Boiled Baby Cabbage
Pork, Duck & Chicken Broth / Baby Cabbage

With the reputation of 'State Banquet Soup' and praised as the 'clear stream of Sichuan cuisine', this dish requires meticulous effort and time. The boiled baby cabbage is prepared using duck mince, pork mince, and chicken mince to 'sweep the soup', infusing the freshness of duck meat, the richness of pork, and the aroma of chicken mince and beaten egg whites into the broth. It is simmered for several hours until the broth becomes a light and clear tea color, presenting a clear yet rich flavor. It is then garnished with lotus-shaped baby cabbage hearts and topped with Xinhua ham shreds, creating a delicate and elegant aroma complemented by a rich and savory taste.