One is the natural sweetness of chicken; The most commonly used chicken for making white-cut chicken is Ma Qing original chicken. It is famous for its smooth and tender meat. Guangdong chefs call it "white oil chicken". Because the skin is thin and the fat is low, the soaked white-cut chicken is smooth but not greasy. The best taste is Tiannong Qingyuan chicken, 2 kg to 2 kg 6 Liang.

The second is white brine for soaking chicken; Chicken soup will be boiled with chicken bones, pig bones, ginger, licorice and other aniseed, and then the chicken will be soaked in warm fire. Each master will adjust the proportion or seasoning according to his own characteristics. The boiled chicken made by Tiannong Food is divided into three groups: fresh flavor group, fresh sweetness group and original flavor group.

Among them, the delicious school emphasizes the delicious flavor of chicken, and fried seafood, such as scallops and native fish, will be added to the chicken soup to refresh it; Fresh sweet pie will increase the proportion of licorice and rock sugar and bring out the sweetness of chicken; The original pie will remove the big ingredients such as pepper and star anise, so as not to cover up the original flavor of chicken too much.

The third is the cold river that cools down and locks the taste; As soon as the chicken is cooked, it immediately dips into the "supercooled river" in the ice soup. The huge temperature difference makes the chicken skin fat and chicken fiber shrink rapidly, and finally presents a refreshing and smooth taste, while locking the chicken aroma.

The fourth is dipping. Dip ginger and onion in salt, and finally pour cooked oil into the dish. The tender chicken is wrapped in dipping sauce, and it tastes delicious with a bite.