As one of the eight major cuisines in China, Cantonese cuisine is extremely exquisite in cooking skills, especially through techniques to meet the requirements of beauty, freshness, tenderness and smoothness of Cantonese cuisine. "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.

"As one of the eight major cuisines in China, Cantonese cuisine is very particular about its cooking techniques. Most fresh ingredients require fresh, cool, tender, smooth and excellent cooking, and they are only cooked at the table. The best balance between umami nutrition and safety is achieved. The cooked food highlights the freshness of Cantonese food rather than the lightness. If you are a foodie, it is not up to standard to use the word light to describe the characteristics of Cantonese cuisine. "