CH.387.0001
Pao Cai (泡菜) — Sichuan Water Pickle: The Living Ferment
Sichuan pao cai (泡菜, literally soaking vegetable) is the traditional water-pickled vegetable prepara…
CH.387.0002
Pixian Doubanjiang (郫县豆瓣酱) — The Soul of Sichuan Cooking
Pixian doubanjiang (郫县豆瓣酱) — broad bean paste fermented with chillis from Pixian County in Sichuan p…
CH.387.0003
Sichuan Chili Bean Paste (Doubanjiang) Production
The making of Pi Xian dou ban jiang: broad beans inoculated with mould, then combined with dried chi…
Pi Xian county, Sichuan P
CH.387.0004
Ya Cai (芽菜) — Sichuan Preserved Mustard Greens: The Essential Garnish
Ya cai (芽菜, literally 'sprout vegetable') is the salted, slightly fermented preserved mustard green …