Boiled cabbage is a famous Sichuan dish, which was initiated by Huang, a famous chef of Sichuan cuisine in Qing Dynasty. Later, he was taken to Beijing Hotel by disciple Luo, and was successfully put on the table of a senior banquet. The "boiled water" for cooking Chinese cabbage is not real boiled water, but chicken soup carefully cooked through many complicated processes. Boil until the soup is rich in flavor and clear in color, and then select the tender heart of cabbage for cooking. It looks ordinary at first glance, but it is fresh and refreshing in your mouth and very delicious.

Chinese food:

The floorboard of all kinds of dishes of various regions and nationalities in China. It has the characteristics of long history, exquisite craftsmanship, rich categories, numerous schools and unique style. It is the crystallization of thousands of years' development of China cuisine and enjoys a high reputation in the world. China cooking is an important part of China culture. Also known as China food culture. One of the three major cuisines in the world (Chinese cuisine, French cuisine and Turkish cuisine) has a far-reaching influence on East Asia. The menu comes from dishes of various regions and nationalities in China.