This dish is one of creative dishes in the food industry of Xiangfan City, which is already included in the Chinese Cookbook.

The dish is made of tight-headed Chinese cabbage in Xiangfan. Tight-headed Chinese cabbage in Xiangfan is also called “Xiangfan Cabbage.” The cooking method is as follows: Clean the core of the Chinese cabbage and cut it into strip of 8 cm; put the marmite on a high fire to heat it after adding lard oil and sesame oil; stir-fry the Chinese cabbage core in the marmite together with appropriate amount of refined salt, white sugar, and vinegar; after the cabbage is medium done, add black fungus and monosodium glutamate; use diluted green starch to make the mixture of cornstarch and water; shake the marmite for several times; and finally take the contents out of the marmite. Now the dish is completed. The dish is very refreshing with appropriate sweet and sour taste, which is very popular with children and citizens of Shanghai.