榨(zha)菜(cai)(cai)是(shi)一種(zhong)半(ban)干態非發酵(jiao)性咸菜(cai)(cai),以莖用(yong)芥菜(cai)(cai)為(wei)原料腌(a)制(zhi)而成,是(shi)中(zhong)國(guo)名特產品(pin)之一與法國(guo)酸黃(huang)瓜、德(de)國(guo)甜(tian)酸甘藍并稱(cheng)(cheng)世(shi)界三(san)大名腌(a)菜(cai)(cai)。在1898年始(shi)見于(yu)中(zhong)國(guo)四川涪(fu)陵(今重慶(qing)市涪(fu)陵區),時稱(cheng)(cheng)“涪(fu)陵榨(zha)菜(cai)(cai)”。因加工時需(xu)用(yong)壓榨(zha)法榨(zha)出菜(cai)(cai)中(zhong)水分,故稱(cheng)(cheng)“榨(zha)菜(cai)(cai)”。