In Northeastern China cuisine, suancai is made from Chinese cabbage and has a taste similar to sauerkraut. As part of the cuisine in Manchuria, it's used with dumplings and boiled, or stir fried. More frequently, suancai is used to make suancai and pork stew. As Chinese cabbage is too important to us, we need to store hundreds of jins of Chinese cabbage before winter arrives.
(Jin is a Chinese unit of measurement. One jin is 500 g.)
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Bocconi Campus, Milan
Architects : SANAA
Year : 2019
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