This past weekend we took a trip to our nearest very large city (the largest city in the Americas, in fact), and that always involves replenishing my stock of international ingredients.
(I am studying Chinese, so theoretically it's also an educational endeavor. And I can read more every time, so I guess it's working)
A highlight is always trawling through the "expiring soon" discount bins in the Chinese markets, where I get things I'd not normally buy for really cheap.
This time I found a jar of pickled plum powder. While it's similar to umeboshi and is sour, it also has the mild spice flavors (anise and orange peel, maybe) of Chinese dried pickled plums. It's a smooth, fine powder and the humidity here is going to destroy it as soon as I open it, I'm sure.
What should I make with it?
I've looked online and seen some suggestions to try it over french fries, in tomato salad, and over sliced fresh fruit, tajin style.
There seems to be a Hawaiian equivalent that is used that way and in shaved ice, which sounds marvelous.
https://www.thrillist.com/eat/nation/what-is-li-hing-mui-plum-powder
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