Steamed Chinese Cabbage In Supreme Soup

The boiled water cabbage was created by Huang Jinglin, a famous Sichuan cuisine chef who was appreciated by Cixi, in the Qing Palace Imperial Dining Room.

When Huang Jinglin was working as a cook, many people detracted from the Sichuan cuisine "only spicy and vulgar". In order to break the rumors and prove the evidence, he thought hard for a long time and turned into a hundred attempts, and finally created the "Boiling Water Cabbage" dish Gourmet, bringing the complexity and simplicity to the environment, sweeping away the grievances of Sichuan cuisine that has accumulated for centuries. 

Later, Huang Jinglin gradually brought the recipe back to Sichuan, which was widely circulated.

In 1954, Luo Guorong, a Sichuan cuisine master, was transferred to Beijing and served as the chef of the Beijing restaurant, responsible for the national banquet. He brought the cooking technology of "Boiling Water Cabbage" back to Beijing, and thus became a delicacy at the high-end banquet of the Beijing Hotel.