When many people first hear the four dishes of boiled cabbage, they will think that this dish is very simple. Actually, it is a very famous national banquet dish. The production process of boiled cabbage is not only tedious, but also very particular. Some high-grade ingredients such as old hen and old duck are selected to make soup, and then filtered several times to make clear soup.

The biggest characteristics of this dish are: fresh vegetables, soup, color and taste, and the color, smell and taste are absolutely beautiful. Boiling cabbage takes a long time, and some domestic chefs dare not try it easily. On September 20 18, Chinese cuisine was officially released, and "boiled cabbage" was rated as one of the top ten classic Sichuan dishes.

The history of dishes

It is said that boiled cabbage was created by Huang, a famous chef of Sichuan cuisine who was highly appreciated by Cixi, in the imperial dining hall of Qing Palace. When Huang was a chef, many people belittled Sichuan cuisine as "spicy and vulgar". In order to refute the rumor and prove it, he thought hard for a long time and tried many times, and finally created the best dish of "boiled cabbage" for the first time, returning complexity and minimalism to the realm and sweeping away the centuries-old grievances of Sichuan cuisine.

Later, jing wong brought this prescription back to Sichuan and it was widely circulated. From 65438 to 0954, Luo, the master of Sichuan cuisine, was transferred to Beijing as the head chef of Beijing Hotel, in charge of state banquets. He brought the cooking technique of "boiled cabbage" back to Beijing, thus becoming a delicious dish at the high-end banquet of Beijing Hotel.