Episode 6

Chef reveals: Boiled cabbage was originally created by famous Sichuan chef Huang Jinglin when he was working in the imperial kitchen of the Qing Palace. Later, Sichuan cuisine master Luo Guorong brought his cooking techniques back to Sichuan. Boiled cabbage is called boiling water, but it is actually a skillful use of clear soup. The key lies in the soup. The soup should be strong and clear, as clear as boiling water. At first glance, the finished dish looks like a few cabbage hearts soaked in clear water, without a single drop of oil. But when you eat it in your mouth, it is fragrant and refreshing. Boiled cabbage is actually a high-end clear soup dish.

Related plot: President Jin suddenly came to Furong Hall and ordered only a legendary non-spicy Sichuan dish - boiled cabbage. The chefs who had never heard of this dish were all panicked. As a last resort, Pu Shanji could only ask Lin Fei for help. At this time, Lin Fei was "reviewing" his soon-to-be brother-in-law Pu Jinhui outside. After learning the news, he asked the chef to prepare the ingredients and asked Shan Ji not to panic. After Lin Fei rushed back from the outside, he cooked this legendary dish smoothly, which surprised and delighted President Jin, and saved Furong Hall once again.