The state banquet can be said to be the best match in the banquet world. Whether it is from the dishes, or the selection of materials, or the production method, it has been checked layer by layer, carefully selected, and has both "mouth blessing" and "eye blessing".
Squirrel mandarin fish, lion's head, kung pao chicken, Vince tofu, Buddha jumping off the wall, suckling pigeon, Dongpo meat, white cut chicken, Peking duck, boiling water cabbage, these 10 dishes can be called the 10 classics in the national banquet.
However, the "boiling water cabbage" has always been controversial. In fact, this controversy mainly stems from the lack of understanding of this dish, only listening to its name, not understanding its meaning.
"Boiling water" and "cabbage" are indeed very common ingredients, very cheap. However, "boiling water cabbage" is not as simple as boiling cabbage in boiling water according to the literal meaning, because the bowl of "boiling water" that cooks cabbage is very exquisite.
Just like the eggplant dish in "Dream of the Red Chamber", it is eaten with eggplant, but the taste is not the same as that of eggplant. In the same way, "boiled water cabbage" seems to be boiled cabbage with "boiling water", the soup is scarce, there is no oil star, but the soup is delicious, the aroma is fragrant, and it is unforgettable. It can be said that the "boiling water" of "boiling water cabbage" constitutes the soul of this dish.
So, what is so special about this bowl of "boiling water"?
It is actually an old soup made by mixing ingredients such as old hen, old hen duck, ham, ribs, dried scallops and so on, and simmering for more than 4 hours. How can such a soup not be delicious? How can you not smell the smell?
But as for why the soup is like boiled water, it is because after simmering for 4 hours, the chef repeatedly added chopped chicken breast to the old soup two or three times, adsorbing the impurities in the soup.
After simmering the soup completely, while it is boiling, pour the cabbage thoroughly along the top of the cabbage and blanch it. Then pour out the broth of the hot cabbage, pour the soup back in, and the dish is complete.
However, in order to make this dish truly reach the realm of "not a delicacy like a delicacy", the "cabbage" in the "boiling water cabbage" is also carefully selected.
First of all, cabbage needs to use northern cabbage. Secondly, the cabbage to be selected needs to be in a state that will not be ripe. Finally, not every part of the cabbage can be used to make this dish, only the yellowed tender parts of it can be used in this dish.
But despite this, we can still use "cabbage one dollar, boiling water two thousand" to describe this dish. This is a bit like "knife fish sauce noodles", a very ordinary bowl of light noodles, but it is very delicious, and a bowl of "soup" has made the soul of this "knife fish sauce noodles".
"Boiling water cabbage" as one of the top ten classic dishes in Sichuan cuisine, it will be extremely complex craftsmanship in the minimalist shape, exquisite taste and fresh. In the past, our impression of Sichuan cuisine as spicy, heavy flavor and large oil can be said to be very representative.
Therefore, it is not unreasonable that the dish of "boiling water cabbage" can be put on the state banquet. Its cultural background, delicious taste, and complex craftsmanship fully meet the requirements of the dishes at the state banquet.
At the same time, the inner essence embodied in the "boiling water cabbage" is also the spirit of our Chinese. Natural carving, deceptively simple, but deeply rooted. And fresh and elegant, there is a taste but not ostentatious. A simple cabbage, but with the style of a big country.
The real "boiling water cabbage" dish is not something that each of us can touch and taste. The production process of this bowl of "boiling water" is too complicated, it can be said that "soup baby cabbage is often available, but boiled water cabbage is not common." ”
It can be seen that "boiling water cabbage" has naturally become a symbol of status and status, and it is also natural to be on the table of the state banquet. There is absolutely no objection to this.
Now, do you still think that the dish "boiling water cabbage" is cheap? Do you still have any objections to its state banquet? I really hope you can tell your thoughts to Lao Yu, and we will discuss it together.