Mustard plant stem (Brassica juncea) salt-pressed, fermented, and chili-coated — crunchy, umami-rich.
Where it comes from
Fuling, Chongqing; Fuling Zhacai is the canonical version since 1898.
In the kitchen
Eaten as condiment with rice congee, in soups, with pork-and-noodles. The Chinese kitchen's pickle backbone.
Across cuisines
Pickled mustard root is the stem of the mustard plant, salt-pressed, fermented, and coated with chili, resulting in a crunchy and umami-rich condiment. Fuling Zhacai from Chongqing is the canonical version, known since 1898. It is often used to enhance the flavor of soups and stir-fries.
