Is boiled cabbage a famous Sichuan dish?

Boiled cabbage is a famous Sichuan dish. It was originally created by the famous Sichuan cuisine chef Huang when he was in the imperial dining hall of the Qing Palace. Later, it was carried forward by Luo, a master of Sichuan cuisine, and became a boutique at the state banquet.

Boiled cabbage is made from the heart of Chinese cabbage in the north, cooked with chicken and duck ribs, seasoned with clear soup with chicken and minced pork, and finally poured with some chicken oil. After the dish is cooked, it is fresh and elegant, with rich fragrance and rich soup flavor, but it is not oily or greasy and refreshing.

September 20 18 18, Chinese cuisine was officially released, and "boiled cabbage" was rated as one of the top ten classic Chinese cuisines in Sichuan.

It is said that when Premier Zhou gave a banquet for foreign guests, he served a boiled cabbage. When the foreign guests saw this dish, they refused to taste it. Premier Zhou invited it several times, but foreign guests hardly tasted it. Who knows this dish tastes the best? They ate it.

In fact, the secret of cooking cabbage is "boiling water". This clear soup, which looks like boiled water, is made by putting old hen, old duck, ham, ribs and scallops into a soup pot, adding enough water, ginger and onion, boiling, removing floating foam, adding cooking wine, keeping it slightly boiling with low fire, and slowly cooking until the soup is delicious. It takes at least 4 hours to cook this clear soup. Boiled cabbage is tender and elegant, and the soup is rich and mellow, which is not like delicacies, but more delicious than delicacies.

The realm of this soup is really that in the long-term boiling, all kinds of flavors are blended together and finally presented as "boiled water". Seemingly dull, it is actually faint and tasteful, just like a distant mountain shrouded in mist, seemingly shallow and far away, but there are thousands of landscapes hidden inside. To the extreme, it is dull, and the taste of life is pure joy. This soup is quite Zen, which contains life and the great realm of life.

There is a realm called "boiled cabbage". It shows people with the simplest and ordinary face, but it has rich and heavy connotation. This pallor is not pallor, but the real alcohol taste after washing leads China. This lightness is not poverty and emptiness, but the simple wind after the end of prosperity.

I remember a writer whose writing was quite grandiose when he was young, as if afraid that others would not know his talent, he tried his best to write it vividly and painstakingly. I felt that at that time, he was like a newly-debuted knight-errant in the Wulin, and every sentence had a dazzling light, desperately trying to attract everyone's attention.