Boiled cabbage, a traditional dish of the Han nationality, was originally created by Huang Jinglin, a famous chef of Sichuan cuisine, when he was in the imperial dining room of the Qing Palace. Later, Luo Guorong, a master of Sichuan cuisine, brought his cooking skills out of Sichuan, thus becoming a delicious dish at high-end banquets in Beijing Hotel. Boiled cabbage is called boiled water, but it is actually a clever use of clear soup. The key is to hang the soup. The soup should be thick and clear, and it is as clear as boiled water. At first glance, it looks like clear water soaking several cabbage hearts, but you can't see a star of oil flowers, but it is fragrant and refreshing when eaten in your mouth. After the strong-flavored dishes, a "boiled cabbage" came to the table. In the taste appreciation, it was in full swing, turned sharply, and played a role in connecting.
Characteristics of the dish Boiled cabbage is fresh and elegant, with strong fragrance, strong soup flavor, no oil or greasy: fresh taste, not light or thin, light yellow color, soft and slag, which is not like delicacies, but better than delicacies.
Boiled cabbage is called boiled water, but it is actually a clever use of clear soup. Boiled cabbage is actually a high-grade clear soup dish. In this dish, although cabbage is carefully selected, it is easy to get, but this soup is hard to come by.
Boiled cabbage is named "boiled cabbage" because the soup is crystal clear and regards it as boiling water.
"Boiled cabbage" is salty and delicious. Its characteristic is that the word "fresh" is highlighted in the whole process from material selection to cooking. Fresh vegetables, soup, color and taste. It is an excellent work in the fresh and elegant soup dishes in Sichuan cuisine.
"boiled cabbage", the soup is light and elegant, and it is crystal clear; The color of the dish is light green, the shape is perfect, and it is clear and clear when you see it; The smell of elegance is fragrant; The food is tender and turns into slag. Abnormal fresh fragrance will really make people feel that it is not like a rare dish, but better than a rare dish. After the strong-flavored dishes, a "boiled cabbage" came to the table. In the taste appreciation, it was in full swing, turned sharply, and played a role in connecting. Mostly used for high and medium-grade banquets.
Don't think that "boiled water" is "boiled water". The "boiled water" here is the top-grade soup, which is hung with hens, ducks, ham, scallops and elbows, and it is delicious. Just because it is hung well and the soup is clear as water, it is called such a humble name. Not calling it "soup cabbage" is also the opposite of what it means. People can't judge by their appearance, and dishes can't be judged by their words. In the past, in Sichuan cuisine, it was the first-class soup with delicacies in price and taste.
Related allusions There are many legends about Sichuan Hotel's "boiled cabbage". The most famous one is that when Premier Zhou Enlai hosted a banquet for Japanese VIPs, because the woman saw only a piece of clear water with several cabbages floating in it, she thought it was definitely tasteless and was reluctant to move chopsticks. Under the repeated invitation of Premier Zhou, the female guest managed to scoop up some soup with a small spoon. Unexpectedly, she was immediately dumbfounded when she tasted it. When she wolfed it down, she did not forget to ask the Prime Minister: Why can boiled cabbage be so delicious?