In the game, "eating chicken" is common, but it is a food field, of course, it is a real "eating chicken"! Since ancient times, in addition to our daily diet, there has been a culture of "eating chicken" in our country, which is also an indispensable "hard meal", banquet, reunion, dinner, happiness, etc., and it is almost an important occasion of "chicken". Dishes, this is "no chicken is not a seat". The following deer have been introduced to the most famous "Five Chickens" in Guangdong, white chicken is a must for a feast, salt chicken house, delicious food and wild animals are the fourth favorite, but family is not suitable for production. Which one does everyone like?

First, white chicken, also known as white chicken, is the most common chicken practice in Cantonese cuisine, and it is also a family dinner. A big banquet must go to the chicken dish, and it is also the first shot of the goose to stew (roast) the duck. The production method belongs to drug immersion, and the production process is difficult or even simple, but it is good, but it is very effective. The outstanding white chicken is "fresh, fragrant, tender, with original taste". It has just been cooked, with smooth skin and bone marrow. Keep the chicken with lights and oily skin. Try to use the juice, onion and oily fragrance carried by ginger and onion to penetrate into the meat, which has a taste. Second: Soy sauce chicken soy sauce is the most traditional classic style in Cantonese cuisine. It is also very simple, and there is no fixed production formula. It is also adjusted by the family, the differences are similar, and it can represent practice. Of course, there are many ways to make traditional soy sauce chicken. You need to choose 18-day-old Sanhuang chicken, seasoning main soy sauce, some spices, rock sugar, and the classic beauty who shapes the sauce.

Third, salted chicken is a traditional Hakka dish in Guangdong. It is also one of the visits of Hakka signs. This is a Hakka Sambo, Li Zi. Salted chicken is the heat transfer characteristic of salt. Cover the salted chicken with gauze or tin foil and bury it in roasted red salt to make the salt taste fresh on the table. Everbride, the meat is smooth, which is also a real traditional practice of salted chicken. However, because the traditional chicken tradition is very long, there are many consumables. Many restaurants use it in a simple water, which will be immersed in hot soup, then torn from bones, meat and skin, then mixed with sesame oil, salt and other seasonings, and then set as a chicken sample, which is more delicious and shows kindness. Fourth: Kiln Chicken Kiln Chicken is a delicious dish of Hakka in Guangdong. It is very popular in Shenzhen, Huizhou, Heyuan, Meizhou and Zhangzhou. This dish is similar to salted chicken, but it is very different. The main difference is cooking. The choice of kiln chicken is Sanhuang chicken meat and other excellent chicken species. After slaughter, it is equipped with secret seasonings, mushrooms, garlic, etc., rubbed with salt, wrapped in tin foil, put the chicken in a kiln, burn the fruits such as longan wood and litchi wood with charcoal fire for about an hour, and then kill the kiln.

due to instant, high temperature and tin packaging are wrapped in tin packaging, and nutrients and chicken flavor can be maintained. As long as the corner of the foil paper bag is full, the reinforced kiln chicken is full, the gravy is full, the meat is tender, and it also contains a faint fruit, which is salty and rich, which is somewhat similar to chicken. Therefore, kiln chicken is also a famous "farmhouse" dish, because this place is large enough, and chickens have to be raised, so the source of chicken is guaranteed and it is loved by most foods. 5. When Hakka salted chicken eats a hometown, there is salt. How can you have salted chicken? Salted chicken and salted chicken are Hakka, but the practice and materials are different, and the meat taste is completely different! To make salted chicken, use the designated national red chicken. The meat and oil are fragrant. The production method is immersed in hot water, hung with salt, then coated with salt, pickled again, and hung for two hours. Then, tear off the chicken bone skeleton by hand to ensure that the chicken is smooth and the salted chicken is crisp and salty, even if you don't eat it. Eating white meat is coming, and you can't stop, because it contains salty taste and taste.