After eating the recognized delicacies, the taste is naturally good, but what is better than the delicious boiled chicken? A friend loves the head of a chicken, and if someone beats him to it, the boss will be unhappy. An old man, keen on chicken ass, can't eat it. Just look at his face. Once in the mountainous area of Zhuang nationality, our host entertained two guests and ground a plate of tofu. I bought a chicken, and as soon as it was served, the host began to serve the dishes. The chicken liver was for the elderly, the chicken leg was for the children, and the breast meat was also for the elderly. I got a piece of meat near the chicken ribs, but I lost it when I saw a chicken. Different tastes, sweetness and softness are different for everyone, respecting the old and loving the young, and the rules at the dinner table are not a culture?

Hard-boiled chicken should be the representative of Lingnan Cantonese cuisine. In Guangxi, there is a saying that chicken can't be a feast. It's not very formal and grand to treat without chicken. There is no chicken in the Spring Festival, which is simply boring. And this chicken is a white-cut chicken.

I'm a good cook. I'm very particular about making white-cut chicken. First of all, I want to choose materials and use chicks that haven't laid eggs. Remember, white-cut chicken only uses young hens that have never laid eggs, and also uses capons. Anpu chicken uses capons, which is more enjoyable to eat. My grandmother is the most experienced in this respect. I saw that her old man grabbed the chicken leg with one hand and the chicken wing with the other, then blew the hair off the chicken's ass with her mouth, frowned and studied it for a while, and knew that the chicken had never laid eggs. This move is very clever. Scald the hair and viscera with boiling water, put it into the pot, cover the pot, and take it out in a moment after the water boils. Another good way is to boil the water, turn off the fire, put the raw chicken in the water, remember that the water should not pass through the chicken, cover it, and it will take ten minutes to get out of the pot. Let it cool naturally, or soak it in cold boiled water, so that the skin and meat are crisp and sweet, and you can cut it into pieces and serve it. Cutting chickens is also a technique. Pieces are cut well and neatly, with a head and a tail, feet and wings. Dipping materials are also very particular. There are ginger, garlic, chopped green onion and pepper in the soy sauce. When you get to the table, give a piece of chicken head to the leader, "You are the leader, come here", give a piece of chicken breast to the old comrades, "This piece is soft, you can eat it", and give chicken wings and drumsticks to the young people, "This one flies high and that one runs fast". The topic is like a torrent.

Hard-boiled chicken focuses on the selection of ingredients, which is an experience and has a historical record. Yuan Mei's "Menu with the Garden" in Qing Dynasty recorded: "Chickens should be deceived and tender, not old and childish". "Chickens are tender with females and ducks are fat with males". "Chicken work is the biggest, and pig dishes depend on it. For example, a good person accumulates virtue and no one knows it. Therefore, he is the leader of the feather family, and he is attached to other birds. " Among them, it is said that "white sliced chicken": "Fat chicken with white slices is naturally too thick and tastes straight. It is especially suitable for going to the countryside and hotels, and it is the most convenient to cook when it is too late. There is not much water when cooking. " This is probably about boiled chicken.