Where is the famous boiled chicken?

White-cut chicken, also known as white-cut chicken, is a national specialty dish in China and a classic Cantonese dish, which was later widely spread in southern cuisines. Folk hotels that began in the Qing Dynasty are called "white-cut chicken" because they do not add seasoning when cooking, and they are cut as they eat.

Boiled chicken is beautiful in appearance, with yellow skin and white meat, fat, tender and delicious, and extremely delicious. The meat color is white with butter, with the smell of scallion oil, and the scallion section has floral ornaments. It is served with ginger, garlic and soy sauce, which keeps the chicken delicious and original, and has a unique flavor.

2065438+September 2008, it was rated as one of the top ten classic dishes in Shanghai as "Chinese Cuisine". Shaoshaoxing Boiled Chicken, Zhending Boiled Chicken and Tai Huang Boiled Chicken are famous brand snacks in Shanghai.

food culture

White-cut chicken, also known as white-cut chicken and three-crisp chicken, is a traditional dish in Cantonese cuisine and is often used as a cold dish in banquets and banquets.

Boiled chicken began in private restaurants in the Qing Dynasty. Because there is no seasoning when cooking, it is cut when eating, so it is called "white-cut chicken". Sanhuang chicken (yellow feet, yellow skin and yellow mouth) produced in Yangshan County, Qingyuan City, Guangdong Province is also called Sanhuang chicken because of its materials.

Later, all restaurants and delicatessens in Guangdong operated "white chopped chicken", which not only used fine materials, but also served cooked "shrimp paste" with chicken. This dish is golden in color, crispy and tender. Extremely delicious, I can't get tired of eating for a long time.