Is ya cai a "trigger food"? Read this and you'll understand

Ya cai is made by shredding the tender stems of mustard greens into strips and pickling them, and comes in two kinds: salty and sweet. Salty ya cai is produced in Nanxi and Luzhou in Sichuan and Yongchuan in Chongqing; sweet ya cai is produced in Yibin, Sichuan, formerly known as “Xufu ya cai”, and is now sold widely in Sichuan as well as in Beijing, Tianjin, Shanghai and other places. In Sichuan, the salty kind is more common, often used to help stir-fry minced meat, and it is popular for its salty savory flavor. So is ya cai a trigger food?

Is ya cai a trigger food?

Ya cai is not a trigger food. Trigger foods are foods that cause internal heat in the body to rise. Common ones include fruits: oranges, lychees, durian, etc.; vegetables: cilantro, sweet potato, green pepper, celtuce, winter bamboo shoots, etc.; meat dishes: seafood, beef, dog meat, rabbit meat, hairy crab, etc. A light diet is recommended, drink more warm boiled water, and eat fewer spicy and stimulating foods.

What is ya cai?

As a nutritious, high-quality, pollution-free healthy green food, sprout vegetables are favored by many consumers. Ya cai is made by shredding the tender stems of mustard greens into strips and pickling them, and comes in two kinds: salty and sweet. Salty ya cai is produced in Nanxi, Yibin and Luzhou in Sichuan and Yongchuan in Chongqing, and was first created in 1841; sweet ya cai is produced in Yibin, Sichuan, formerly known as “Xufu ya cai”, was first created in 1921, and is now sold widely in Sichuan as well as in Beijing, Tianjin, Shanghai and other places. There is a legend about the origin of ya cai: during the Qianlong period of the Qing Dynasty, there was a husband and wife in Yibin city who were poor and lived on green vegetables all year round.