Meigan cai, also called mei cai, is a type of dry pickled Chinese mustard of the Hakka people from Huizhou, Guangdong province, China. Meigan cai is also used in the cuisine of Shaoxing (绍兴), Zhejiang province, China.
Uses
Culinary This pickled vegetable is used to flavor stews, in particular, meigan cai cooked with pork (梅菜扣肉), a classic dish from Hakka cuisine. In this dish, slices of pork belly are parboiled and then deep-fried before being steamed with meigan cai. Pastry Meigan cai can also be used as a filling for vegetarian baozi, known as meicaibao (梅菜包), and to make pork belly bao buns (梅菜扣肉包). ==See also==