Boiled chicken began in private restaurants in the Qing Dynasty. Because the chicken is cooked without seasoning, it is cut after eating, so it is called "white-cut chicken". Because its material is Shanghai Pudong Sanhuang Chicken (yellow feet, yellow skin and yellow mouth), it is also called Sanhuang Chicken. Later, all restaurants and delicatessens in Shanghai operated "white chopped chicken", which was not only made of fine materials, but also served with cooked "shrimp sauce" to eat with the chicken. In the Qing Dynasty, Tiaoding Ji recorded two methods of making "white-cut chicken": "The fat of white-cut chicken is naturally too rich in wine (referring to the original flavor), especially suitable for going to the countryside and entering hotels, and cooking is timely and most convenient. In addition, the river water is cooked, taken out and drained, slightly cooled, and used with a sharp blade. The tender skin of the meat is not taken off, and shrimp oil, bad wine and soy sauce can be used. " At present, the "white-cut chicken" operated by Xiao Shaoxing restaurant in Shanghai is the most famous. In the 1940s, Shaoxing was originally a chicken porridge stall, which was interrupted for a long time after liberation. 1978 resumed as a small Shaoxing chicken porridge shop. Because the store insists on boiling the chicken with Sanhuang chicken, the quality is good and the taste is delicious, which is well received by customers and famous throughout the country. 1985 Shaoxing "white-cut chicken" was rated as a national quality product by the Ministry of Commerce. Now, despite the competition from hundreds of chickens in Shanghai, Shaoxing's "white-cut chicken" has always ranked first. Sales volume, quality and reputation rank first in China. It is made of Sanhuang chicken in Pudong, Shanghai, and cooked in a soup pot. The finished dishes are golden in color, crisp and tender, delicious and never tired of eating for a long time.