Preserved Tianjin Cabbage (Dong Cai)
ニンニクの香りが爆発！スープの味を激変させる「魔法の白菜漬け」
Description
A famous preserved food from Tianjin (Nanchong, Sichuan's version is also famous). Chopped cabbage (or mustard greens) fermented long-term with massive garlic and salt. Similar to Ya Cai, but characterized by an intense 'fermented garlic odor'. Adding just a tiny bit to Wonton soup or meat bun fillings creates pro-level depth.
Classification: Hardcore, Ingredient, Preserved Food, Dong Cai, Tianjin Specialty, Cabbage, Garlic, Soup Secret
Shops selling Preserved Tianjin Cabbage (Dong Cai)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Cabbage
- Garlic
- Salt
Instructions
- [Typical Uses]
- [Wonton/Soup Flavoring]: Put just a tiny bit at the bottom of the soup bowl with soy etc., then pour hot water. The fermented garlic aroma turns Wontons into a supreme feast.
- Seasoning for steamed pork (Dong Cai Zheng Rou).
- Secret ingredient in fried rice or buns.
Learn more Substitutes, pairings, tips
Key spices
Strong fermented garlic odor、Takana-like cabbage umami、and strong saltiness
Substitutes at Japanese supermarkets
(Fermented garlic aroma hard to substitute. Fry Takana with garlic for the vibe)
Pairing
Wonton Soup / Meat Bun Filling / Steamed Pork
Trivia
Intensely salty and odorous, so it's not eaten in large quantities. Just as JP ramen shops change soup flavor with fish powder or lard, Chinese chefs use this 'Dong Cai' as a soup doping agent.
Eating tips & etiquette
Tianjin's famous 'Tianjin Dong Cai' is often sold in quaint brown ceramic crocks. Sichuan's 'Nanchong Dong Cai' uses mustard greens, differing by region.
Allergen
None