What is the origin of dried cabbage?

There are many theories about the origin of Chinese cabbage. It is said that Emperor Qianlong ate this dish in a small restaurant when he visited incognito, and praised it after eating it. There is also a saying that Emperor Qianlong toured Jiangnan incognito, and local officials concealed the disaster. In order to attract the attention of Emperor Qianlong to this disaster, Ji Xiaolan designed a potherb feast, in which the cabbage was greatly appreciated. Dried Chinese cabbage is made as follows:

Ingredients: appropriate amount of Chinese cabbage leaves, 2 tablespoons of sesame paste, 6 tablespoons of aged vinegar, 2 grams of salt, 6 tablespoons of honey and half a spoonful of sugar.

1. Wash the Chinese cabbage, dry the water and break it into pieces with your hands.

2. Put 2 tablespoons of sesame sauce into a bowl, and then weigh the aged vinegar with a spoon of the same size. The amount of vinegar is 3 times that of sesame sauce, that is, 6 tablespoons of aged vinegar. Mix sesame sauce with vinegar. Don't put all the vinegar in at once, add a small amount in several times. After each addition, stir well before adding the next one.

3. Add mature vinegar and stir well, then add 2g of salt, half a spoonful of sugar and 6 spoonfuls of honey. The principle is to add a few spoonfuls of vinegar and honey.

4. Stir well and put it in the refrigerator for 30 minutes.

After 5.30 minutes, pour the sesame sauce on the cabbage and mix well.