Sichuan Pickles

Authors: Go Chengdu


Descriptions of Sichuan cuisine will be incomplete without the mention of pickled vegetables (locally known as Paocai/泡菜).
The earliest written record of pickles in China dates back to 3,100 years ago and Chengdu people have the tradition of making pickles at home, while most restaurants in Chengdu serve pickles for free.
Cucumber, carrot, celtuce, cabbage, garlic and onion are commonly used in making pickles, which are sometimes used as ingredients in cooking fish, chicken giblet, minced meat, duck soup and other local dishes.
To know more about Sichuan pickles, you can pay a visit to China Paocai Museum and Sichuan Cuisine Museum.
China Paocai Museum
China Paocai Museum, the first of its kind in China, occupies a floor area of 2,000 sqm. It houses exhibitions on the history, culture, processing, tradition & innovation of pickles.
(Photo from
Address: Shunjiang Road, Dongpo District, Meishan City
Admission: free
Sichuan Cuisine Museum
Sichuan Cuisine Museum is a showcase of the tradition and dishes of Sichuan Cuisine. Among the 6,000 exhibits are the earliest pickles jars in the world.
Address: Gucheng Town, Pidu District, Chengdu
Admission: RMB60/person

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