Details
Young ginger, picked while still tender and pink-tipped, pickled in sweetened vinegar the way Hong Kong has done it since Mee Chun opened in 1917. The slices are crisp and juicy with a gentle warmth rather than a fiery bite, and a sweet-sour tang that cuts through rich food. Serve it alongside century egg (the classic pei dan pairing), with roast meats, congee or fried rice, slice it into a stir-fry of beef or chicken with pineapple, or eat it straight from the jar as a palate cleanser. Jarred in Hong Kong with just ginger, vinegar, sugar and salt. Tap the lid gently to loosen it, and refrigerate after opening.
