---
title: "Qian-style Cured Sausage with Baby Chinese Cabbage (黔式腊肠娃娃菜)"
description: "This dish is salty and savory, combining the rich aroma of Qian-style cured sausage with the sweet freshness of Baby Chinese cabbage. It is a rare non-spicy flavor in the Southwest cuisine, suitable for both northern and southern palates. Baby Chinese cabbage is rich in vitamins and dietary fiber, and paired with the protein and fat from the cured sausage, it offers a well-balanced nutritional profile. The preparation is extremely simple, requiring no mastery of heat control or extra seasoning. From prep to serving, it takes only 15 minutes, making it perfect for beginners and busy everyday cooking."
image: "https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/ai-generated/other_qian-shi-la-chang-wa-wa-cai.jpg"
url: "https://cookbook.cn-trending.com/r/meat_dish_qian-shi-la-chang-wa-wa-cai/"
---

# Qian-style Cured Sausage with Baby Chinese Cabbage

**黔式腊肠娃娃菜 · qián shì là cháng wá wa cài**

> Time: 15 min · Difficulty: Very Easy · Calories: 1030 kcal · Serves: 1 serving · Category: [Meat](https://cookbook.cn-trending.com/c/meat_dish/) (荤菜)

This dish is salty and savory, combining the rich aroma of Qian-style cured sausage with the sweet freshness of Baby Chinese cabbage. It is a rare non-spicy flavor in the Southwest cuisine, suitable for both northern and southern palates. Baby Chinese cabbage is rich in vitamins and dietary fiber, and paired with the protein and fat from the cured sausage, it offers a well-balanced nutritional profile. The preparation is extremely simple, requiring no mastery of heat control or extra seasoning. From prep to serving, it takes only 15 minutes, making it perfect for beginners and busy everyday cooking.

![](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/ai-generated/other_qian-shi-la-chang-wa-wa-cai.jpg)

## Ingredients

- 200 g Guizhou-style sausage (黔式腊肠) — per serving
  - Tip: Choose smoked cured sausage with a Qian-style flavor for an authentic taste.
- 300 g Baby Chinese cabbage (娃娃菜) — per serving
  - Tip: Select Baby Chinese cabbage with tightly packed leaves and a tender yellow color.
- 750 ml Water (水) — per serving
  - Tip: Regular drinking water is fine.

## Tools

Saucepan, Timer, Cleaver / chef's knife, Cutting board, Plate

## Method (5 steps)

1. **Boil Water** — Add 750ml water to the saucepan and heat over high heat until boiling.
   - Duration: 5 min
   - Tip: You can use an electric kettle to boil water in advance to save time.
   ![Step 1: Boil Water](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_qian-shi-la-chang-wa-wa-cai/step_1.jpg)
2. **Boil the Cured Sausage** — Add the cured sausage and set the timer for 13 minutes.
   - Duration: 13 min
   - Tip: Add it whole; slice it after it is cooked.
   ![Step 2: Boil the Cured Sausage](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_qian-shi-la-chang-wa-wa-cai/step_2.jpg)
3. **Boil the Baby Chinese Cabbage** — Add the Baby Chinese cabbage and set the timer for 2 minutes.
   - Duration: 2 min
   - Tip: Baby Chinese cabbage cooks quickly; do not overcook to preserve its texture.
   ![Step 3: Boil the Baby Chinese Cabbage](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_qian-shi-la-chang-wa-wa-cai/step_3.jpg)
4. **Remove the Ingredients** — Turn off the heat and remove the cured sausage and Baby Chinese cabbage with tongs.
   - Duration: 30 sec
   - Tip: Be careful of hot water and steam.
   ![Step 4: Remove the Ingredients](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_qian-shi-la-chang-wa-wa-cai/step_4.jpg)
5. **Slice and Plate** — Cut the Baby Chinese cabbage into segments and slice the cured sausage, then arrange on a plate.
   - Duration: 2 min
   - Tip: Thinly slicing the cured sausage gives a better texture.
   ![Step 5: Slice and Plate](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/other_qian-shi-la-chang-wa-wa-cai/step_5.jpg)

## Tips

- Depending on the size of your saucepan, use enough water to fully submerge the ingredients. It is better to have more than less.
- If you do not have a knife, you can leave the Baby Chinese cabbage and cured sausage uncut.

## Overview image

![Qian-style Cured Sausage with Baby Chinese Cabbage — ingredients and steps overview](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/overview/other_qian-shi-la-chang-wa-wa-cai_overview.jpg)

## Source

Recipe text from [HowToCook](https://github.com/Anduin2017/HowToCook), structured by [Vibe Cook](https://github.com/zkeq/vibe-cook-backend). Public domain (Unlicense).

Original: https://github.com/Anduin2017/HowToCook/blob/master/dishes/meat_dish/黔式腊肠娃娃菜/黔式腊肠娃娃菜.md

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---

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