The most light Sichuan cuisine

# Walking in Tianfu Chengdu#"Boiled Chinese cabbage" is like a fresh stream of spicy and fragrant, and it has become a famous Sichuan dish at the state banquet.
This dish was originally created by Huang Jinglin, a famous chef of Sichuan cuisine, in the imperial dining room of the Qing Palace.
When Huang Jinglin was a cook, many people derogated Sichuan cuisine as "only spicy, vulgar and earthy". In order to break the rumor and prove it, he created the minimalist dish of "boiling water cabbage" through hundreds of attempts, which was unanimously praised by the royal family and swept away the grievances accumulated in Sichuan cuisine for centuries. Huang Jinglin brought this dish back to Sichuan after he returned home from his old age, and it was widely circulated.
But the so-called Avenue is simple, easy to understand and difficult to practice. This seemingly ordinary "boiled water" is the soup stewed with old hens, ham hooves, spareribs, scallops, chicken breast, pork and so on. The "boiled water" obtained through layer-by-layer filtration can be called "eggplant mackerel" in the soup.Simple and unadorned, but it shows excellent kungfu.Shanghai President’s Apartment