As the saying goes, "No chicken, no feast." Since ancient times, you will find in the hands of southerners, there are countless ways to eat a chicken! How many is probably a day or night's worth of conversation! Today, we're picking out five of the most distinctive ways to serve it, and let's learn them all together.

White cut chicken is all about crispy skin and smooth meat, with the skin intact. Cut the chicken bones with blood so that the chicken is more tender. Cut off the feet of the naked chicken, dig out the oil, lungs, throat and crops, clean and dry the water and standby; add water to the pot, put in the beaten ginger and green onion, boil, tie the chicken with salted watercress, put it into slightly rolling water, lift the chicken cavity when it is full of water, pour out the water in the cavity, repeat 2 -3 times, put the chicken into the whole body immersion, turn off the heat and soak for 25 minutes, fish out and put it into the ice to soak for 5 minutes; take out the chicken , coated with peanut oil, chopped into pieces, plated and served with ginger paste.

Not everyone likes boiled chicken. Those who are not used to boiled chicken can try this dish and eat fried chicken with soy sauce, which basically meets the taste of people in the north and south. Wash the chicken with salt, prepare half a bowl of soy sauce and add the right amount of sugar, pour the rock sugar and soy sauce into the pot, add 2 bowls of water and boil together, then add the chicken. Turn the chicken over and pour the soy sauce into the chicken while it is cooking. Cook on low heat for about 30 minutes until the soy sauce thickens. Once cooled, cut into pieces and serve on a plate.

Ginger and Scallion Chicken is also a traditional Cantonese dish. In the base of white cut chicken, spread minced ginger and shredded scallions over the chicken surface, splash with boiling oil to allow the spicy flavor of the ginger and scallions to penetrate the surface of the chicken, and then boil it with sugar and stock. Wash the chicken and set aside, add water to the pot. The water should be scalded with boiling water, such as no chicken, 2 slices of ginger, 2 onion nodules and 3 star anise. Once boiling, remove the chicken and soak it in ice water for 1-2 minutes, add it to the pot to boil again, remove the soaked ice water, repeat this 3 times, put it back in the pot to boil, remove and cut into cubes, cut into plates. Cut the onion and ginger into foamy pieces. Cut and squeeze out the ginger. Place in a bowl and add salt, chicken broth and pepper. Heat a pan and drain the oil. Pour the oil into a bowl, mix well, and pour over the chopped chicken, or just dip it in.

Degrease, remove lungs, throat, and stubble from naked chicken, rinse, and dry; meanwhile, prepare ingredients and set aside; pour roasted goose salt into the cavity of the chicken, and spread well; hook the wings with a grill hook, and fix them with the head facing upward, boil water to drench the chicken skin, and then set aside in cool water to dry out the water; mix malt sugar, cornstarch, and protein well to coat the skin of the chicken, and then fish out the white sesame seeds, and hang them in a windy area to dry out; hang the air-dried chicken on the heated stove, medium heat for 25-30 minutes, until the end of the chicken dripping with clear oil and then remove, puncture the chicken skin at the claws to release moisture, so as not to prevent the explosion of oil injuries; pot of hot oil, oil temperature of 60% hot when turned to low heat, with oil evenly dripping on the chicken, fried until the skin crispy color golden, chopped and served, served when dipped in Thai-style chicken sauce.