[6] It is widely used as side dishes, appetizers, and condiments because of its crisp texture, special fragrance, and health benefits originating from its lactic acid fermentation.

[7][8] Sichuan pao cai is produced both domestically in locals' daily life and commercially in industry, and it is popular throughout China.

The custom remains in some parts of Sichuan to this day, demonstrating the importance of pao cai in people's lives since ancient times.

[13]The Sichuan pao cai is commonly made from fresh or salted vegetables like radish, carrot, and cowpea with anaerobic fermentation under ambient temperature based on the microbes present on the raw materials.

[8] The raw materials are immersed in brine (a 6–8% salt concentration) seasoned by dressings like ginger, chili, Sichuan pepper, and garlic.

[7] The aged Sichuan pao cai brine can provide great amounts of lactic acid bacteria, which helps it to grow rapidly and become the dominant microorganisms.

[16] Sichuan pao cai has abundant fibers, vitamins, minerals, and small amounts of carbohydrates, which can help to achieve the balance of dietary nutrition.

However a misunderstanding over the translation of "pao cai" in Chinese media in 2020, has led to tensions between China and South Korea over the origins of kimchi, and is one of the soft power conflicts between the two countries.

[25] On November 24, 2020, a global regulator issued an international standard for the pao cai industry which was developed under Chinese leadership and led by the Meishan Municipal Bureau of Market Supervision in Sichuan Province.