As one of the eight major cuisines in China, Baizhuo attaches great importance to the cooking skills of Cantonese cuisine, especially to meet the requirements of beauty, freshness, tenderness and smoothness of Cantonese cuisine through techniques. "Baizhuo" is one of the ways to highlight the lightness of Cantonese cuisine.

The word "boiled" is more common on restaurant menus. "Burning" is a technique of Cantonese cuisine. It is called "burning" when raw boiled water or soup is cooked. Although it is literally simple, if you think that cooking means fishing it out with boiling water, it is wrong. This is just a misunderstanding of the literal meaning.

Blanching method

Burning methods can be roughly divided into two categories, one is primitive burning method and the other is metamorphic burning method. The raw materials can keep the original flavor, and Guangzhou people often use this method to cook prawns and vegetable gardens. "Deterioration" burning method, in order to refresh yourself, materials should be treated before burning, such as curing, "beer water" and so on. Let them cool and then burn. Goose intestines and pork tenderloin are often cooked in this way.