Chinese Cabbage and Dried Shrimp

Dabaicai Shao Xiami

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By Ellen Schrecker

Published 1976

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Flavor: Unique

There was a tradition of rustic elegance in Chinese haute cuisine. Gourmets, tired of the contrived artifice of most banquet dishes, would seek variety in the food of peasants, claiming that the honest, earthy flavor of cooked cabbage was more exquisite than that of the most expensive texture food. Of course, these simple peasant dishes were often more sophisticated than their cultivated admirers liked to admit.

According to Mrs. Chiang