Liling Yellow Cabbage

Liling Yellow Cabbage

　　Liling Yellow Cabbage is finely shredded like threads, served with rich broth and chopped scallions. It offers a delightful combination of tenderness, crispness, smoothness, freshness, and aroma. The origin of its name, according to local elders, dates back to the late Qing Dynasty and early Republican era. At that time, water transport was thriving, and many families made their living on boats. Goods produced in Liling—such as live pigs, grains, porcelain, firecrackers, and summer cloth—were transported by boat, while daily necessities needed in Liling were also brought in by boat. Before departure, family members would bring in large bundles of mustard greens, wash them, and pack them in wooden barrels. Then they would boil a pot of water and pour it into the barrel, covering it tightly afterward. By noon, when the boat reached the Xiang River and it was time for lunch, the lid would be opened to reveal that the mustard greens inside had turned into yellow cabbage. The yellow water would then be discarded, and the whole pieces of yellow cabbage rinsed before being soaked in fresh water. The water was changed daily thereafter. In this way, the yellow cabbage in the barrel neither rotted nor lost flavor, making it convenient to take out as needed. This saved the boatmen the trouble of going ashore to buy vegetables and also helped cut expenses.

　　　　According to the *Liling Commercial Annals*, during the Republican era, He Jian, the chairman of Hunan Provincial Government, would send vehicles back to his hometown every winter and spring to purchase ingredients. He would have his chefs meticulously prepare what came to be known as the famous Liling dish “Eight-Treasure Yellow Cabbage,” often serving it to entertain guests.