1 How much is boiled cabbage? The price of boiled cabbage in different restaurants will be different, because the method of boiled cabbage is complicated, time-consuming and laborious, and requires a lot of materials, so many restaurants do not have this dish. The price of boiled cabbage in an ordinary restaurant is generally around 3-4 yuan, and it can be as high as 1, yuan if it is a high-end hotel. In the past Sichuan cuisine, this is a first-class soup comparable to delicacies in price and taste. Why is cabbage expensive? ? The mystery and essence of "Chinese cabbage" is that clear soup is like boiling water. In fact, boiled cabbage is not real boiled water, but processed chicken soup. The chicken soup is cooked with old hen, old duck, ham hoof, ribs, scallops, etc. Add cooking wine, onion, garlic and other condiments, and cook for at least 4 hours. Then chop the chicken breast into minced meat, add the soup, stir it into a paste, and then pour it into the pot to absorb the foam and impurities in the soup. After repeated adsorption for two or three times, the originally turbid chicken soup in the pot will become clear as boiling water, with mellow and not greasy aroma and incomparable delicacy. Cabbage should be the most tender. Only the tender heart of each cabbage should be used. Blanch the cabbage in hot water for a while, then take it out quickly and put it in a cold water basin. The heart is hot. Then put the cabbage in a bowl and add fresh chicken soup, and the "boiled cabbage" is ready. This dish looks like clear soup, with little water and no oil star, but it smells delicious. The entrance is fresh and tender, which is better than delicacies. It is said that the origin of boiled cabbage has been handed down. When Huang Jinglin was a chef, many people dismissed Sichuan cuisine as "spicy and vulgar". ? "Cabbage" is the best dish, which brings the extreme complexity and simplicity into the realm of transformation and sweeps away the grievances accumulated in Sichuan cuisine for a hundred years. Later, Huang Jinglin brought this recipe back to Sichuan and it was widely circulated. After 1954, Luo Guorong, a master of Sichuan cuisine, was transferred to Beijing as the head chef of Beijing Hotel, in charge of the state banquet. He brought back the cooking skills of "boiled cabbage" to Beijing and became a delicacy in the heights. ? -End the banquet at Beijing Restaurant.