• As the pickled vegetables (“榨菜”) from Sichuan province in China are widely known, they are often colloquially referred to as “四川菜” (literally, “Sichuan vegetable”) by Singaporeans.
• In fact, this style of pickled vegetable continues to be known as “四川菜”, even if it is no longer produced in Sichuan.
• The pickling process of Sichuan preserved vegetable involves drying the vegetables by airing them and then preserving in salt. As the process involves extracting moisture from the vegetables, it is also known as “榨菜”, which is made up of the words “榨” (“to extract juice”) and “菜” (“vegetable”).
• Chilli and other seasonings are added to the dried vegetables, which are then allowed to marinate in sealed porcelain jars or bottles for at least three to four weeks.

Sichuan preserved vegetable soup with tomatoes, tofu and pork ribs is a dish my mother often cooks – a familiar home-cooked flavour from my childhood. (Shin Min Daily News, 17/5/2020)

榨菜 (Mainland China, Taiwan, Hong Kong)