There are many theories about the origin of Chinese cabbage. It is said that Emperor Qianlong ate this dish in a small restaurant when he was traveling incognito, and after eating it, he praised it greatly. There is also a saying that Emperor Qianlong visited Jiangnan incognito, and local officials concealed the disaster. Ji Xiaolan designed a potherb feast in order to make Emperor Qianlong pay attention to the disaster, in which the cabbage was greatly appreciated. The practice of dried Chinese cabbage is as follows:

Ingredients: appropriate amount of Chinese cabbage leaves, 2 tablespoons of sesame sauce, 6 tablespoons of aged vinegar, 2 grams of salt, 6 tablespoons of honey and half a spoonful of sugar.

1, wash Chinese cabbage, dry the water, and break it into blocks of appropriate size by hand.

2, sesame sauce 2 tablespoons into the bowl, and then use the same size spoon to weigh the old vinegar, the amount of vinegar is 3 times that of sesame sauce, that is, 6 tablespoons of old vinegar. Use vinegar to adjust the sesame sauce. Don't put all the vinegar at once, but add a small amount in several times. After each addition, stir well before adding the next one.

3. Add old vinegar and mix well, then add 2 grams of salt, half a spoonful of sugar and 6 spoonfuls of honey. The principle is to add a few spoonfuls of vinegar and a few spoonfuls of honey.

4. Mix well, and then put it in the refrigerator for 30 minutes.

5. After 30 minutes, pour the sesame sauce on the cabbage and mix well.