Ironic how hard it is to find this information on something that is so ubiquitous in Chinese culture. Why aren't there a million families posting their own homemade recipes with photos of the methods? A wonderful documentation of a tradition that is being lost to modernization. Thank you for sharing this.
Some foods are considered too "normal" or "not too special" so people don't post. Just look at rice cakes, kimchi, bone broth and congee. A few years ago, these 4 things were not really known to to the public and then popularity spiked and suddenly ALOT of family recipes were posted. Oddly enough stir fried rice cake was always popular in my home, I always loved it, I bought it to school to eat like any kid who would bring pasta and I was teased and shunned for it, I bought it in to work and people didn't like the smell and look of it. We also have own version of fermented cabbage too not kimchi perse but similar. And lo and behold 2 decades later, suddenly rice cake as as popular as ever now people have the gall to tell me that my rice cake isn't made right because I have sliver rice cakes and not the rolls. And that my fermented cabbages "Are not right and not kimchi". Or my new year rice cake Nian Gao, "wasn't right because you're suppose to eat Mochi". About 10 years ago me mentioning missing bone broth and congee at a freshman seminar at the prompt of "food you miss most" 90% of my class wrinkled their nose. And now congee is like "ancient chinese secret" or some white lady "re-Discovered it" or something ridiculous. Foods like this often need a popularity spike. On top of that, the culture needs to have some popularity too. The popularity in Jpop and anime brought alot of Japanese snacks and recipes with it. The boom in Kdrama. Kpop. K makeup also brought along alot of its snacks and recipes. I've been at potlucks where I bring similar foods but Chinese variation and people refer them to the japanese or korean names and when I tell them the chinese name its brushed off "because its too hard to remember" or......at one potluck, completely ditched because I suddenly said Chinese and there was distrust over it and fear that 'it wouldn't taste the same". So....cultural acceptance also plays a big role in revealing long traditional dishes.
I love zhachai! So happy I found this video. The only difference is the zhachai I buy from my local supermarkets are whole ones (not shredded like in the video). They're pickled in spicy chili powder and salt. Really good for cooking with meats.
Wow, it's quiet a process the 'old' way, but fortunately the modern methods brought us this crunchy spicy pickled vegetable to the west...I really love this stuff.
is the industrial version fermented for the same amount of time of the traditional method? i don't think it's possible to reduce the amount of time required for that process, right?
Ironic how hard it is to find this information on something that is so ubiquitous in Chinese culture. Why aren't there a million families posting their own homemade recipes with photos of the methods? A wonderful documentation of a tradition that is being lost to modernization. Thank you for sharing this.
Some foods are considered too "normal" or "not too special" so people don't post. Just look at rice cakes, kimchi, bone broth and congee. A few years ago, these 4 things were not really known to to the public and then popularity spiked and suddenly ALOT of family recipes were posted. Oddly enough stir fried rice cake was always popular in my home, I always loved it, I bought it to school to eat like any kid who would bring pasta and I was teased and shunned for it, I bought it in to work and people didn't like the smell and look of it. We also have own version of fermented cabbage too not kimchi perse but similar. And lo and behold 2 decades later, suddenly rice cake as as popular as ever now people have the gall to tell me that my rice cake isn't made right because I have sliver rice cakes and not the rolls. And that my fermented cabbages "Are not right and not kimchi". Or my new year rice cake Nian Gao, "wasn't right because you're suppose to eat Mochi". About 10 years ago me mentioning missing bone broth and congee at a freshman seminar at the prompt of "food you miss most" 90% of my class wrinkled their nose. And now congee is like "ancient chinese secret" or some white lady "re-Discovered it" or something ridiculous. Foods like this often need a popularity spike. On top of that, the culture needs to have some popularity too. The popularity in Jpop and anime brought alot of Japanese snacks and recipes with it. The boom in Kdrama. Kpop. K makeup also brought along alot of its snacks and recipes. I've been at potlucks where I bring similar foods but Chinese variation and people refer them to the japanese or korean names and when I tell them the chinese name its brushed off "because its too hard to remember" or......at one potluck, completely ditched because I suddenly said Chinese and there was distrust over it and fear that 'it wouldn't taste the same". So....cultural acceptance also plays a big role in revealing long traditional dishes.
Well if it's 'normal' food to. Them and foreign to u then they won't necessarily film these things aot as because of the fact it's everywhere lol
I’ve been eating this for decades and never knew the cultural background or its name. Thank you for this informative video.
I love this vegetable! It’s salty and clean. I like to have it when i eat rice as a side dish. It really tasted amazing.
I love zhachai! So happy I found this video. The only difference is the zhachai I buy from my local supermarkets are whole ones (not shredded like in the video). They're pickled in spicy chili powder and salt. Really good for cooking with meats.
Wow, it's quiet a process the 'old' way, but fortunately the modern methods brought us this crunchy spicy pickled vegetable to the west...I really love this stuff.
It's delicious but yeah it was very labour intensive
I love Zhacai as a Japanese person as well!
Wonderful video! I had zhacai the last time I was in China, it was 特别好吃. Can't wait to have more.
amazing! I absolutely love zhacai!
I would love to try & taste Fuling zhacai some day!
It's so good!
@@iChongqing 🙂
You have to try it! Its salty and delicious! I hope you get to eat it one day
@@galaxiesdreamer I surely will! Thanks! 🙂
I would love to visit, learn and taste this!
This is an excellent short documentary.
Thank you!
is the industrial version fermented for the same amount of time of the traditional method? i don't think it's possible to reduce the amount of time required for that process, right?
what is the song in the background? it's beautiful, 很漂亮，也一点忧郁
What is the name of this vegetable?
tastes like wet dust, and not like storage-room dust, i mean like windshield dust on a truck at a cow farm type of dust
My hometown
อยากได้เมล็ดพันธุ์จัง
Good ccp lady