Pickling (腌制 yānzhì) is fundamental to Chinese cuisine. Famous pickled foods include 腌菜 (pickled vegetables), 腌肉 (cured meat), 咸鸭蛋 (salted duck eggs), and 泡菜 (pickled cabbage). Every region has its own pickling traditions.
usage
腌 covers salting, brining, and marinating. For wet marinating (like a sauce marinade), 腌 and 泡 (pào, to soak) both work. 腌制 is the more formal compound form.
