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| cap cai - www.healthnote25.com |
Cap cai (Hanzi: 雜
菜;
Pinyin: zácài; Pe̍h-ōe-jī: cha̍p-chhài; "various vegetables") is a Hokkian
dialect meaning literally "variety of vegetables". Cap Cai is a
typical Chinese dish that is popular because it is cooked from many kinds of
vegetables.
The amount of
vegetables is not certain, but many mistakenly think that the cap cai must contain
10 kinds of vegetables because it literally means "ten vegetables".
The cap in the Hokkian dialect also means "ten", and cai means
vegetable.
Some vegetables that are
usually used as cap cai are white mustard, green mustard, carrot, corn,
mushroom, mushroom, cabbage, peas, beans, cauliflower, broccoli, leek, tomato
and onion.
However, animal elements are
also commonly added to these foods, such as beef, chicken, eggs, liver and
chicken ampela, shrimp, meatballs, squid, and pork.
Cap cai can be cooked in two
ways, boiled (sauce) or fried.
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