Not the same.

Bean sprouts are a refreshing vegetable made from soaked beans.

Mei Cai is pickled pickles.

1. Umeboshi is a Hakka local dish that is well-known at home and abroad. In late autumn and early winter, the mustard greens in the vegetable garden are mossed. They are as thick as a thumb and have flower buds on the top. They are shaped like autumn grapes, crisp, tender and sweet.

2. At this time, the village woman took off the cabbage heart (about 5 inches long) and hung it to dry for a few days. When the leaves become soft, put them in a basin, sprinkle with salt, and rub them with your hands. When some juice oozes out, put them in a pottery jar, put them in a layer and sprinkle them with a layer of salt. When the leaves are full, use mustard leaves or bamboo shoot shells to wrap them The mouth of the urn is sealed tightly. After half a month and twenty days, take it out and dry it in the sun, and it will become a golden-colored, salty, sour and sweet pickled vegetable with a special fragrance.

3. Bean sprouts, often referred to as bean sprouts, short for bean sprouts, see bean sprouts, bean sprouts. But it also often refers to a side dish in Sichuan cuisine. Toon seedlings, chicory seedlings, radish seedlings, and pea seedlings are the most practical and widely accepted in China, and have a mature market. The market is stable. Bean sprouts are very famous in Sichuan. It is known as the four major pickled vegetables in Sichuan along with "Fuling pickled mustard", "Nanchong winter vegetables" and "Neijiang kohlrabi" (a kind of pickled kohlrabi).

4. It is also rich in nutrients, trace elements, vitamin B1 and vitamin B2. Bean sprouts look very inconspicuous, but they taste very good, crispy and fragrant, and are good for porridge. Some manufacturers chop them into the size of rice grains and package them in bags, which are called "broken rice sprouts". Because they are cheap, Great for home cooking.