White cut chicken

White-cut chicken is the most traditional one of Cantonese cuisine. It is a chicken soaked. It is easy to make, freshly cooked, no ingredients and maintains the original flavor, so that the natural flavor of the chicken is exposed as much as possible. White-cut chicken skin is smooth and delicious, also known as "white chicken". In the Qing Dynasty, Yuan Mei’s "Suiyuan Food List" is called the white-slice chicken. "The chicken is the most powerful, and the dishes are the Laizhi, so the head of the Yuzu is the same, and the bird is attached to it." There are dozens of chicken dishes listed above, steamed, canned, simmered, braised, and bad. The first one is the white-skinned chicken, which says it has the taste of too much wine. Nowadays, there are more than 200 kinds of chicken dishes in the Cantonese cuisine, and the most popular food is the white-cut chicken, the original flavor, the skin is smooth and smooth, and the big ones are suitable for the food. Favor.