Stored

Dark, finely chopped yacai fermented mustard greens, sold loosely in a ceramic bowl.

Shows the preserved product in its typical purchased form — dark, moist, finely minced — so readers recognize it at a market or pantry.

Condiments

Preserved Mustard Greens (Yacai)

Salt-cured, fermented Chinese mustard greens used as a savory cooking seasoning.

This preserved mustard, known as yacai (芽菜) in Sichuan, is mustard greens that are salted, dried, and fermented into a dark, savory, slightly sweet seasoning. It is a key ingredient in dishes like dan dan noodles and dry-fried green beans, adding deep umami and aroma. A little goes a long way as a flavor base.

Zhacai (also called yacai) is a traditional Chinese condiment from Sichuan Province and Chongqing Municipality made from Brassica juncea (Chinese mustard greens) that are salt-cured, pressed to remove moisture, and then fermented. The result is a savory, umami-rich seasoning with a distinctive salty, sour-tangy flavor and the signature ma la (numbing-spicy) quality from Sichuan peppercorns. The texture is crucial—it should remain slightly crunchy even after cooking, with visible shredded green leaves, pale stems, and characteristic pepper specks. Zhacai functions less like a pickle and more like a concentrated flavoring agent in Sichuan and Chongqing cooking, where it serves as a fundamental seasoning. Unlike fresh mustard greens, the preservation process transforms the vegetable into something that can be stored for long periods while developing complex fermented flavors. The high salt content acts as both preservative and seasoning, which is why rinsing is essential before use. Do not confuse zhacai with suan cai (fermented Chinese sauerkraut from Northeastern China) or other salt-preserved vegetables—the Sichuan pepper content and specific processing method distinguish authentic zhacai.

Measured in: g
Storage: Pantry

Types & varieties

Xihua Zhacai

The most recognized commercial brand; made in Sichuan with pronounced Sichuan pepper flavor, reddish in color

Sichuan Pepper Yacai

Standard variety; greenish-tan shredded greens with visible Sichuan peppercorn pieces and sometimes dried chili

Chongqing Style

May include additional spices like star anise or cassia; slightly sweeter base

Plain / Uninfused

Minimal additives for pure salty-tangy flavor; used when Sichuan pepper is not desired

The Distinction Between Zhacai and Suan Cai

Though both are fermented mustard greens, zhacai and suan cai are fundamentally different products. Suan cai (酸菜) is the Northeastern Chinese style of fermented sauerkraut, produced through a different lactic acid fermentation process without the heavy salting and pressing that characterizes zhacai. Zhacai also typically contains Sichuan peppercorns and other aromatics, while suan cai does not. In the West, these are often conflated, but they serve different roles: zhacai is a seasoning, while suan cai is a pickle or vegetable side dish.

Zhacai is salted, pressed, and often contains Sichuan pepper; suan cai is purely fermented
Zhacai serves as a cooking seasoning; suan cai is eaten as a pickled side dish
Texture differs: zhacai stays crunchy; suan cai softens during fermentation

Common uses

Seasoning for fried rice (zhacai fan)—the most classic applicationGarnish or ingredient in Sichuan and Chongqing noodle soupsFilling for steamed buns (bao) and dumplingsSide dish or pickle plate component alongside congeeStir-fried with pork, tofu skin (furu), or dried shrimpComponent in dan dan mian (Sichuan dan dan noodles) sauceSeasoning for hot pot dipping saucesSeasoning for braised dishes and clay pot meals

Tips & pitfalls

Always rinse preserved mustard greens briefly under cold water before using to remove excess salt and surface impurities
After rinsing, squeeze out excess water with your hands or a clean towel before chopping or adding to dishes
If the product is particularly salty, soak in cold water for 5–10 minutes, then drain and squeeze dry
Store in an airtight container after opening; keep submerged in its own brine if possible to maintain texture
Add early in cooking—fry with aromatics first—to let the flavors meld into the dish rather than adding at the end
Common mistake: using without rinsing results in an overwhelmingly salty dish
Common mistake: not squeezing out water causes dishes to become watery, especially in fried rice
Common mistake: confusing zhacai with suan cai—they are not interchangeable

Nutrition

22kcal

Energy

92 kJ · per 100 g

Where the calories come from

Protein 32%Carbs 58%Fat 10%

Protein

2.2g

4% DV

Carbs

3.9g

1% DV

Fat

0.3g

0% DV

Fiber

2.8g

10% DV

Sodium

21mg

1% DV

Notable micronutrients

Vitamin C144% DV

Vitamin A55% DV

Folate40% DV

Calcium16% DV

Potassium10% DV

Vitamin B69% DV

Source · USDA FoodData Central · approx. Mustard spinach, (tendergreen), raw

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Good to know

Name: Preserved Mustard Greens (Zhacai / Yacai)
Origin: Sichuan Province and Chongqing Municipality, China
Primary Ingredient: Brassica juncea (Chinese mustard greens)
Processing Method: Salt-cured, pressed, then fermented
Typical Additives: Sichuan peppercorns, chili flakes, ginger, sugar
Primary Flavor: Salty, sour-tangy, numbing (ma la from Sichuan pepper)
Physical Form: Shredded green leaves and pale stems with visible pepper specks
Sodium Content: Very high; rinse before use to reduce saltiness
Shelf Life (Unopened): 12–24 months sealed at room temperature
Shelf Life (Opened): Refrigerate; use within 2–3 months

Substitutes

Kimchi — Provides sour, salty fermented flavor but lacks Sichuan pepper and is much spicier; rinse and chop similarly
Sauerkraut — Offers tangy, salty flavor without heat; rinse well before using; different vegetable origin but works in a pinch
Preserved Turnip (Zha Cai Mu) — Made from turnip stems instead of mustard greens; similar salty-tangy profile; use in equal amounts
Fermented Black Beans (Douchi) — Provides salty, fermented umami but not the same texture or tang; use sparingly as a flavor addition rather than textural substitute

Pairs with

Pork Tofu RiceCongee / Rice PorridgeDried ShrimpScallions, Ginger, GarlicSesame Oil

Also called

芽菜 · Yacai · Preserved Mustard · Sichuan Preserved Vegetable