When was the famous Sichuan dish, Kaisui Cabbage, created?

Kaishui Cabbage (English name: Steamed Chinese Cabbage in Supreme Soup) is a famous Sichuan dish, originally created by the famous Sichuan chef Huang Jinglin in the Qing Dynasty imperial kitchen, and later carried forward by the Sichuan master Luo Guorong to become a fine product at the state banquet.

Kaishui Cabbage is made from the heart of cabbage in the north, boiled with chicken, duck and pork ribs, and seasoned with a clear broth of chicken and pork, with some chicken oil drizzled into the broth when pouring the soup at the end. When the dish is ready, it is fresh and light, with a strong flavor and thick soup, not oily and not greasy, but fragrant and refreshing.

September 10, 2018, "Chinese cuisine" was officially released, "open water cabbage" was named "Chinese cuisine" Sichuan top ten classic dishes.

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