Boiled Chinese Cabbage in Soup

Brief Introduction

Boiled Chinese Cabbage in Soup, also known as "Kai Shui Bai Cai," is a classic dish from Chinese cuisine. It is renowned for its simplicity in appearance yet sophistication in taste and preparation. This dish embodies the essence of Chinese culinary art, emphasizing the natural flavors of ingredients and meticulous cooking techniques.
Boiled Chinese Cabbage in Soup

Cuisine

Chinese Cuisine, specifically from the Sichuan province, though its refined version is often associated with imperial cuisine.
Boiled Chinese Cabbage in Soup

Taste

It features a delicate, clean, and subtly sweet taste, with a rich and smooth broth that highlights the freshness of the cabbage. The dish is mild and not overly seasoned, allowing the natural flavors of the ingredients to shine.

Specialties

Elegant Presentation: The dish is visually appealing with its pristine white cabbage floating in a clear, golden broth.
Complex Preparation: Despite its simple appearance, the broth undergoes multiple stages of refinement, often including chicken, duck, ham, and other ingredients to create its rich flavor.
Premium Ingredients: Only the finest, innermost leaves of Chinese cabbage are used, ensuring a tender and delicate texture.

Ingredients

Chinese Cabbage: Specifically, the tender inner leaves.
Broth: Made from a combination of chicken, duck, ham bones, and sometimes other aromatic ingredients like ginger and green onions.
Seasonings: Salt, possibly a touch of white pepper for subtle seasoning.

Authentic Location

Boiled Chinese Cabbage in Soup can be enjoyed at many high-end Chinese restaurants worldwide, but for an authentic experience, one should visit Chengdu, the capital of Sichuan province in China, where this dish originated and is still highly revered.