One of the most famous dishes with cabbage is open water cabbage.

Open water cabbage is one of the traditional Sichuan dishes, famous for its clear soup and fresh flavor. The dish looks simple but is actually tedious to make, requiring the use of tender cabbage hearts, boiled in chicken, duck, pork ribs and other broths, then clarified many times to make the soup as clear as water, and finally poured on the cabbage, which is tasty, light and refreshing.

Kaishui Cabbage is famous partly because of its unique production process and taste, but also because of its profound meaning. This dish symbolizes the innocence of the soup and the cleanliness of the cabbage, implying that people should be clean and clean, so it is loved by people.

On September 10, 2018, it was named "Chinese cuisine" Sichuan top ten classic dishes.

Cabbage selection method

First, we can observe the appearance of cabbage. Fresh cabbage leaves should be green or dark green with no yellow or brown spots. The surface of the leaves should be smooth with no signs of breakage or decay. In addition, the leaves of the cabbage should be tightly wrapped together with no signs of looseness or detachment.

Secondly, we can gently squeeze the cabbage with our hands. Fresh cabbage should feel firm and elastic. If the cabbage feels limp or has moisture oozing out of it, then it may not be fresh anymore.

Finally, we can smell the cabbage. Fresh cabbage should have a fresh, crisp odor. If the cabbage gives off an unpleasant odor, then it may have gone bad.