Sui mi ya cai

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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.

Sui mi ya cai

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. The grams about 3. That said, I bought 3 packs. So what does ya cai do for dan dan noodles? It gives the meat and sauce toppings an incredible umami funk and depth. I tried zha cai Sichuan preserved mustard tuber, which I had around for savory tofu pudding but it was overwhelming. Ya cai was just right as a seasoning. In the photo at the top, you see it as small brown flecks. But side-by-side, dan dan noodles made with ya cai has an incredible flavor, a notch above the pickle which works in a pinch.

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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.

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. The mustard greens are hand pickled, sliced, and dried. Then they are seasoned with salt and packed into ceramic pots to ferment for three to six months. After the first fermentation, they are boiled with brown sugar for eight to nine hours and then hung out to dry once more. In the final stage, these greens are sealed again with star anise, Sichuan peppercorns, and other spices, for another three to six months. However, if you do not have this ingredient, I highly recommend adding ground meat to the dish to boost the flavor.

Sui mi ya cai

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.

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Order now and get it around Thursday, March Follow us on Facebook. You can also find gram 8. Note: Please keep the item in its original condition, with MRP tags attached, user manual, warranty cards, and original accessories in manufacturer packaging. VR -- Yeah, that fermented funk makes ya cai alluring. Previous page. Rates are unfortunately quite high, but out of our control. Menu 0. Once opened, they can be stored in an airtight container in the fridge for 1 to 2 months. Audible Download Audio Books.

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….

Books Books 10 Days Returnable You can return if you receive a damaged, defective or incorrect product. In its original packaging, the preserved mustard greens are a non-perishable item and can be stored for many months. Price Details. Ya cai was just right as a seasoning. Get to Know Us. Tap on the category links below for the associated return window and exceptions if any for returns. I went to my Chinese market and perused the dried vegetable and canned vegetable section. 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. Image Unavailable Image not available for Colour:. Read our disclosure policy. Please login or register. Looking for Sichuan recipes?