Boiled Cabbage in Supreme Broth
开水白菜 · Kāi Shuǐ Bái Cài
🌶
📍 Hard to find
Despite its humble name, Boiled Cabbage in Supreme Broth is one of the most labor-intensive dishes in Sichuan cuisine. The 'boiled water' is actually a crystal-clear broth made from chicken, pork, ham, and scallops, clarified multiple times until it's perfectly transparent. Tender napa cabbage hearts are steamed, then immersed in this golden broth. The dish is a masterclass in subtlety — no chili, no Sichuan pepper, just pure umami. It was famously served at state banquets.
📖 History
Created by master chef Luo Guorong in the early 20th century, this dish was designed to show that Sichuan cuisine is more than just spicy food. It became a national banquet dish and a symbol of culinary refinement.
🍽 Where to eat it:
High-end Sichuan restaurants like Yu Zhi Lan (玉芝兰) serve exceptional versions. It's rare at street-level eateries due to the labor involved.
High-end Sichuan restaurants like Yu Zhi Lan (玉芝兰) serve exceptional versions. It's rare at street-level eateries due to the labor involved.