Cabbage and Meat soup

Chinese cabbage is known for its bland taste, meaning it can be cooked with almost any kind of meat. This Cantonese dish boils the fresh inner leaves of the cabbage in chicken soup along with ham, lean pork, picked eggs, and even edible sandworms. When cooked, the cabbage leaves become tender and fully seasoned, and give the soup a delicate fragrance. Shrimp, scallops, and other seafood can be added to taste.