1. White-cut chicken, also known as white-cut chicken and three-butter chicken, is a traditional Cantonese dish. It is mostly served as a cold dish at banquets and served with wine. White-cut chicken originated in folk hotels in the Qing Dynasty. Because the chicken is boiled without seasoning and chopped as it is when eaten, it is called "white-cut chicken".

2. Because of the ingredients used, the three-yellow chicken (yellow feet, yellow skin, and yellow mouth) produced in Yangshan County, Qingyuan City, Guangdong Province, is also called three-butter chicken. Later, all restaurants and delicatessens in Guangdong sold "white chicken", which not only used fine ingredients, but also cooked "shrimp soy sauce" and served it together with the chicken for dipping. This dish is golden in color, with crispy skin and tender meat. It tastes so delicious that you won’t get tired of eating it for a long time.