PaoCai is the Chinese pinyin for Sichuan style pickled vegetables. Almost every Sichuanese family has a sandpot in their kitchen to pickle vegetables, such as fresh chili peppers, baby gingers, radish, and so on. Paocai are either eaten alone, or used to cook dishes such as double-cooked pork, mapo tofu, fish soups for example. When eat alone, chili oil is usually added during service and the taste is different of Korean kimchi. Today paicai is serviced as appetizer at some restaurants in US.
Yacai is one of Sichuan's most famous and distinctive ingredients with fragrant and distinctive flavor for authentic dishes such as dry-fried green beans and steam buns.