I am trying to get a zillion things done before I fly out tomorrow, so I unfroze some…


No, I didn’t make it myself.  I brought it back to the Sabine Farm from an excellent Chinese Sichuan restaurant I discovered during my last trip to the "big city".

This is zhà cài ròusi miàn, which as you know is made with the pickled root of Brassica juncea tumida, otherwise called "Sichuan preserved vegetable", or zhà cài.  The soup is therefore, "Sichuan preserved vegetable and pork soup with noodles".

I wish I had some – xiaolóngbao!

About Fr. John Zuhlsdorf

Fr. Z is the guy who runs this blog. o{]:¬)
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  1. avecrux says:

    That looks fabulous – almost as good as the minestrone you showed us not so long ago Father. I am a huge soup fan especially with the cold weather coming up. My husband bakes bread for a living, and I was just imagining one of those nice crispy boules straight out of the oven with that minestrone….

  2. Dan says:

    God bless you!

  3. Jenny Z says:

    That’s some fancy Ramen noodles you got there, Father ;)

    Seriously, it looks awesome. I’m a big fan of soup. I’m making some Sausage and Black Bean myself this evening.

  4. Dr. Eric says:

    Hao chi! Hao chi! (I can’t make tone marks on this computer.)

  5. Dr. Eric: zhen de, hen hao chi!

  6. Kris says:

    I love sichuan preserved vegetable, it’s getting harder to find here in L.A. My favorite dish cooked with it is Dry Fried String Beans, which includes finely minced pork and the pickled vegetable! Thanks for the wonderful food posts btw!

  7. fenqing says:

    Father – Are you studying Chinese? There is a vast Chinese Catholic community that would welcome your mission to this country. Our seminaries need you!

  8. fenqing: Yes, I have been studying Chinese on an off. I am always wanted to look at it seriously. Maybe when my thesis is done and defended.

  9. Christabel says:

    Thesis … studying Chinese … Father, can’t you find something just a little more intellectually stretching to occupy yourself in your vast swathes of free time? Are you sure you’re pushing yourself hard enough? ROFL

  10. jasmine tea says:

    Father, I hate to say it, but the soup looks a little sparse. Why don’t you fly over here to Japan for some Chinese study, ministry, and of course really excellent noodle fare? (In all seriousness, though, if ever you have a reason to stop in Japan…!)

  11. Christabel: I can assure that Mandarin does stretch me.


  12. jasmine: I have to confess that it was already half gone by the time I thought to take the photo. But your suggestion does sound good!

  13. John says:

    My friends have a developing interest in your dietary habits so have asked me, a mandarin speaker, to translate “xiaolongbao” – for their eddifcation: xiao = small, long = refers to bamboo and bao = bun. The term desribes the steamed buns that are common fare among the Chinese, especially for breakfast, sometime meatfilled othertimes plane. i used to buy then for about 2 cents (10 jioa) from a street vendor on my way to work for PetroChina what used to be know as Manchuria.

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