Boiled cabbage, elegantly called Qianlong Cabbage. In the northeast it is called Big Meat Sauerkraut. In the south it is called Sour Wild.

Boiled cabbage, also known as boiled cabbage, is a dish that sounds so simple, but in reality it's a luxury that not many people can afford to enjoy. This dish is currently one of China's national banquet dishes, and its extremely light and smooth flavor has been praised both at home and abroad.

This dish has been around since the Qing Dynasty, when it was served to the royal family. The chef who created this dish is the famous Sichuan chef, Mr. Huang Jinglin. When Huang Jinglin was the chef, there were many people who disparaged Sichuan cuisine as being only spicy flavors and extremely vulgar and rustic.

In order to break this status quo, so he thought hard and tried a hundred times, and finally created this "open water cabbage", this dish by the Empress Dowager Cixi's favorite. Later, after Huang Jinglin left his post, he brought this dish back to Sichuan, Sichuan is widely circulated.