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.

Boiling water or soup is not necessarily used to cook boiled vegetables. According to different ingredients, the temperature of water or soup is usually adjusted to ensure that the taste of ingredients is not affected.

Generally speaking, if you choose seafood raw materials with shells, you should put cold water or soup in the pot; If you choose vegetables or meat and seafood that are easy to mature, you should use boiled water or boiled soup; If you choose the heart, liver, intestine and waist of pork belly, pork loin and other livestock raw materials, you should generally put them in hot water, and the water temperature should be controlled at 70℃-80℃.

According to the different ingredients, there are many changes in water quantity, sauce and heat.