1. Stir-fried cabbage. Ingredients: 300g Cantonese cabbage, salt, sugar, and a spoonful of light soy sauce. Method: Heat the oil in the pot, add the cabbage and stir-fry, add light soy sauce, salt, sugar, stir-fry quickly over high heat for 2-3 minutes and then take it out of the pot.

2. Salted cabbage. Ingredients: 500 grams of cabbage sum. Ingredients: 1 tablespoon oil, 1 tablespoon salt, 1 large piece of ginger. Method: Wash the cabbage and soak it in water for half an hour. Cut the ginger into shreds. Heat the oil in a pan, sauté the shredded ginger until fragrant, add salt and stir-fry for a few times. Pour in an appropriate amount of water to cover the cabbage. Bring to a boil over high heat and add the cabbage. Cover the pot, cook over high heat until the water boils, uncover the pot, and continue to cook for 5 minutes. Plate the cabbage sum together with part of the cooking water.

3. Braised cabbage heart with mushrooms. Ingredients: half a pound of cabbage sum, 3 taels of shiitake mushrooms, 4 chives, 1 piece of ginger, appropriate amount of salt, half a coffee spoon of sugar, appropriate amount of starch. Method: Wash the mushrooms and tear them into small pieces, cut the chives into sections, and mince the ginger. Put the oil on the fire until it is 80% hot, add the cabbage and stir-fry briefly, then put it on a plate and set aside. Wash the pot and put it on the fire. Heat the oil until it is 80% hot. Add the green onions and minced ginger and stir-fry until fragrant. Add the mushrooms and stir-fry for about a minute. Add the cabbage, add three tablespoons of water, add an appropriate amount of salt and sugar, simmer over medium-low heat for about five minutes, thicken with starch, add chicken essence, and mix well.