开水白菜，四川名菜，原系川菜名厨黄敬临于清宫外廷光禄寺[1]时创制，后黄敬临于成都少城公园开设晋龄饭店，其徒罗国荣将其烹调技术带至北京饭店[2]，从此成为高档筵席上的一味佳肴。
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“开水”实则是精心烹调的鸡汤，通过复杂的工艺熬制出来的汤要味浓且水清，水要清如开水一般。白菜则取白菜心中最嫩的菜心来烹饪，成菜乍看如清水泡着几棵白菜心，一点浮油也不见，形如开水，回味无穷的清口菜。
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