WATER-COOKED FISH is a Sichuan preparation of poached white fish and wilted cabbage in a sweet-sour broth slicked with chili oil.

WSJ: Danny Bowien's Catfish a la Sichuan | Slow Food Fast

White-jacketed waiters serve well-executed Polish classics such as wild boar pate and pork knuckles with cabbage to the table, and the three-course express lunch is a snip at 20 Polish zloty.

BBC: A taste of Krakow