Because boiled cabbage was originally created by Huang, a famous chef of Sichuan cuisine, during the imperial banquet in Qing Palace, it was later carried forward by Luo, a master of Sichuan cuisine, and became a fine product at the state banquet. Boiled cabbage is made from the heart of Chinese cabbage in the north, cooked with chicken and duck ribs, seasoned with clear soup with chicken and minced pork, and finally poured with some chicken oil. After the dish is cooked, it is fresh and elegant, rich in flavor and soup, but fragrant and refreshing, not oily or greasy.

Generally speaking, Sichuan cuisine is characterized by spicy and strong flavor. Even in appearance, it is often warm and dazzling, but the boiled cabbage, known as the "first Sichuan cuisine", is an anomaly. "Boiled cabbage" is not easy to make, and the key lies in hanging soup. The soup should be thick and clear, as clear as boiling water. At first glance, the finished dish looks like a few cabbage hearts soaked in water, but there is no oil flower, but when eaten in the mouth, it is fragrant and refreshing, and the soup is rich.