1 How much does a serving of boiled cabbage cost? The price of boiled cabbage will vary in different restaurants, because the method of boiling cabbage is complicated, time-consuming and requires a lot of materials, so many restaurants make it There is no such dish. The price of boiled cabbage in an ordinary restaurant is generally around 300-400 yuan. If it is a high-end hotel, the price can be as high as a thousand yuan. In Sichuan cuisine in the past, this was a top-notch soup that rivaled delicacies from both mountains and seas in price and taste. 2 Why is cabbage expensive? ?The secret and essence of "cabbage" is that the clear soup is like boiling water. In fact, boiling cabbage is not real boiled water, but processed chicken soup. The chicken soup is cooked with old hens, old ducks, ham hooves, ribs, scallops and other ingredients. Add cooking wine, onions, garlic and other condiments. Cook for at least 4 hours. Then chop the chicken breasts into minced meat, add the soup and stir into a paste. shape, and then pour it into the pot to absorb the foam on the soup and the impurities in the soup. After repeated adsorption two or three times, the originally turbid chicken soup in the pot will become as clear as boiling water, with a mellow aroma that is not greasy and extremely delicious. The cabbage should be the most tender. Only the tender heart of each cabbage should be used. Blanch the cabbage in hot water for a while, then quickly remove it and place it in a basin of cold water. The heart is warm. Then put the cabbage into a bowl, add fresh chicken soup, and the "boiling cabbage" is ready. This dish looks like a clear soup with less water and no oil star, but it smells delicious. It tastes fresh and tender, better than delicacies from mountains and seas. 3 It is said that the origin of boiled cabbage is handed down. When Huang Jinglin was a chef, many people derogated Sichuan cuisine as "spicy and vulgar". ? "Chinese cabbage" is the ultimate dish, bringing extreme complexity and simplicity into a state of transformation, sweeping away the resentment accumulated over centuries in Sichuan cuisine. Later, Huang Jinglin brought this recipe back to Sichuan and it became widely circulated. After 1954, Luo Guorong, a master of Sichuan cuisine, was transferred to Beijing to serve as the chef of the Beijing Hotel and was responsible for the state banquet. He brought the cooking technique of "boiled cabbage" back to Beijing and it became a delicacy in high places. ? - End the banquet at the Beijing restaurant.