![\"The](\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2021\/08\/dong-cai-500x540.jpeg\")
<\/figure><\/div>\n\n\n\nThis is because different types of preserved vegetables popular in Chinese cuisine all taste differently.<\/p>\n\n\n\n
The words \u5929\u6d25\u51ac\u83dc on the packaging means Tianjin preserved vegetables. Besides that, it is also called Tianjin winter vegetables, \u2018tung tsai \u51ac\u83dc, or Tianjin preserved cabbage. It is a type of pickled Chinese cabbage originating in Tianjin, China. It is also suitable for stir-fries, stewed dishes, and topping to flavor soups.<\/p>\n\n\n\n
Note: This post may contain affiliate links. Please read my <\/em>privacy policy<\/em><\/a> for more info. I may receive commissions for purchases made through links in this post. As an Amazon Associate, I earn from qualifying purchases.<\/em><\/p>\n\n\n\n I use minced pork from the butcher to prepare this dish. Some butchers are willing to grind the meat you choose on the spot for you, which gives you the flexibility to choose which cut of pork and the amount of fat it.<\/p>\n\n\n\n I prefer to use 80% lean meat and 20% pork fat for all steamed pork dishes, dim sum, and meatballs. Although lean meat alone is healthier, lean pork alone is too dry and generally not recommended.<\/p>\n\n\n\n You can buy the pork and fat separately to mince it at home if you are meticulous about the quality. Alternatively, get the shoulder butt which usually has a fair share of fat. This way allows you to control the ratio of lean to fat and the fineness of the minced pork. In my opinion, the best is to cut the pork into brunoise (finest dice) rather than finely minced. It is timing-consuming, but it gives you the chewing mouthfeel, which differs from manually mincing it with the meat grinder.<\/p>\n\n\n\n Tianjin preserved vegetables<\/a> are salty. It may also contain some sand, and therefore you should wash it before use. Here is my method to prepare it for cooking:<\/p>\n\n\n\n I add a small amount of light soy sauce<\/a>, which will not cause it to be too salty since the preserved vegetables have been soaked in water. Other seasonings I use are all readily available in the kitchen pantry. These are sesame oil<\/a>, ground white pepper, and some Chinese wine<\/a>. I left out oyster sauce since the preserved vegetables have a powerful savory flavor.<\/p>\n\n\n\n Besides the preserved vegetables, you also need some cornstarch and water for the pork Cornstarch makes the pork feel silkier in the mouth and helps bind the liquid seasonings to the pork. The addition of water lets it form some gravy after steaming, as the taste is excellent when mixing it with plain rice.<\/p>\n\n\n\n Lastly, I also include some small dice of the white section of the scallion to the minced meat. The purpose is to make the meat patty less dense and more tender after steaming. Apart from the scallion, you can also use small onion dice or water chestnut to get the same texture for the meat patty.<\/p>\n\n\n\n There is no need to marinate the minced meat.<\/p>\n\n\n\n Once you combine all the ingredients, transfer it to a plate and level it to form a meat patty. I prefer using stainless steel plate, which is used by most Cantonese families the steamed dishes. You can use a ceramic plate but may need to steam slightly longer.<\/p>\n\n\n\n Most of the traditional Chinese families use the wok to double up as the streaming station. However, the water in the wok during steaming can ruin the patina formed on the wok\u2019s surface, causing the wok to lose its non-stick property. <\/p>\n\n\n\n Therefore, I suggest using a separate wok to perform all the steaming and reserve your valuable, well-seasoned cast iron or carbon steel wok for stir-frying. Of course, you can purchase a dedicated steamer for the same reason.<\/p>\n\n\n\n Here are the steps:<\/p>\n\n\n\n Lastly, sprinkle some thinly sliced green section of the scallion on top as garnish. Add a teaspoon of light soy sauce to it and serve.<\/p>\n\n\n\n Here are my picks of some other Chinese recipes prepared with preserved vegetables.How to prepare minced pork with preserved vegetables<\/h2>\n\n\n\n
1. Minced the pork<\/h3>\n\n\n\n
2. Soak the preserved vegetables<\/h3>\n\n\n\n
![\"Tianjin](\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2021\/08\/tianjin-preserved-vegetable-recipe-1.jpeg\")
<\/figure><\/div>\n\n\n\n3. Combine the traditional seasonings with the pork<\/h3>\n\n\n\n
4. Steam the pork<\/h3>\n\n\n\n
![\"Tianjin](\"https:\/\/tasteasianfood.com\/mystaging\/wp-content\/uploads\/2021\/08\/tianjin-preserved-vegetable-recipe-2.jpeg\")
<\/figure><\/div>\n\n\n\nTry other recipes with preserved vegetables<\/h2>\n\n\n\n
Hot and sour soup<\/a> is a traditional northern Chinese favorite packed with the acidity of Zhenjiang vinegar, the spiciness of the white pepper, and the nuttiness of sesame oil. One of the unique ingredients is the zha cai, a preserved vegetable use in the soup. It does taste different from the Tianjian preserved vegetable I use for the steamed pork.
This Chinese tofu<\/a> is served with a topping consist of mushrooms, minced meat, and preserved vegetables. You can use either dong cai or zha cai for this recipe. It is my interpretation of a popular dish served in a restaurant near me.<\/p>\n\n\n