Boiled cabbage is a famous Sichuan dish, which belongs to Sichuan cuisine. Steamed cabbage is a famous Sichuan dish. It was originally created by Huang, a famous Sichuan cuisine chef, in the royal restaurant of the Qing Dynasty, and later developed by Luo, a master of Sichuan cuisine, and became a fine product at state banquets.

Boiled cabbage is made from the heart of Chinese cabbage in the north, cooked with chicken and duck ribs, seasoned with clear soup with chicken and minced pork, and finally poured with some chicken oil. After the dish is cooked, it is fresh and elegant, with rich fragrance and rich soup flavor, but it is not oily or greasy and refreshing.

On September 20 18, Chinese cuisine was officially released, and "boiled cabbage" was rated as one of the top ten classic Sichuan dishes.