Why boiled cabbage is a national banquet dish?

Speaking of boiled cabbage, everyone should be familiar with it. Many people think it is as simple as scalding cabbage with boiling water. In fact, its production is not so simple and profound, and it is a very famous national banquet dish. Then the food culture in this issue will be analyzed for you.

Boiled cabbage is a traditional famous dish of Han nationality, which was originally created by Huang, a famous chef of Sichuan cuisine, in the imperial dining hall of Qing Palace. Later, Luo, the master of Sichuan cuisine, took his cooking skills out of Sichuan and became a delicious dish at the high-end banquet in Beijing Hotel. Boiled cabbage is called boiled water, which is actually a clever use of clear soup. The key is to hang soup. The soup should be thick and clear, as clear as boiling water. At first glance, it looks like a few cabbage hearts soaked in clear water, but you can't see a star of oil flowers, but it tastes delicious and refreshing in your mouth. After the thick dishes, a "boiled cabbage" was served on the table. In taste appreciation, it is in full swing and takes a sharp turn, which plays a connecting role.

This dish is characterized by fresh and elegant boiled cabbage, rich flavor, rich soup flavor, no oil or greasy: delicious, not light, light yellow in color, soft and slag-melting, unlike delicacies, but better than delicacies.

Boiled cabbage is called boiled water, which 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 and easy to get, this soup is hard to come by.

Boiled cabbage is named "boiled cabbage" because its soup is crystal clear and regarded as boiled 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 of fresh and elegant soup in Sichuan cuisine.

"Boiled cabbage", the soup is light and elegant, crystal clear; The color of the dish is light green, the shape is perfect, and it is clear and transparent at first glance; Elegant smell is fragrant; The vegetables are tender and turn into slag. Unusually fresh fragrance will really make people feel that it is not rare, but it is better than rare. After the thick dishes, a "boiled cabbage" was served on the table. In taste appreciation, it is in full swing and takes a sharp turn, which plays a connecting role. 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 with hens, ducks, ham, scallops and elbows hanging on it, which is delicious. Just because it hangs well and the soup is clear as water, it is called such an inconspicuous name. Not calling it "soup" is also the opposite. You can't judge a person by his appearance, and you can't judge a person by his words. In Sichuan cuisine, it used to be the first-class soup with delicious price and taste.

There are many legends about "boiled cabbage" in Sichuan Hotel. The most famous one was when Premier Zhou Enlai hosted a banquet for Japanese distinguished guests. Because the lady only saw a few cabbages floating in a clear water, she thought it must be tasteless and didn't want to move chopsticks. At the repeated invitation of Premier Zhou, the female guest managed to scoop some soup with a small spoon. Unexpectedly, when she tasted it, she was dumbfounded at once. When she wolfed it down, she did not forget to ask the Prime Minister: Why can boiled cabbage be so delicious?