榨(zha)菜(cai)(cai)(cai)是一種半干(gan)態非(fei)發酵性(xing)咸菜(cai)(cai)(cai),以莖(jing)用(yong)(yong)芥菜(cai)(cai)(cai)為原(yuan)料腌制而成,是中(zhong)國名特產品(pin)之一與法(fa)國酸黃瓜、德國甜酸甘藍并稱(cheng)(cheng)世界三大名腌菜(cai)(cai)(cai)。在1898年始見于中(zhong)國四川涪(fu)陵(ling)(今重慶市(shi)涪(fu)陵(ling)區),時(shi)稱(cheng)(cheng)“涪(fu)陵(ling)榨(zha)菜(cai)(cai)(cai)”。因加工時(shi)需(xu)用(yong)(yong)壓(ya)榨(zha)法(fa)榨(zha)出菜(cai)(cai)(cai)中(zhong)水分,故稱(cheng)(cheng)“榨(zha)菜(cai)(cai)(cai)”。