It is crispy, pleasant, fresh and a little bit sour. The most distinctive feature of this dish is that the cabbage isn’t cut with a kitchen knife, but torn with hand.
This is a typical vegetable dish in Hunan cuisine, usually served as the last course of a meal after the meat dishes. Cabbage is rich in vitamin C the heh properties of which may be destroyed easily if met with metals, so people choose to tear it instead of cutting with a kitchen knife. Besides cabbage, other vegetables are also suitable for being torn to protect their nutrition.