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• Pao cai — is a type of pickle, usually pickled cabbage, often found in Chinese, and particularly Sichuanese cuisine. It is most common to northern and western China; however, there is also a unique form of pao cai , called suan cai , which is prominent in… …   Wikipedia

• Pão de pobre sempre cai com a manteiga pra baixo — Pão de pobre sempre cai com a manteiga pra baixo. (Bras net, SP) …   Provérbios Brasileiras

• Suan cai — stewed with pork and cellophane noodle is a very common dish in Northeastern China Chinese 酸 …   Wikipedia

• Suan cai — estofado con cerdo y fideos celofán, un plato muy común en el noreste de China Chino …   Wikipedia Español

• Meigan cai — A bundle of meigan cai Meigan cai (simplified Chinese: 梅干菜; traditional Chinese: 霉干菜; pinyin: méigān cài; literally molded dried vegetable ; or mei cai, 梅菜) is a type of dry pickled Chinese mustard of the Hakka people from Huizhou …   Wikipedia

• Zha cai — (literally pressed vegetable ) is a type of pickled mustard stem originating from Sichuan, China. Other transliterations might include cha tsai , tsa tsai (from Mandarin Chinese); or jar choy , jar choi , ja choi , ja choy , or cha tsoi (from… …   Wikipedia

• Zha cai — Un tazón con zha cai cortado. El zha cai (chino tradicional: 榨菜, literalmente «vegetales a presión») es un encurtido de la raíz de la mostaza. Se trata de un preparado muy típico de la provincia de Sichuan. Otras transliteraciones pueden ser …   Wikipedia Español

• O pão do pobre sempre cai com a manteiga pra baixo — O pão do pobre sempre cai com a manteiga pra baixo …   Provérbios Brasileiras

• Chinese pickles — or Chinese preserved vegetables consists of various vegetables or fruits, which have been fermented by pickling with salt and brine (鹹菜) or marinated in mixtures based on soy sauce or savory bean pastes (醬菜). The former is usually done using… …   Wikipedia

• Tianjin preserved vegetable — A jar of Tianjin preserved vegetable Tianjin preserved vegetable (Chinese: 天津冬 …   Wikipedia