The dish of "boiled water cabbage" evolved from the milky soup dish of Lu cuisine. Lu Cuisine is famous for its milky broth of bushels of cabbage. Pu Cai is the fresh fragrant bushes, which are in season and get old when they are out of date, so it evolved into Cream Soup Pak Choi or Golden Hook Pak Choi. Jinhou is also known as seaweed. In fact, Lu Cai also simmered clear soup, somehow, the name of open water cabbage let Szechuan Cai take away. In fact, it is not the Sichuan dish robbed the Lu Cuisine of the limelight, but this dish is the "Imperial Chef" known as the Sichuan celebrity Huang Jinglin in the Qing Dynasty Palace Imperial Cuisine created, and then by the Sichuan Cuisine chef Luo Guorong masters of the culinary skills back to Sichuan, become a spicy kingdom in the water hibiscus-like, elegant classic dishes popular in the public feasts by the public to the folk, by Sichuan and national.

This dish is the most famous of all Sichuan dishes, as it is not spicy, but it has become the most famous of all Sichuan dishes.

The focus of the cabbage is not on the cabbage, but on the "boiling water". The so-called "boiled water" is actually clear soup, which is made of high soup. Szechuan hanging soup with pork elbow, pork bones, fat chicken, ham, ham bone, all raw materials boiling water stewed rotten, the essence of the soup completely dissolved in the soup, and then chicken thighs and chicken breast for the chopped into a puree, the residue in the soup adsorption of clean, and then filtered with a fine wicker, only see the broth does not see the residue, so that the broth - that is, the "Kai Shui" is done! This kind of soup can not only be used to make boiled cabbage, but also can be used to make a variety of other kinds of soup. This kind of soup can not only do the open water cabbage, but also the production of other expensive dishes to enhance the freshness and flavor of the wonderful product.

While cabbage is a supporting role, it should not be sloppy. Take the best yellow sprout white, peel off the outside of the vegetable gang, only take the core of the vegetable. The color of the green gradually turned into a tender yellow, tender to no trace of vegetable tendons. Crisp and sweet, raw is already very beautiful. The young core cut into segments, scalded in boiling water and quickly fished out, poured with a good clear soup, the tender yellow core of the lazy lying in the clear as white water, but the taste of mellow and fresh broth, the soup of mellow, vegetables of the sweet, fine and moist Ganyup, delicious and limitless. It looks like a simple and simple cabbage, but it is a masterpiece of careful selection and skillful cooking.

To say that the Lu Cuisine is comparable to its dishes, because the Lu Cuisine is the birthplace of the soup class palace dishes, randomly find out a everyone, have to make the soup of the exclusive recipe, want to let the master and the apprentice than the craft, to be honest - down share.