。此菜具有色泽红亮，豆腐鲜嫩，肉绍酥香，麻辣滚烫的特点。
选用石膏豆腐切成方丁，入滚水锅内汆去涩味；牛肉剁成末；锅内放菜油烧热后，下牛肉末炒香后，加盐、郫县豆瓣、红辣椒面、永川豆豉末，再炒香超卓后即掺入适量鲜汤，调成味汁，放入豆腐，用小火煮片刻，移中火放入青蒜节，勾芡收汁。待汁浓亮油时起锅盛碗内，撒入花椒面即成。
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味后，再放进特制的高级清汤内蒸制而成。具有菜质鲜嫩、色泽素雅、汤汁清澈、味美爽口的特点。由于汤清如水，透明见底，故名开水白菜。
川菜以清鲜味醇为主。此菜是川菜典型的清鲜汤菜，它是用在高级筵席的开胃菜，有醒酒开胃的功能；而且营养丰硕，含有各类维生素、蛋白质、谷氨酸等营养成份，可称为席上的珍品。
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