There are many legends about the "boiled cabbage" dish in Sichuan Restaurant. The most famous one is when Premier Zhou Enlai hosted a banquet for Japanese dignitaries. I thought the cabbage must be bland and tasteless, so I was reluctant to use my chopsticks. After Premier Zhou's repeated invitations, the female guest reluctantly scooped some soup with a small spoon. Unexpectedly, she was immediately stunned when she tasted it. While devouring it, she did not forget to ask the Prime Minister: Why can cabbage boiled in white water be so delicious?

Boiled cabbage is a famous traditional Sichuan dish. It was originally created by the famous Sichuan chef Huang Jinglin when he was in the imperial dining room of the Qing Palace. Later, Huang Jinglin brought this cooking method back to Sichuan and it became widely spread. More than 30 years ago, Luo Guorong, a master of Sichuan cuisine, was transferred to the Beijing Hotel to take charge of the kitchen. He also brought the cooking technique of "boiled cabbage" back to Beijing, and it became a delicacy at the high-end banquets of Beijing Hotel. "Boiling cabbage" is not easy to cook, and the key lies in the soup. , the soup should be strong and clear, as clear as boiling water. At first glance, the finished dish looks like a few cabbage hearts soaked in clear water, with no trace of oily flowers, but when eaten in the mouth, it is fragrant and refreshing.

Don't think that "boiled water" means "plain boiled water". The "boiled water" here is the highest-end soup, made with hens, ducks, ham, scallops, elbows and other ingredients. It is delicious. Incomparable. Just because it hangs well and the soup is as clear as water, it is called such an inconspicuous name. Not calling it "cabbage for soup" would be contrary to its intended meaning. People should not be judged by their appearance, and dishes should not be understood by their words. In the past, in Sichuan cuisine, this was the first-class soup dish that rivaled the price and taste of delicacies from the mountains and seas.