Bangcai is mostly produced in Chengdu, Mianyang, Ya'an, Zigong, Leshan, Neijiang, Yibin, and Luzhou. The stems have fine flesh and are fragrant and crispy. This dish is both delicious and refreshing, and can be eaten in a variety of ways.

1. It can be fried and eaten. Peel the cabbage and cut it into hob pieces. Put a little oil in the pot. After the oil is hot, pour in the cabbage and a little water. Cover the pot and lower the heat. Simmer for 3 or 5 minutes, add a little salt and the taste will be quite pleasant.

2. It can be eaten cold. Peel it and cut it into thin strips. Add a little salt, vinegar, soy sauce, Sichuan red oil, sugar, sesame oil and MSG and mix well. It is crispy, sweet and ready to eat. Fragrant and appetizing.

3. Cooking soup with cabbage is the most original way to eat it. The method is as follows:

(1) Take three cabbage and peel off the skin. Cut into hob pieces.

(2) Pour water into the pot, boil it, and add the cabbage.

(3) After boiling, add a lump of lard and continue to cook over high heat for 5 minutes. The cabbage should be soft and hard in texture. Do not add salt. Turn off the heat and scoop it into a bowl.

(4) Dip the dish into the dish, add one spoonful of light soy sauce, one spoonful of oil and sea pepper, half a spoonful of salt, a little bit of MSG, then pour an appropriate amount of the soup used to cook the cabbage, and stir well.

(5) The stick vegetables are fragrant and the soup is slightly sweet. It is very refreshing when dipped in water.