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腌菜(又名咸菜),古称[1](zū),主要用食盐腌制保存并调味的蔬菜,可以用来直接佐餐,或者作为烹调的原料(比如雪里蕻炒肉丝,担担面里的榨菜等)。在台湾主要原料是芥菜。

在沿海卤水较多地区相当普遍,作为凉菜的主料或佐料。

腌菜种类

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