Huang Rong used shark fin and cabbage to make a "cabbage shark fin soup".

Peng Yichen has long known that chefs like Huang Rong are best at cooking with such top-notch and rare ingredients, and cabbage is just a side dish for him.

He wanted to do the opposite and really make a top-notch dish that highlights the taste of cabbage.

"Today I want to make one of the most legendary dishes in Sichuan cuisine, boiling cabbage. Peng Yichen looked around at everyone present and smiled confidently.

Boiling water cabbage is a famous Sichuan dish, and its main ingredients are very simple, which is the cabbage sum and the boiled broth.

After the dish, it is fresh and elegant, the fragrance is strong and mellow, the soup is thick, not oily or greasy, but fragrant and refreshing. It was originally created by the famous chef of Sichuan cuisine Huang Jinglin when he was in the imperial dining room of the Qing Palace, and was later carried forward by the master of Sichuan cuisine Luo Guorong and became a fine product at the state banquet.

It is rumored that when Huang Jinglin first entered the imperial dining room of the Qing Palace, other chefs often derogated Sichuan cuisine as "only spicy and vulgar".

In order to refute these people's discrimination against Sichuan cuisine, he pondered for a long time and tried hundreds of times, and finally created the best dish of "boiling water cabbage" for the first time, returning the extreme complexity and minimalism to the realm, and sweeping away the world's prejudice against Sichuan cuisine that has been accumulated for a hundred years and is only spicy, and there is no other taste.

This dish represents the highest level of Sichuan cuisine, which seems to be simple, but in fact, it requires extremely high cooking skills.

Only a chef who is extremely sensitive to the taste of the ingredients and has a transcendent grasp of the heat can truly turn the rotten into the magical.

This seemingly simple dish is made into a delicacy that is rare in the world.

In the world, there are no more than 5 chefs who can make the real taste of this dish.

"The essence and mystery of boiling water cabbage is in this clear soup that looks like 'boiling water'. ”

Peng Yichen said as he put all kinds of ingredients into a large soup pot. "I now put the old hen, the old duck, the hooves from the Yunnan Xuanwei ham, the pork ribs, the dried scallops and other fresh goods into the boiling soup pot. ”

"Switch to low heat and keep it slightly boiling, and slowly boil until the soup comes out umami. Peng Yichen stared at the soup pot tightly, not daring to relax for a moment.

"Next, I beat the dried meat of the best wild pheasant, stir the minced meat into soy milk with the cooled fresh soup, and pour it into the boiling soup. ”

Peng Yichen said, took out a piece of chicken breast meat, used a special small hammer, quickly beat it into minced meat, and then put it into the boiling soup.

I saw that the minced chicken had just been put into the soup, and a strange scene appeared.

Impurities in the soup scrambled to adsorb onto the minced meat.

After a few minutes or so, Peng Yichen scooped up the meat full of impurities and discarded it. Repeat this 2-3 times until the soup is as clear as boiling water.

This first process is completed.

Next, it's the turn to process the cabbage hearts.

"Choose the best white cabbage, peel it and take out the most tender yellow cabbage heart. With freshly cooked broth, pour it over the top of the cabbage heart, let the cabbage heart heat up, and spread out into petals. ”

Peng Yichen said as he poured the clear soup on top of the cabbage heart, which was like a water lily, slowly unfolding into a delicate 'flower'.

Finally, he serves the rest of the broth in a bowl.

All the clear soup that has been poured with cabbage sum must be given up and can no longer be used.

Remove only the blooming cabbage sum and place it in a bowl of clear soup.

This legendary dish in Sichuan cuisine is only now truly complete.

"Boiling water cabbage, please taste the judges. ”

Although on the surface, this boiling cabbage dish is mediocre, in fact, the hard work and energy contained in it are incomparable to all the dishes Peng Yichen has made before.

Use the most ordinary ingredients to make the most wonderful food.

This requires not only cooking skills, but also a realm, an attitude towards life.

The three judges looked at the simple and light boiling cabbage in front of them, and they forgot to put down their chopsticks for a while.

This dish is very famous, but there are very few people who have really eaten the authentic taste, among them, only Hou Xiaotian, the heir of Fangshan, has eaten it once, and that is when he was fortunate enough to participate in the state banquet, he tasted it.

After a while, the three of them woke up, all solemnly cleaned their mouths, scooped out a little seriously, and slowly sent it to their mouths to taste.

When the three of them really put the cabbage and clear soup in their mouths.

I immediately found that the dishes I had eaten in the past, compared to this dish, were really just some bewitching sluts.

"The friendship of gentlemen is as light as water. The ancient Chinese often used clear water as a metaphor for the friendship between gentlemen. This boiling water cabbage is really like the spring in the mountains, and like the morning dew, the taste is delicate and long, and the aftertaste seems to be inexhaustible, and it has truly reached the realm of returning to the basics. Cai Lan, the judge of Xiangjiang, let out a long breath with his eyes closed.

He felt as if his taste buds had been assimilated by this dish, and there was no way to describe in words how delicious and refreshing the taste of this dish was.

"Sure enough, it's an authentic boiled cabbage, I thought back then, I tasted it once at a state banquet, and I couldn't eat this taste again, but I didn't expect that today, I was lucky enough to taste it here. The great fortune of life, the great fortune of life!" Hou Xiaotian kept savoring the taste in his mouth, as if he wanted to deepen this taste deep into his heart and never want to forget it.

Finally, Ruan Qingtian, a Chinese gourmet, slowly spoke, "Two, I think this boiled cabbage dish is the best dish I have ever eaten in the past three days. It's even the best dish I've ever had in my life. What do you think?"

The other two listened to him, and they all nodded, agreeing with him.

"Well, we can now announce the final results. Ruan Qingtian stood up and first said to Huang Rong: "Although Master Huang's 'cabbage shark fin soup' is very delicious, it is a rare boutique. But our main dish today is cabbage. In your dish, the flavor of shark fin occupies the main place. Cabbage, as a main dish, has become a supporting role in your dish. It has violated the original meaning of 'using the most ordinary ingredients to make top-notch cuisine'. ”

Then, he bowed to Peng Yichen again, "Chef Liao's cooking skills have gone far beyond the concept of cooking skills. A 'boiling water cabbage' is not only a delicacy, but also a kind of life attitude and spirit, which not only makes people taste the most authentic taste of cabbage, but also makes people understand the true meaning of life, so our three judges unanimously agreed. ”

At this point, the three judges all stood up and announced in unison: "We have always believed that the winner of this competition is: Man Han Lou." ”

When the guests heard that the final winner was Man Hanlou, they all stood up and applauded Peng Yichen.

Man Hanlou finally relied on Peng Yichen to restore the real 'boiling water cabbage' and defeated the arrogant and extraordinary group Huang Rong.

Since then, this Manchurian and Han all-dinner competition has slowly become a legend, which will always remain in the hearts of all Xiangjiang chefs.

Let countless chefs who later entered this industry take Peng Yichen and boiling water cabbage as their idols and lifelong goals.

…….