Sichuan(szechuan) Preserved Vegetable-shredded 12 OZ

These are difficult to find in a lot of area's (even in asian food stores), the vegetable used is known as Zha Cai and is fantastic, but definitely rinse these off before you use them as they are packaged in an incredible amount of spice. Chinese families will use these in soups with pork loin, chicken broth and noodles and they really add an incredible flavor. In New York my Chinese wife would send me to take the train down to pick up some of these in Chinatown at the larger food market on Canal st.

We've been using this brand for decades, but it has become harder to find. Feel fortunate to have found it on Amazon, although we would much prefer the alternative whole tuber variety the company makes, not the pre-shredded product. Pre-shredded doesn't last as long in the refrigerator.

It worked great in my recipe. Had no idea what to expected. I just know that what I used it in was a big hit with my wife.

I got this ya cai for dan dan noodles in Land of Plenty: A Treasury of Authentic Sichuan Cooking. This is a great cookbook, but I dont think it was necessary to special order this ya cai. It is basically the same as the japanese pickled mustard greens that you can get at any asian food store, even in Fairbanks AK, where the choices are slim. The ya cai was good though, and we'll probably eat the rest with rice, like we eat japanese pickled mustard greens.

Hard to find in the stores and this is a bit pricey but essential for some recipes so worth the price.

Can arrived dented in box. Box 100% intact, so can was dented when taken off shelf

I liked this product and used it in a number of dishes, but I was able to find the same product, brand was Lucky Rabbit but label was identical, for $1 a 12 oz can at my local Chinese grocery store. I also could buy it both whole and sliced.

SO good with the Pork Noodle Soup recipe that a generous restaurant owner shared with me many years ago. He's gone, but his delicious soup lives on. Note: these are quite salty, so watch it.