In the eyes of a hundred chefs, a chicken has 10 1 methods. White-cut, salt-roasted, hand-torn, smoked and mud-roasted ... The neighborhood has reached a persistent level, and it is very particular about the variety, meat quality and origin of chicken. In Guangzhou, the types of chickens are also very particular, such as Qingyuan Chicken, Zhanjiang Chicken, Pearl Chicken, Sanhuang Chicken, Apricot Chicken and Black-bone Chicken. Where there are chickens, there are rivers and lakes. Known as the most expensive chicken in the world, one chicken wins ten chickens, and sunflower chicken is rich and beautiful. Now it is necessary to stand up and teach you how to be an elite chicken with high-end atmosphere.
In Guangzhou, the types of chickens are also very particular, such as Qingyuan Chicken, Zhanjiang Chicken, Pearl Chicken, Sanhuang Chicken, Apricot Chicken and Black-bone Chicken. Where there are chickens, there are rivers and lakes. Known as the most expensive chicken in the world, one chicken wins ten chickens, and sunflower chicken is rich and beautiful. Now it is necessary to stand up and teach you how to be an elite chicken with high-end atmosphere.
Each time-honored brand will have its own "signature chicken". Different cooking methods have different tastes and flavors. We selected five time-honored brands and personally tasted their signature chicken to see if there is anything you like.
N kinds of chicken-boiled chicken-boiled chicken is the most common cooking method and the most classic practice in Cantonese cuisine. From fast food chains to five-star restaurants, boiled chicken is also the most popular dish. Although it looks simple and simple, it is by no means dull.
The so-called big hidden in the city, small hidden in the lane. In an unremarkable alley, it has not been rebuilt for decades, but it has won the good reputation of the neighborhood with its signature white-cut chicken, which proves that "the smell of wine and chicken is not afraid of the depth of the alley." Food at present, the simple environment is negligible.
The plaque of "Xiguan Food Popular Store" hangs on the humble storefront, and even if it wins the honor, it still works silently.
The master raised his sword and fell, while Aote chopped the chicken faster.
Golden white-cut chicken, just cooked but not rotten, with smooth skin and no ingredients, keeps the original flavor of the chicken.
Tongji also prepared two kinds of sauces: one is ginger and onion mixed with homemade soy sauce, and the other is yellow mustard and spicy chicken soup. Can be added according to personal taste. Personally, I think the original white-cut chicken is delicious enough.