Bailinhou Root strip yacai sichuan preserved vegetables 14.10 oz(400g), mustard stem Dried Vegetable, Laotan fermentation, from szechuan, China

Easy to use and the perfect amount for serving size of 2 for Dan Dan Mian. It's a MUST if you are making Dan Dan Noodles and adds so much flavor! Warning: do not add any additional salt or flavor to your noodles because this has plenty.

I've never had Sichuan seasoned, marinated and fermented vegetables like this before, but wow, it's an amazing flavor enhancer. A little goes a long way! Very satisfied!

A needed ingredient for Dandan noodles

I have not had dried mustard stem before. I did try to cook it according to a traditional Chinese recipe and it still turned out very fibrous. The flavor was good, but the texture was hard for me to get past. Some individual strands were less fibrous than others. I did rinse it under water first to eliminate some of the salt because my recipe used soy sauce too and I didn't want to overdose on sodium. Lacking a frame of reference for how the texture of this is supposed to be if cooked properly, I am giving it 4 stars, but nobody in our family liked it, and we all ended up fishing it out of our noodle dish. I tried cooking it in the wok as long as I could until all the sauce had dried up. It was still really fibrous.

Was worried about getting it by Christmas. Shipped in 2 days, and my Sichuan Green Beens are saved.

great tasting veggies. they are perfect to off ramen and rice dishes and make for a nice side condiment dish as well. my only complaint is the bag is not zip lock， so i have to transfer the veggies into a reuseable bag

I liked the texture of these, slimy and chewy. But let me just say, these little yacai are not for the faint of heart! The immediate punch of salty, sour, and funky flavors was definitely an eye-opener. But as I ventured further into the experience, I started to appreciate the complex depth of their taste. The Sichuan peppercorns provided a subtle tingling warmth, while the underlying earthiness of the mustard root added a unique character.

The last time I ate some good Sichuan ya cai was on top of some rice and pan fried pork, so that's how I enjoyed these. These taste exactly what I remember: strong umami and tangy flavor, with an equally strong sweetness in its aftertaste. Very delicious, but way too salty! So I had to enjoy in moderation, but other than that this is still so tasty. You need to have a good container to rehome these in since the bag isn't resealable!