In China, chicken has been used to make food for thousands of years, and different regions have their own unique cooking methods for chicken, as described in the food documentary "Flavor World", "The cooking methods of chicken can be complicated and simplified, and the eating methods of chicken can be slow and urgent, changeable, and can be eaten by both the north and the south". The so-called "no chicken, no dinner" means that chicken is an important ingredient, and it is indispensable for daily cooking or dinner. Our country is vast in territory and abundant in resources. Different eating habits in different regions breed different cooking methods of chicken. Let's take a look today. Different regions use chicken to make different cooking methods. I. White-cut Chicken

White-cut chicken is a special cooking method in Lingnan area. White-cut chicken is made of ground chicken with thin skin, soft bones and muscular muscles, and served with garlic sauce. It tastes clear but not light, and the skin is crisp and tender. The chicken is firm and elastic, but it can stimulate the original taste of the chicken with the simplest cooking method.

when many people eat white-cut chicken, they think it is undercooked when they see blood in its bones, but this is precisely the characteristic of white-cut chicken. Authentic white-cut chicken is cooked by hot water. The so-called "chicken bones are cut a little red" means that the cross section of the white-cut chicken has red blood but will not flow down. At this time, the chicken is completely cooked, and the meat is tender and chewy. ? Second, steamed chicken

Steamed chicken is a special cooking method in Yunnan. It is not only careful in selecting materials, but also very elegant in practice. First, clean chicken pieces are spread on the bottom of the pot, and then ingredients such as Tricholoma matsutake, Lycium barbarum, ginger slices and Chinese herbal medicines are added for seasoning. No drop of water is added in the whole process. All the chicken is steamed with steam in the pot, and finally yellow wine is infiltrated into the chicken along the pot cover, so that the cooked steamed chicken retains the original flavor and flavor of the chicken.

Steamed chicken is different from chicken stewed at home. The soup of steamed chicken has no grease on the surface, and it is not greasy when you take a spoonful of soup into your mouth. The chicken becomes crisp and rotten under the action of steam, and it will melt in your mouth when you eat it. ? Third, spicy chicken

Spicy chicken is a special cooking method in Sichuan. Cut the chicken into small pieces, add a lot of peppers after frying in the pot. Most spicy chickens have more peppers than chicken. Under the hot seasoning of peppers, the chicken becomes cool, spicy and crispy, and it makes people vomit their tongues when they take a bite, but the spicy chicken is full of color and fragrance, and they can't stop after eating it.