In the dazzling galaxy of Chinese cuisine, boiling water cabbage is like a low-key and dazzling star, attracting the attention of countless diners with its clear soup and watery appearance and hidden deliciousness. This dish is not only unique in taste, but also contains a deep history and a touching story.
The origin of boiling cabbage is related to Huang Jinglin, a famous chef in the Qing Dynasty. Legend has it that when Huang Jinglin was serving in the imperial dining room of the Qing Palace, he created this boiling cabbage. At that time, in order to show his cooking skills, he selected hens, ducks, hams, pork ribs, scallops and other toppings to make a clear soup. This soup is as clear as water and fragrant. When Huang Jinglin brought this clear soup to the Empress Dowager Cixi to taste, the Empress Dowager was very appreciative of it at first taste and asked for the name of the dish. Huang Jinglin had an idea and replied, "Boiling water cabbage." Since then, boiling cabbage has become a treasure in the imperial diet of the Qing Palace.
The beauty of boiling cabbage lies in the purity of its clear soup and the freshness of cabbage. To make this dish, you need to use tender choy sum, which has been carefully cooked to maintain its natural green color and sweetness. The preparation of clear soup is even more exquisite, requiring the selection of high-quality ingredients, after a long time of boiling, so that the soup becomes clear and transparent, and the fragrance is overflowing. When the tender choy sum is immersed in this soup as clear as boiling water, it is like a green leaf against a brilliant jewel, which makes people shine.
To taste boiling cabbage, you first need to gently pick up a piece of cabbage, dip it in a little soup, and put it in your mouth. In an instant, the delicious taste spreads in the mouth, making you intoxicated. The freshness of the cabbage and the flavor of the soup blend together to create an indescribable deliciousness. And over time, the cabbage gradually tastes under the soak of the soup, and you can taste a different flavor in each bite.
In addition to its delicious taste, boiled water cabbage also contains a profound cultural connotation. It shows the beauty of simplicity and lightness in Chinese food culture in the form of clear soup and low water. In this materialistic society, people often pursue a variety of complex tastes and gorgeous appearances, but boiling cabbage reminds us to return to nature and return to the true nature with its simple but not simple deliciousness.
Nowadays, boiled cabbage has become one of the representatives of Chinese cuisine and has been loved by more and more people. Whenever I taste this delicacy, I always think of that ancient and beautiful story, and think of the famous chef Huang Jinglin who created this delicacy. Boiling cabbage is not only a dish, but also a carrier of emotional sustenance and memories. Let's savor the culture and stories while savoring the food.