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What cuisine does boiled cabbage belong to?
Boiled cabbage belongs to Sichuan cuisine. As one of the eight major cuisines, Sichuan cuisine has always enjoyed a high reputation. So there are so many delicious dishes in Sichuan, why did An Zi say that a dish that can be boiled in water was rated as the "highest standard" of Sichuan cuisine? Listen to An Zi slowly.

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An Zi learned that it is said that during the period from 1966 to 1976, there was an article criticizing the leaders in Sichuan. The article was related to "boiled cabbage", and this dish was taken as the object of criticism, saying that boiled cabbage "can't eat chicken but eat duck", so it was difficult for ordinary people to eat chicken and duck, and they only ate some boiled chicken and duck juice. An Zi doesn't want to see too much about this matter, except that there is one thing, which is associated with the boiled cabbage mentioned in the article, indicating the uniqueness of boiled cabbage.

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So to understand a dish, first understand its history. It is said that boiled cabbage was created by the famous Sichuan cuisine chef Huang in the imperial dining hall of the Qing palace. This person is still very appreciated by Cixi. Sichuan cuisine has always been famous for its spicy taste. When Huang was a chef, many people belittled Sichuan cuisine as "only spicy but not vulgar". As a famous chef of Sichuan cuisine, he naturally wanted to wash away the grievances of Sichuan cuisine, so after thinking hard day and night, he finally created "boiled cabbage". Later, jing wong brought this recipe back to Sichuan, which has been widely circulated and has become a famous dish in Sichuan.

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Boiled cabbage is made from the heart of Chinese cabbage in the north. First, make soup and cook it with chicken and duck ribs. After three or four hours, remove its impurities, leaving only clear soup, then go to cabbage, tear off the film, remove Ye Jin, blanch the selected cabbage with boiling water, then blanch it to squeeze out the water, then put it in a soup basin, then gently pour in fresh chicken soup, and season it with clear soup of minced chicken and pork.

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This dish looks unpretentious, but it shows the skill of making soup. First of all, the soup should be cooked properly, so that the dish is half done. Chicken-based soup is generally made of old hens and ducks. In order to make the soup rich in flavor, you can add ingredients such as duck meat, scallops, ribs, cloud legs and hooves as ingredients, and remove impurities and grease from chickens and ducks several times in the soup cooking process.

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Boiled water was first created by Huang, and then developed by Luo, a master of Sichuan cuisine, and became a fine product at state banquets. After eating, Grandpa Xiaoping once commented that boiled cabbage is not as good as cabbage. September 18, 10, Chinese cuisine was officially released: "boiled cabbage" was rated as one of the top ten classic Chinese cuisines in Sichuan. From this perspective, it is no exaggeration to say that boiled cabbage is the highest standard of Sichuan cuisine!

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An Zi also likes boiled cabbage best, but although it is boiled cabbage, it is not as good as authentic boiled cabbage. Just blanch with boiling water, and then mix with pepper and garlic. An Zi feels delicious and can't be forgotten for a long time. If it is authentic boiled cabbage, it should be more delicious.