Boiled chicken. Originally from Zhanjiang, Guangdong. Boil the slaughtered chicken in boiling water for about 5 minutes, turn off the fire, cook it in boiling water and take it out. Chill for three times, then cut into white, and the taste is smooth.

Hand-grabbed chicken is a Sichuan cold dish. The raw material is generally Sanhuang chicken, among which the golden skin is one of the selling points of hand-cut chicken. On the golden chicken skin, it is crystal clear, fragrant, tender in meat, moderate in fat, delicious in juice, not greasy or hard, and strong in flavor to the bone marrow. Compared with ordinary chicken food, hand-cut chicken is drier and milder, which is suitable for different people.