Tianjin Preserved vegetable is a type of preserved cabbage from the Tianjin region in China. The vegetable used in this Chang Cheng variety is Brassica Oleraccea, which is also called Tianjin cabbage. Colloquially, this dish is called ?tung tsai?, and also referred as ?winter vegetable?. The cabbage is shredded first, then mixed with garlic and salt, and packed traditionally into Chinese stoneware jars to make this product. This dry, salty condiment works well in liquid dishes like a congee, map dofu or a pork-based broth.