Tianjin preserved vegetable (Chinese:天津冬菜;pinyin:Tiānjīn dōngcài;lit. 'Tianjin winter vegetable'; also calledtung tsai[1] (Chinese:冬菜),Tientsin preserved vegetable orTianjin preserved cabbage) is a type ofpicklednapa cabbage originating inBeijing andTianjin region ofChina. It consists of finely chopped "arrow-shaft" cabbage (箭杆菜 jiàngān-cài; a variety with an elongated stalk) and salt.Garlic is also generally added in the pickling process, although it is omitted in versions prepared for consumption by members of certainChinese Buddhist sects, who practice strictBuddhist vegetarianism and do not consume garlic or other spicy foods.^{[2][3][4][5][6][7]} This pickled vegetable is used to flavorsoups,stir-fries or stewed dishes.

Tianjin preserved vegetable is commercially available inearthenware crocks or clear plastic packages.^{[citation needed]}

• Chinese pickles – Vegetables or fruits that have been fermented by pickling with salt and brine
• List of cabbage dishes

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