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 recipeI turned around and saw a bunch of boxes filled with index-card size sui mi ya cai 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, sui mi ya cai. Lo and behold, there were boxes of ya cai — the good kind made in Yibin in Sichuan province.

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

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.

Lingerie, innerwear and apparel labeled as non-returnable on their product detail pages can't be returned. My only gripe is that I wish there was a best by date stamp.

There was initially confusion surrounding the expiry dates, but the product is not expired as there are two dates, one indicating the package date and the other the best before date. While some customers found the texture unpleasant, others found it to be a flavorful addition to salads, soups, and skillet dishes. It is also an essential ingredient for Dan Dan noodles. The product can last for a few months in the fridge, but it is advised to discard the product if there is an off smell or mold present. The price may vary between different retailers, but it is a rare ingredient to find in Chinese supermarkets outside of China. Only registered users can write reviews.

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.

Sui mi ya cai

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. With the signature slick of fiery red chilli sauce on the surface, it actually looks more fierce than it is. Dan Dan Sauce in first — the savoury, Five Spiced sesame sauce with a slick of the signature chilli oil that you know and love about spicy Sichuan noodles! Toppings — stir fried pork, preserved mustard greens Sui Mi Ya Cai , choi sum and green onions;. To eat , you toss it all together so the white noodles become stained red with the spicy sauce, then devour!

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I thought for a long time that it was the same as Tianjin preserved vegetable, which I bought in a crock long ago. Your recently viewed items and featured recommendations. Menu 0. Computers and Accessories Laptops 7 Days Replacement This item is eligible for free replacement, within 7 days of delivery, in an unlikely event of damaged, defective or different item delivered to you. 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. I can use gluten free soy sauce and gluten free noodles, but I wasn't sure if the ya cai was gluten free. 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. Please login or register. Sort reviews by Top reviews Most recent Top reviews. Tyres except car tyres , Rims and Oversized Items Automobiles 10 Days Returnable Car tyres are non-returnable and hence, not eligible for return. It is an essential ingredient for making Sichuanese classics, such as dry fried green beans and dan dan noodles. As a result of this double fermentation, its taste is described as fragrant, sweet, crisp, tender and fresh.

But its deep umami has made this item a traditional sweet-salty condiment on the Sichuan family dinner table.

This is the real deal. Please login or register. I take a less labor-intensive approach while maintaining the taste and look of the dish. I must have looked silly asking for help finding them when there was a huge, un-missable display of them in middle of the produce department. Refunds applicable only if it has been determined that the item was not damaged while in your possession, or is not different from what was shipped to you. It also analyses reviews to verify trustworthiness. Go here to learn more about how Yibin Suimiyacai is made. Your recently viewed items and featured recommendations. Would you like to tell us about a lower price? Pantry Staples. US Store. Learn more about returning seller fulfilled items. 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.