an Asian store or don’t have enough time to visit one, The Mala Project sources Yibin suì mǐ yá cài direct from China, and I’d highly recommend purchasing from them. Yá cài refers to the vegetable itself, while suì mǐ (crushed rice) refers to the Sichuan Yibin brand’s appearance. Thank you so much for providing this link for a European source. Chengdu Challenge #26: Pork Rib Noodle Soup With Sichuan-Style Broth (Sichuan Paigu Mian), Chengdu Challenge #28: Hot-and-Sour Eggplant Salad (Suan La Liang Ban Qie Zi), Chengdu Challenge #16: Dry-Fried Green Beans (Gan Bian Si Ji Dou), Inspired by Houston’s Mala Sichuan Bistro: Mala Beef Jerky (Mala Niu Rou Gan), The three best cuisines in the world are Chinese, Chinese and Chinese~~James Beard. I’ve provided links for a U.S. source in this post. Ya cai / 芽菜, suimi ya cai, preserved mustard greens from Sichuan, Sichuan pickled mustard cabbage. The Mala Market Brass Hot Pot & Hot Pot Base Giveaway, Sui Mi Ya Cai (碎米芽菜, Preserved Mustard Greens). Your email address will not be published. In its original packaging, the preserved mustard greens are a non-perishable item and can be stored for many months. Click to email this to a friend (Opens in new window), Click to share on Facebook (Opens in new window), Click to share on Twitter (Opens in new window), Click to share on Pinterest (Opens in new window), Click to share on Reddit (Opens in new window). It is…. Start browsing recipes right away or you could learn more about me here. Sourcing Yibin Yacai (Preserved Mustard Greens) | The Mala Project Will have to add those to my long list of recipe projects to try. Bring large pot of water to boil over high heat. Suì mǐ yá cài is a condiment made from the stems of mustard greens native to Yibin in southeast Sichuan. Required fields are marked *. Save my name, email, and website in this browser for the next time I comment. You can find this type of pickle in Chinese and Asian markets. Ya cai is one of the hardest to find ingredients in Sichuan cooking. Maltose (麦芽糖, mài yá táng), also known as maltose syrup, is a super thick syrup that’s commonly used in traditional…, Papery dried shrimps, xiā pí (虾皮) in Chinese, is a fantastic way to add sea-salty flavor to a wide array…, Preserved mustard greens (碎米芽菜, suì mǐ yá cài), also known as pickled cardamine sprouts, are a common acidic addition that…, The century egg (皮蛋, pí dàn) is also known as millenium egg, pine flower egg or ‘skin egg’. Store. But its deep umami has made this item a traditional sweet-salty condiment on the Sichuan family dinner table. https://reputablesources.wordpress.com/tag/brine-pickled-daikon/. A place where you can order them: http://ugou.de/index.php/minsheng-suimiyacai-100g.html. Sichuan suan cai yu (酸菜鱼), or poached fish with pickled mustard greens, is a famous dish that uses this ingredient. It might go by a different name, such as sour mustard, as shown in the picture … Yes, Yibin yacai is a bit hard to source in the U.S. too. The pickled leaves of a mustard plant variety “guang gan qing cai”, only known/grown in Sichuan. It is an essential ingredient for making Sichuanese classics, such as dry fried green beans and dan dan noodles. Have you tried any of these? Be aware that ‘yá cài’ can also mean beansprout in Chinese, which might lead to confusion at some Asian suppliers. The leaves, which are first rubbed with salt and … There is no end to learning with this cuisine. Pour this mixture over the pork belly. Sorry, your blog cannot share posts by email. The Mala Market Brass Hot Pot & Hot Pot Base Giveaway, Sui Mi Ya Cai (碎米芽菜, Preserved Mustard Greens). That is a cool site! Simmer … Sign up to receive our 5-Day Chinese Cooking Crash Course and recipe updates. Sichuan Yibin Suì Mǐ Yá Cài started to be sold in China around 100 years ago, in 1921. Reduce heat. Put the preserved mustard greens on top of the pork belly and steam for 1 hour – 1.5 hours. These days, it’s still rather unknown and obscure, so may be difficult to find in every Asian or Chinese market, but it’s worth asking. You can find this type of pickle in Chinese and Asian markets. Some of them are homemade and the recipes are given. There are many popular Sichuan dishes using pickled mustard green like shredded mustard green noodles (suancai … Start browsing recipes right away or you could learn more about me here. It is…. Welcome to my site about modern Chinese cooking, Asian inspired dishes, and classic recipes cooked in my small New York Kitchen. Once opened, they can be stored in an airtight container in the fridge for 1 to 2 months. The Mala Market | Inspiration & Ingredients for Sichuan Cooking © 2020. Welcome to my site about modern Chinese cooking, Asian inspired dishes, and classic recipes cooked in my small New York Kitchen. Maltose (麦芽糖, mài yá táng), also known as maltose syrup, is a super thick syrup that’s commonly used in traditional…, Papery dried shrimps, xiā pí (虾皮) in Chinese, is a fantastic way to add sea-salty flavor to a wide array…, Preserved mustard greens (碎米芽菜, suì mǐ yá cài), also known as pickled cardamine sprouts, are a common acidic addition that…, The century egg (皮蛋, pí dàn) is also known as millenium egg, pine flower egg or ‘skin egg’. It’s a nutritious, crunchy alternative to processed salt and really tingles the palate in a new way. I found this site featuring fermented foods, mostly vegetables, from China. This ya cai is lightly fermented … He seems particularly obsessed/expert on suancai, the sour mustard greens. All Rights Reserved. The leafy vegetable is pickled in a spiced brine which provides a zesty, pungent, and sour taste. We carry premium and hard-to-find Sichuan ingredients. Unlike northern style pickled napa cabbage, which is similar to German sauerkraut, the Sichuan pickled mustard greens consist of the entire head of the vegetable and have a slightly sweet flavor. As a result of this double fermentation, its taste is described as fragrant, sweet, crisp, tender and fresh. I haven’t seen it before. Sichuan suan cai yu (酸菜鱼), or poached fish with pickled mustard greens, is a famous dish that uses this ingredient.