Basically, everyone has eaten cabbage, who would have thought that this bland vegetable was related to the state banquet, but this cabbage is indeed a famous dish at the state banquet, "boiled cabbage", which comes from Sichuan cuisine with eight famous cuisines, and Sichuan cuisine is famous for its spicy taste, but this boiled cabbage is just a different kind of Sichuan cuisine. It is understood that Premier Zhou invited Japanese guests from afar to strongly recommend this boiled cabbage. After eating it, the guests were surprised to ask why this boiled cabbage was so delicious and better than the best food.

Why can a plain dish like boiled cabbage be selected for such a tall banquet as the state banquet? The chef who created boiled cabbage is Sichuan cuisine chef Huang Jinglin. Huang Jinglin (1873- 194 1), also known as Huang Xun, was originally from Jiangxi province and was born in a famous family in Sichuan in the 12th year of Qing Tongzhi. Thanks to the appreciation of Empress Dowager Cixi, she was honored as the "Imperial Chef" and was praised as "one of the wonders of our time". It was Luo Guorong, the master of Sichuan cuisine, who introduced this boiled cabbage to the state banquet. 1954 Luo Guorong took charge of Beijing Hotel, which locked an important seat for boiled cabbage in the state banquet.

And what magic does this boiled cabbage have? The core lies in the soup head of cabbage, which is boiled water. In fact, it is a soup made of many materials, including hen, duck, pork ribs, scallops, ham, ginseng and so on. When the cabbage is boiled in the pot for a long time, it is better to absorb the essence of all the materials, and the entrance is smooth and thick. Boiled cabbage has been on the state banquet table for decades, and this seemingly unremarkable dish is better than delicacies.