I am not too sure what is the exact translation for this kind of fragmented vegetable. It is origin from Fujian province. It used mustard as the main ingredient, sun dried the mustard and add salt. Then placed the dried mustard in the container and mixed well with the Fuzhou wine lees, so that it is flavoured. Fragmented mustard can keep for very long time, can use at any season. It can be steamed, stir fried, boiled or use other cooking methods, often served as a cooking sauce and soup. Fuzhou area, especially minqing province produced the high quality fragmented vegetables.
什么是糟菜？糟菜是
福建特产，主要以
芥菜为原料，将其晒干加盐、置于容器中用红糟（酒糟）揉制腌存，使之入味。 腌制后的糟菜保存时间长，一年四季可食，吃法多种，可有 蒸、炒、煮等烹饪方法，常作为烹饪与汤汁的佐料。福州一带，尤其是盛产优质红糟的闽清等县所产的糟菜最为有名。
Ingredients 材料:-
Thick Bee Hun(Half pack) 粉干/粗米粉 半包
Zao Cai 糟菜 1包（如图）
Chopped Garlic 蒜米 1小匙
100g Minced Meat 肉碎 100克
Prawn 虾子 100克
Tomato 番茄1粒
Half Bowl of Black Fungus 黑木耳 半碗
调味料：
White Vinegar, salt, cooking wine, pepper
白醋、盐、绍兴酒、胡椒粉
Methods 做法:-
1. 粉干/粗米粉用清水泡软，沥干。
2. 锅内热适量油，爆香蒜米，接着下肉碎及虾子炒香，倒入木耳及糟菜翻炒片刻。
3. 倒入3碗水, 番茄 煮滚后倒入沥干后的粉干。
4. 下调味料，煮滚后即可。
*** This Video below show 糟菜 is made***
http://www.youtube.com/watch?v=M-Q736xLb3o
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