Yi Bin Sui Mi Ya Cai - YiBin SuiMiYaCai - Dried Vegetable, 8.1oz (230g)

This is a required ingredient for dry fried green beans - one of our favorite chinese dishes. I got 9 two tablespoon servings from this approx. 8 oz. bag. I froze it in a silicone tray, one serving size each. It definitely gives your dish that authentic flavor. It looks like moist chopped up stems, which is exactly what it is. It comes with an outdate in english, mine is good over a year. But needs to be used up faster than that, once opened. The freezing seems to have worked well, those are frozen serving sizes in my photo. They are a bit delicate, so I recommend freezer storage in a glass container for long-term storage.

This product made a big difference in the taste of my Chinese stir-fry dishes. It has a deep "umami" flavor and adds that je ne sais quoi to sauces, soups and noodles dishes. I now use it to replace black bean sauce in many dishes, as it tastes so much better. Also nice: it's non-perishable and once opened, it lasts for a few months in the refrigerator, if you put in in a glass jar w/ a good tight lid. The price is a bit expensive, but I can't find this product anywhere else in my area.

So happy I found these fermented mustard greens. They give my Sichuan dishes that restaurant touch. Just wish it came in a jar or some sort of container to keep it in. I imagine authentic cooks use it much more often than I do and maybe quite a bit more.

I bought it for Dan Dan Noodles - an online recipe listed it. I'd never tried it before, and I absolutely love it. It's hard to describe the flavor - very umami, not sour, deep and complex. I've since used it in soups, ramen, salad dressing, etc. My 9 year old daugher adores it too. I took it out of the packet and put it in a small tupperware container and it seems to stay fine going on month two now. It sort of tastes a bit of delicious olive tappenade, very hard to describe, but I really like it. It is one of those secret ingredient things that adds complexity without being overwhelming. I'm glad I heard about it and tried it. I'll keep in the pantry from now on.

Honestly, i was making a dish that called for this ingredient so i spent the money... what a waste! The texture is like eating partially mulched grass (not that I've tried but it was the best imagery/analogy I could come up with). And, the most disappointing bit is that it had so little flavor that all it really added to the dish was the disgusting texture. I tried the recipe again but used veggies I pickled on my own and it turned out a thousand times better. So... if your recipe calls for this ingredient, spare yourself the cost and just look up a quick pickling recipe (many are so easy and fast I can't believe I didn't learn to do it sooner) - and as a bonus, you get to pick and choose your favorite veggies to add (instead of eating this mystery pickled veggie concoction). I really hope this helps those of you who are experimenting with new recipes with unfamiliar ingredients (like so many of us started doing while COVID had us cooped up).

Great for if you need that one ingredient to make your DanDan taste like those restaurants that try to give you forks and look at you like you walked into the wrong place. That beautiful flavor of the impossible-to-replicate pickled vegetables which eludes the common pantry. The rareness is worth the cost. I was a bit disappointed to find a big Chinese grocery store selling it at $1.55 compared to the $7.00 I'd been paying for the last couple of months online. But, if you only have access to small Asian grocery stores, the price is worth that final flavor in any Chinese recipe.

This came kinda beat up but I needed it so I couldn’t send it back. Inside this makes a huge difference in your recipe but I was really displeased with the packaging.

Just as I expected it to be.