Chinese cabbage in soup

As the saying goes,"cabbage is the most beautiful dish, and pork is the only aroma of all meats." The characteristics of cabbage are: it is not eye-catching, not greasy, has a simple and elegant color, and is often cooked compatible with other vegetables; only when it has nothing to compete with other vegetables, can it stand out from a large number of vegetables; it has no special taste, and is easy to taste fresh, and when cooked with meat, it will have the umami flavor of meat. Serve the cabbage in soup. This dish is the most noble of all cabbage recipes and was served at a state banquet. Cabbage is tasteless in itself, so it can blend many delicious flavors into one-just as humble people can often learn more knowledge-and the only thing that brings the nature of this cabbage to the extreme is cabbage in soup. The cabbage served in soup can reflect the skill of a diner because the cabbage is ordinary and depends entirely on the soup to match it, which not only highlights the light taste of the cabbage, but also reflects the rich and layered taste of the soup. The soup is clear and bright, and the taste is rich and delicate. It is based on blanched cabbage, which has a light taste and content.