Chinese pickles is usually done using high-fiber vegetables and fruits, such as which Chinese leaf vegetables often used in Chinese cuisine?
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Chinese pickles Chinese pickles or Chinese preserved vegetables consist of various vegetables or fruits that have been fermented by pickling with salt and brine (), or marinated in mixtures based on soy sauce or savory bean pastes (). The former is usually done using high-fiber vegetables and fruits, such as Chinese cabbage, carrot, apple and pineapple, while the latter marinated group is made using a wide variety of vegetables, ranging from mustards and cucumbers to winter melon and radishes. As of now, there are more than 130 kinds of pickles.
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Chinese cabbage Chinese cabbage ("Brassica rapa", subspecies "pekinensis" and "chinensis") can refer to two groups of Chinese leaf vegetables often used in Chinese cuisine: the Pekinensis Group (napa cabbage) and the Chinensis Group (bok choy).
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Puerto Rican Chinese cuisine Puerto Rican Chinese cuisine is a popular style of food exclusive to restaurants in Puerto Rico developed by its Chinese immigrants. The food is a variation of Cantonese cuisine with some elements of Puerto Rican cuisine. A typical dish consists of fried rice, a choice of meat, and French fries. The fried rice itself varies in every restaurant, but can contain many ingredients such as ham, beef, shrimp, egg, lettuce, and onions.
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Daikon Daikon (大根 , literally "big root") , also known by many other names depending on context, is a mild-flavored winter radish ("") usually characterized by fast-growing leaves and a long, white, napiform root. Originally native to Southeast or continental East Asia, daikon is harvested and consumed throughout the region (as well as in South Asia).
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Cabbage soup Cabbage soup may refer to any of the variety of soups based on various cabbages, or on sauerkraut and known under different names in national cuisines. Often it is a vegetable soup. It may be prepared with different ingredients. Vegetarian cabbage soup may use mushroom stock. Another variety is using a fish stock. Traditional cabbage soup is prepared using a pork stock.
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Liangfen Liangfen (), also spelled liang fen, is a Chinese dish consisting of starch jelly that is usually served cold, with a savory sauce, often in the summer. It is most popular in northern China, including Beijing, Gansu, and Shaanxi, but may also be found in Sichuan and Qinghai. In Tibet it is called laping and is a common street vendor food.
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Henan cuisine Henan cuisine, also known as Yu cuisine, is derived from the native cooking styles of Henan Province in China. It is a cross between Jiangsu cuisine, with which it shares the trait of selecting ingredients according to the four seasons, and to a lesser extent, Beijing cuisine, from which it adopted many cooking methods. The result is that Henan dishes are very seasonal, and taste lighter in comparison to Beijing cuisine, similar to Jiangsu cuisine.
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Kuai (dish) Kuai () was a Chinese dish consisting of finely cut strips of raw fish or meat, which was popular and commonly eaten in the early history and dynastic times of China. According to the Book of Rites (禮記) compiled between 202 BC–220 AD, kuai consists of small thin slices or strips of raw meat, which are prepared by first thinly slicing the meat and then cutting the thin slices into strips. In modern times, the dishes are more often referred to as "raw fish slices" () or as "yusheng" (魚生, yúshēng). Commonly used fish in ancient times include carp (鯉) and mandarin fish (鳜), but salmon (鮭) is also used in modern times.
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Chinese chicken salad Chinese chicken salad is a salad with chopped chicken; therein, flavored with and styled by Chinese culinary ingredients and techniques that are both common and popularly adapted in parts of the United States. Though many variations exist, common features of most Chinese chicken salads contain: cut romaine lettuce and cabbage (or other lettuce); chicken (typically breast meat); deep-fried wonton (cut dough skins) or rice vermicelli; and nuts (sliced almonds, cashews or peanuts). A basic vinaigrette for the salad includes ingredients like vegetable oil, sesame oil, rice vinegar (or citrus juice); plus, optional seasonings such as dry hot mustard, sesame seeds, coriander and raw ginger or pickled ginger. In restaurants, Chinese chicken salad may be more embellished and offered as an American-style entree salad, similar to Caesar, Chef, and Cobb salads.
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List of Chinese desserts Chinese desserts are sweet foods and dishes that are served with tea, along with meals or at the end of meals in Chinese cuisine. The desserts encompass a wide variety of ingredients commonly used in East Asian cuisines such as powdered or whole glutinous rice, sweet bean pastes, and agar. Due to the many Chinese cultures and the long history of China, there are a great variety of desserts of many forms.
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Huaiyang cuisine Huaiyang cuisine (淮揚菜) is one of the Four Great Traditions in Chinese cuisine. It is derived from the native cooking styles of the region surrounding the lower reaches of the Huai and Yangtze rivers, and centred upon the cities of Huai'an, Yangzhou and Zhenjiang in Jiangsu Province. Although it is one of several sub-regional styles within Jiangsu cuisine, Huaiyang cuisine is widely seen in Chinese culinary circles as the most popular and prestigious style of Jiangsu cuisine – to a point where it is considered to be among one of the Four Great Traditions () that dominate the culinary heritage of China, along with Cantonese cuisine, Shandong cuisine and Sichuan cuisine.
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Cellophane noodles Cellophane noodles ( ; also known as Chinese vermicelli, bean threads, bean thread noodles, crystal noodles, potato noodles, or glass noodles) are a type of transparent noodle made from starch (such as mung bean starch, yam, potato starch, cassava, canna or batata starch) and water.
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Har gow Ha gow (sometimes anglicized as "har gow"; ) is a traditional Cantonese dumpling served in dim sum.
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Ginger pickle Ginger pickle is a very popular pickle in Andhra Pradesh, India. This spicy pickles are also available commercially. Ginger is widely used in Asian and Indian cuisine. The pickles are prepared by peeling and crushing ginger and mixing with the tamarind pulp and seasoning with mustard seeds.
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Pad thai Pad thai or phad thai ( or ; Thai: ผัดไทย , rtgs: "phat thai" , ISO: "p̄hạdịthy",  ] , "fried Thai style") is a stir-fried rice noodle dish commonly served as a street food and at casual local eateries in Thailand. It is made with soaked dried rice noodles, which are stir-fried with eggs and chopped firm tofu, and flavored with tamarind pulp, fish sauce ("nampla", น้ำปลา ), dried shrimp, garlic or shallots, red chili pepper and palm sugar, and served with lime wedges and often chopped roast peanuts. It may also contain other vegetables like bean sprouts, garlic chives, coriander leaves, pickled radishes or turnips ("hua chaipo", หัวไชโป๊ ), and raw banana flowers. It may also contain fresh shrimp, crab, squid, chicken or other proteins. Many of the ingredients are provided on the side as condiments such as the red chili pepper, lime wedges, roasted peanuts, bean sprouts and other miscellaneous fresh vegetables. Vegetarian versions may substitute soy sauce for the fish sauce and omit the shrimp.
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Pao cai Pao cai () is a type of pickle, usually pickled cabbage, mustard stems, long beans, peppers, daikon, carrots, and ginger, 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.
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Chinese sausage Chinese sausage is a generic term referring to the many different types of sausages originating in China. The southern flavor of Chinese sausage is commonly known by its Cantonese name 'lap ceung' (or 'lap chong') ().
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List of root vegetables Root vegetables are plant roots eaten by humans as food.
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Jangajji Jangajji (장아찌 ) or pickled vegetables is a type of "banchan" (side dish) made by pickling vegetables. Unlike kimchi, "jangajji" is non-fermented vegetables, usually pickled in soy sauce, soybean paste, or chili paste. "Jangajji" dishes are usually preserved for a long period of time, and served with a drizzle of sesame oil.
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Zongzi Zongzi ( ; ) is a traditional Chinese food made of glutinous rice stuffed with different fillings and wrapped in bamboo, reed, or other large flat leaves. They are cooked by steaming or boiling. In the Western world, they are also known as rice dumplings or sticky rice dumplings.
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Jing Jiang Rou Si Jing Jiang Rou Si (simplified Chinese:; traditional Chinese:; pinyin: Jīng jiàng ròu sī), Sauteed Shredded Pork in Sweet Bean Sauce, is a traditional dish in Beijing. Its main ingredient is pork tenderloin. Stir-fry the ingredient with soya paste or sweet soya paste to season the flavour. The dish is served with shredded leek (only using its white stalk) and "doupi" (dried tofu layer) to wrap. Vegetarian dish uses fried tofu puffs in substitute for pork. It may be prepared and consumed wrapped in "doupi"， or rarely with bing. Some versions are prepared using hoisin sauce.
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Zhe'ergen Zhé'ěrgēn (Chinese: 折耳根) is the edible rhizome of "Houttuynia cordata" (Yuxingcao, 鱼腥草) with a fresh, spicy, peppery flavour that is used in southwestern Chinese cuisine, i.e. that of Guizhou, Sichuan, Yunnan and western Guangxi.