Cabbage in clear consommé 开水白菜

Tender cabbage is served in a carefully clarified, clear meat broth. This delicate banquet-style Sichuan dish is best sought at a restaurant that lists it in advance.

How it is made

Tender cabbage is served in a carefully clarified meat stock that looks almost like plain water. The stock requires separate preparation so it can remain clear while carrying concentrated flavor.

Flavour & texture

The cabbage is delicate and sweet, while the transparent liquid has a deep savory taste without a heavy texture.

Local roots & traditions

Boiling-water cabbage is associated with refined Sichuan banquet cooking. Its restrained appearance deliberately contrasts with the work in the broth, and it is not normally a vegetarian dish.

How to order Cabbage in clear consommé

Seek it on an advance menu and confirm the stock ingredients.

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Twice-cooked pork 回锅肉 →

Pork is first simmered, cooled enough to slice and returned to the wok with chili-bean paste and aromatics. Garlic shoots or leeks are common partners, though cuts and vegetables vary. The slices develop browned edges while retaining soft fat, with a savory fermented-bean aroma and gentle-to-strong heat.

Try a different local texture

Sichuan brined pickled vegetables 四川泡菜 →

Vegetables are prepared and held in seasoned brine until they develop the desired sourness and texture. Some are served after a short time for a fresher crunch, while others are fermented longer or reserved for cooking. Expect acidity, salt and a clean vegetable snap. Longer-held vegetables can be softer and more sour. Red oil on a serving plate is an added dressing, not the only way paocai is made.

Questions before you order

What name should I show when ordering?

Show 开水白菜 for Cabbage in clear consommé. Seek it on an advance menu and confirm the stock ingredients.