Salted Vegetable

Salted vegetables (咸菜, xián cài) are a traditional Chinese preserved food made by curing Mustard Greens—in salt. This preservation process gives the vegetables a salty, slightly tangy flavor with a firm, crunchy texture. Unlike sour vegetables (which are fermented), salted vegetables focus more on salt-curing, resulting in a cleaner, briny taste. They’re commonly used in soups (like salted vegetable tofu soup), stir-fries, or paired with pork and duck to balance rich flavors. A staple in many Chinese and Southeast Asian kitchens, salted vegetables add depth, umami, and a satisfying crunch to comfort dishes.