What to Eat in China: A Traveler's Guide | Serious Eats
May 04, 2016· Wrinkled and deep brown, meigancai looks more like soft, dark tobacco than a cooking ingredient at first glance. But one sniff of its strong, beefy aroma is enough to hint at its culinary potential. The salted, fermented, dried, and aged mustard green is a specialty of China's eastern city of Shaoxing, where it's sold in the tiny wine shops and dry-goods stores that line Canqiao Straight Street.