Meigan cai, also called mei cai, is a type of dry pickled Chinese mustard of the Hakka people from Huizhou, Guangdong province. Meigan cai was formerly a tribute item to the imperial palace in the Qing Dynasty. Meicai consists of various varieties of Chinese mustards and cabbages that have undergone an elaborate process consisting of drying, steaming, and salting. The vegetable is then repeatedly steamed and dried until reddish brown in color and highly fragrant. It's used to flavor stewed dishes, in particular, Meigan cai cooked with pork, or it can also be stuffed into steamed buns called meigan cai baozi.
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