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pao cai
''Pao cai'' () is a type of pickle, usually pickled cabbage, often found in Chinese, and particularly Szechuan 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 Northeast China. It is often eaten with congee as a breakfast food.
The flavor and mode of production of ''pao cai'' vary greatly across China.
==See also==
*Kimchi
*Sauerkraut
*Tursu
*Pickling(East Asia)
*''Meigan cai''
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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