Eating Wei Ya, Chun Ming, and New Year's Eve dinner, also known as Wai Lu.

In the South, it is called reunion dinner or reunion dinner. It is a meal on the Lunar New Year's Eve (the last day of each year). The purpose is to reunite the family and celebrate the New Year before the new year. Chicken is definitely on the table.

Cantonese people like to eat chicken, and restaurants prepare chicken in ever-changing ways. Basically, all cooking methods can be applied to chicken.

In the eyes of the sea, it is suitable for stewing, stir-frying, stewing, pickling, grilling, roasting, pan-frying, deep-frying, and boiling. Salt-baked flavor, salt-and-pepper flavor, scallion oil flavor, roasted pork flavor, saliva flavor, white chopped flavor, and sand ginger flavor.

Flavor, soy sauce flavor, etc. can be enjoyed.

Restaurants are making more chicken preparations, and gourmets are getting better and better at eating chicken. Not only are they particular about the type of chicken and cooking methods, but they also have to talk about the taste of chicken dishes; since it is an attractive and good chicken

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White-cut chicken began in the late Qing Dynasty and was often served as a cold dish for banquets and served with wine.

Because the chicken is cooked without seasoning, it is called "white chopped chicken".

It is a method of cooking chicken. The chicken is slaughtered and then steamed or soaked in hot water. No spices are added during the process, or only a small amount of seasoning is used. The purpose is to maximize the natural flavor of the chicken.

Boiled chicken is one of the traditional dishes of Cantonese cuisine. It is very common in Guangdong, Guangxi, Hainan and other places. It is also one of the Cantonese barbecue dishes.

The traditional cooking method of boiled chicken is mainly soaking.

Put the boiled chicken into boiling water. Once the water boils, turn off the heat and let the hot water soak the chicken until it is cooked. Then pour cold water over it to make the chicken skin crispier.

The advantage of this method of cooking plain-cut chicken is that it will not be overcooked and the meat is fresh and tender; the disadvantage is that the chicken may not be fully cooked and there may still be blood in the bones after the chicken pieces are cut open, which may not fully meet the hygienic requirements.

Another cooking method is to steam the chicken in hot water in a pot.

The best white-cut chicken is made from good-breed, fresh and plump young chickens (or hens that have never laid eggs, called "chicken items" in Cantonese). The traditional standard is to cook them until they are just cooked.

The skin is smooth, the meat is tender, and the taste is delicious.

When eating plain-cut chicken, it is usually dipped in ginger paste made from minced ginger, green onion and hot oil to enhance the flavor.

Please refer to the blog I wrote in Baidu Space "No Chicken, No Table".