榨(zha)(zha)菜(cai)(cai)(cai)(cai)(cai)是一種半干態非發酵(jiao)性咸(xian)菜(cai)(cai)(cai)(cai)(cai),以莖(jing)用芥菜(cai)(cai)(cai)(cai)(cai)為原料腌(a)制而成(cheng),是中(zhong)國(guo)名(ming)特產品之一與法國(guo)酸黃瓜、德國(guo)甜酸甘(gan)藍并稱(cheng)世(shi)界三大名(ming)腌(a)菜(cai)(cai)(cai)(cai)(cai)。在1898年(nian)始(shi)見于中(zhong)國(guo)四川涪(fu)陵(ling)(ling)(今重慶(qing)市涪(fu)陵(ling)(ling)區),時稱(cheng)“涪(fu)陵(ling)(ling)榨(zha)(zha)菜(cai)(cai)(cai)(cai)(cai)”。因加工時需用壓榨(zha)(zha)法榨(zha)(zha)出菜(cai)(cai)(cai)(cai)(cai)中(zhong)水分,故稱(cheng)“榨(zha)(zha)菜(cai)(cai)(cai)(cai)(cai)”。