Baby Cabbage in Broth
Quick Info
- Flavor
- Delicate, savory, and umami-rich. A clean chicken or pork broth gently infuses the sweet, mild cabbage.
- Texture
- Silky, tender cabbage leaves in a smooth, clear superior broth
- Spice Level
- Not spicy
- Temperature
- Served Hot
Ingredients
Allergens
Possible
These ingredients may vary by restaurant. Ask your server to confirm.
The Story
上汤 (shàng tāng) means “superior broth” — a rich, clear stock that is the backbone of Cantonese fine cooking. Pairing this luxurious broth with humble baby cabbage (娃娃菜, literally “doll vegetable” for its small size) is a classic Cantonese move: elevating simple ingredients through technique and stock quality. It has become one of the most commonly ordered vegetable side dishes across all styles of Chinese restaurants.
What to Expect
A shallow bowl of small, tender whole or halved baby cabbages bathed in a golden, clear broth. The dish looks deceptively simple. The cabbage is sweet and meltingly soft, having absorbed the rich, savory stock. A few red goji berries float on top for color. The broth is clean, comforting, and deeply flavored — a perfect palate cleanser between heavier dishes.
Tips
This is one of the safest and most universally enjoyed dishes for newcomers to Chinese food. It is mild, allergen-friendly, and pairs well with everything. Order it as a light vegetable side to balance a table of richer dishes.