The dipping sauce for white cut chicken is usually made of green onion, ginger and garlic mixed with oil. Due to the geographical relationship, Cantonese people like light, so they usually use ginger, green onion, garlic, etc. to make the sauce, and then use hot oil to stimulate the flavor of the dipping sauce, and sometimes add some soy sauce to the dipping sauce to increase the flavor.

White cut chicken dip

White cut chicken is a Chinese specialty, is a classic Cantonese cuisine, and later in the southern cuisine in general, began in the Qing Dynasty folk hotels, because the chicken cooked without seasoning white boiled and eaten as you eat cut, so called "white cut chicken".

White chicken meat color white, belt butter, with scallion oil flavor, scallion flower edging, eaten with ginger, garlic, soy sauce, to maintain the freshness of the chicken meat, the original flavor, eat it with a distinctive flavor.

There are more than 200 chicken dishes in the Cantonese cuisine kitchen, but the most people often eat and never get tired of is the white chopped chicken, the original juice and flavor, the skin is crisp and smooth meat, feasts and small banquets are suitable for the New Year's Eve must have, and is loved by the people.