AFTER LAST WEEK'S CABBAGE SALAD WAS PUSHED, A KNOWLEDGEABLE STUDENT WROTE TO ME AT NIGHT, SAYING THAT CHINESE CAN ALSO USE CABBAGE TO MAKE A BLEND CALLED "DRY CABBAGE." THIS DISH IS BASED ON THE FACT THAT, DURING A ONE-YEAR MINI-SERVICE TOUR, THE EMPEROR PRAISED IT AS THE WORLD'S BEST CABBAGE, AND WAS TAKEN TO BE THE "DRY CABBAGE" BY HIS SUCCESSOR. THAT DAY, I DID IT WITH THE STUDENT'S RECIPE. IT WAS SWEET. I WAS LISTENING TO HISTORY STORIES AND EATING DRY CABBAGE. IT IS NOT SURPRISING THAT THIS SUPER-CHEAP CABBAGE IN CHINA CAN TRANSFORM ITSELF INTO A VERY HIGH VALUE, EVEN AN INDISPENSABLE POSITION IN EVERY HOUSEHOLD, THROUGH ITS OWN HIGH-ENERGY NUTRITION AND GOOD FOOD. THIS WEEK, I'M STILL PLAYING THE LEAD WITH CABBAGE, BUT I'M GOING TO HAVE TO MAKE A MORE SOPHISTICATED HOT DISH, "BUCKS OF CABBAGE", WHICH NOT ONLY TASTES BEAUTIFUL, BUT ALSO THE BEAUTY OF THE GREEN LEAF LINER AS A WHOLE. MEAT IS FINE-TUNED, RICH IN CARROTS, VITAMIN B1, VITAMIN B2, NICKRIC ACID, VITAMIN C, CRUDE FIBRES, PROTEINS, ETC., AND IS NOT OVER-HEAVY, SUITABLE FOR DIET AND FOR DEVELOPING CHILDREN。
