• As the pickled vegetable from Sichuan is widely known, it is colloquially referred to as Sichuan preserved vegetable by Singaporeans.
• Today,  the dish is still known as Sichuan preserved vegetable, even if it is no longer produced in Sichuan province of China.
• The pickling process of Sichuan preserved vegetable involves dehydrating the vegetables by airing and then marinating 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).
• After dehydration, the manufacturer will add chilli and other seasonings to marinate the vegetables in sealed porcelain jars or bottles for at least three to four weeks.

榨菜 (Mainland China, Hong Kong, Taiwan)