How much do you love chicken in China, how much do you love white cut chicken?

White cut chicken, uniformly eat chicken rivers and lakes in the south

A great chicken must stand the test of Baiqie!

Chicken, a kind of poultry; cut, the most basic skill to survive in the kitchen; while "white" is not only a kind of color, a taste, and a technique that minimizes the seasoning to the lowest, but also the southerners. It is also a southerner. It is used to conquer the stunts of the old lady in the world. Whether it is the south or the north, whether it is light or hot, white -cut chicken is an indescribable deliciousness.

Pure white -cut chicken, try to save "chicken flavor".

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In people's hearts, Bai cut chicken most about the threshold of "chicken flavor", but also has the least threshold because of this threshold. When you do n’t know how to choose, Bai cut chicken is the best choice that you do n’t have to choose.

The store shows the Wenchang chicken that is made to customers.

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Guangdong, the largest province of Baijie Chicken

The "no chicken without a feast" that walked all over Guangdong was not only the fate of each chicken in Guangdong, but also the Cantonese people who traveled through the mountains and time.

In the hearts of a Cantonese, a white -cut chicken value is not worth a big index finger. The most basic criterion is whether there is a chicken smell. And the chicken flavor, to Xuan said it is the pursuit of the ingredients of the ingredients. To put it true, it is just that the three yellow chickens in Guangdong are naturally beautiful.

Cantonese -style roasted stalls, white cut chickens.

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In the long -term heat of Guangdong, the three yellow chickens with a compact hairy look like a sponge on the land. The water of the mountain forest is hidden, and the heat of the sun is condensed. They are just running around, like the continuation of the Lingnan land. Eating mulberry Zigu, drinking hometown water, and one wood in Guangdong are difficult to divide.

Guangdong cuisine roasting platter, white -cut chicken occupies an important position.

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Whether it was the earliest chickens, the Qingyuan chicken, Zhanjiang chicken, Huizhou beard chicken, or the later Zhaoqing apricot chicken, Xinyi Huaixiang chicken, Zhongshan Sanda chicken, or Jiangcun Yellow Chicken, Fengshan chicken, etc. The chickens are inseparable from the mountains and rivers in Guangdong.

There is no need for excess techniques, no other ingredients are covered, no fog, no suspicion of hot mouth. In order to keep the chicken flavor, Cantonese accurately grasped the time of boiled chicken, and did not want to let it stay in the pot for a second. However, when "cut off the chicken bone red", although the meat quality of the chicken is the most suitable, it is also a pity for many people if it is likeless.

The white -cut chicken should be delicious, but you can't cook it.

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For the sake of chicken flavor, every step from raising chicken to boiled chicken, how can the last step lose enough? The garlic can go fishy, ​​but the taste is too heavy, but it hurts the delicious chicken; although the spicy is effective, it is easy to make the head and not the preferences of the Cantonese people; Jiang Rong, after squeezing out some ginger juice, is not spicy, but it can go to the wake without the lust.

The white -cut chicken is perfect with Jiang Rong.

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Jiang Rong puts fresh red shallots or green onions, and shallow with chicken soup, implication of green onion ginger and chicken in advance, and the peanut oil on the top opened the gates that dispels the fishy gas. Although the white -cut chicken dipped in the green onion and ginger, and the red -cut chicken with raw soy sauce, the red onion garlic, the white -cut chicken each has its own thousands of autumn, but the Cantonese who came to dip the sauce always remembered the craftsmanship of their own Aya.

The white -cut chicken enriched the box lunch set meal for workers.

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Not all white -cut chickens carry the friendship of ginger and green onion. There are also many people who have dipped sand and Jiang Rong dipped in white cut chicken (Zhanjiang people: Who? Who calls me?). Get the loved sand and ginger with soy sauce and peanut oil, or briefly stimulate the sand ginger and soy sauce with hot peanut oil, and then the refreshing chicken is covered with dipped in the entrance- "Jiawei" with "hometown flavor", How to eat is a perfect match.

Zhanjiang people eat white cut chicken to identify Zhanjiang chicken.

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Not all chickens are concentrated on "diving". The Hakkas of Huizhou have pondered the three pieces of freshly cooked, pickled, and steamed fresh. Unlike the Guangfu white cut chicken, which is pursuing the fresh card, Hakka's white -cut chicken can be dry and dry with salt, and the steam is tender and smooth. The chicken is completely cooked, but the chicken taste rarely slipped away.

The Hakka's white -cut chicken can be steamed out.

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In the sweltering air, a faint cold and a light chicken smell constitutes the first impression of many Guangdong children about the flavor of the world. As the standard for the banquet, the probability of the white cut chicken appeared at the 100 -day banquet in Guangdong, which is almost the same as the probability of the red envelope.

In the Spring Festival, Shou Ban, and Marriage, it is incomplete without white -cut chicken. Even in a less successful day, Liang Qichao, who did not have the desire to his belly, said: "If ten dollars buy a acre of fields, or to buy a chicken at ten dollars, I would rather eat chicken and not buy fields."

In the year of Maoming, Guangdong, Bai cut chicken is a must -have food.

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There are a chicken that makes people proud of their hometown proud in Guangdong: so the white -cut chicken in Zhanjiang is a Zhanjiang chicken; Huizhou Baijie chicken preferred beard chicken; Zhaoqing Bai cut chicken must use apricot chicken ... Who can say that anyone can say Qing, when facing a plate of white -cut chicken, is the Cantonese cared about whether it is "chicken flavor" or the hometown of the bone marrow?

Hainan chicken, world -class famous chicken

After all, the landscape is only in that place, and the taste of the family is only the most clear. Hainan, who is fluttered with Wenchang chicken, also belongs to its own "white cut road". In terms of quality, Wenchang chicken and Qingyuan chicken have their own strengths, which is difficult to distinguish. However, in the eyes of Hainan people, a white -cut chicken with oily chicken rice is the same as the indispensable Qingbu Liang in the hot summer. Wenchang, Hainan, many delicious Wenchang chickens are being sold.

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Although it is nothing new in the farmer's house, I am afraid that only Wenchang chicken will go to the new home before they will be able to go to the new home, and they will be arranged to have a proper life in the new home: this chicken is a white -cut chicken to eat; the chicken New Year's Eve; Eat white -cut chicken; the last chicken, wait until the fifteenth month of the first month, then make white cut chicken ... Each chicken is arranged clearly.

Wenchang chicken prepared for the banquet in Tanniu Town, Wenchang City, Hainan.

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The family cares about the fat tender white cut chicken, cooking the piece of water, and the sand ginger, sweet and spicy sauce, red vinegar, acid orange juice, etc. The little green orange juice is full Tropical flavor. Coupled with a bowl of Hainan's winter vegetable soup, it is also cooked with chicken soup. If Hainan rely on natural scenery to become a holy place for tourism, the white -cut chicken made of Wenchang chicken becomes the hometown of Hainan by virtue of its original flavor.

Wenchang chicken package in a food shop in Haikou.

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Hainan chicken rice has long been a "national cuisine" in Singapore. This has the deliciousness of Hainan's mark and first appeared in Singapore. It is said that the people who "Xiananyang" then, according to the practice of their hometown, slightly restructure Baijie Wenchang chicken and ancestor's chicken balls, which became the prototype of Hainan chicken rice. Use the black soy sauce and pepper sauce in Nanyu cuisine for dipping sauce. The black soy sauce containing coconut sugar is strong and mellow. The pepper sauce prepared by sugar, vinegar, garlic, and fish dew has a sweet and sour flavor, and it sweeper in Southeast Asia.

A Hainan chicken rice snack stall in Singapore.

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Regardless of it, it has nothing to do with Hainan, but after all, the signboard of "Hainan" floats all over the world with this white and tender chicken. This is not just a special food, but also like a "white cut road" composed of chicken rice. The Chinese people have the thoughts of their homeland.

A piece of Hainan chicken rice is not only food, but also hometown.

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Good chicken in Guangxi,

With a light test.

Breaking bordering Guangdong and looking at Hainan, Guangxi also produced good chickens. The variety of breeds of breeds, the transformation of the natural environment, and the characteristics of the national diet.

In Nanyan, Hechi, the luster and dense forests covered the footsteps of people, but created a paradise for Nanyan Yaoji. Good mountains and water plus sufficient exercise, make the flesh of Nandan Yao chicken tough, not firewood, tender and not oily. Just with a few slices of ginger and a small amount of salt, you can keep the mountains accumulated by the nanda chickens to the greatest extent.

The dustpan banquet is a representative banquet in Guangxi, which is indispensable.

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The dazzling of the southern part of Hechi is also the leader of the chicken in the Guangxi chicken industry by the Bunu Yao nationality. Although seven hundred chickens always live in the large mountain jungle, they are wearing snowflakes. They grew up with hemp, rice, corn, etc., and the meat was firm and often occupied the C position of the banquet table.

Dahua in Guangxi, there are no chickens to say.

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In the Hakka people in Hezhou, only salt and wine chicken with salt and rice wine can be called the Guangxi version of the characteristic white -cut chicken. A dozen degrees of mellow rice wine replaced the average white -cut chicken. The salt brought a faint salty fragrance to the chicken. The chicken taste of the salted chicken may not be so pure, but the scent of the saline chicken is enough to be intoxicated by Hezhou.

Rice flour and white -cut chicken form a delicious Chongzo chicken powder.

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Besides light,

Good chicken has more taste pursuit.

Different from the core of the chicken around the Guangdong and Hainan, it focuses on highlighting the chicken taste. In Zhejiang, Shanghai, Sichuan and other places, although chicken is the protagonist, cooking and seasoning are also important. People redefine the "chicken flavor" with ingredients.

Shaoxing people who love wine love to make chicken with wine. The tender chicken water is cooked and cuts, and then soaked into the cold and bad braised with Shaoxing rice wine and chicken soup. The slightly yellow wine has soaked the tender yellow chicken more tender and bright; the clear wine smell removes a faint chicken fishy; the thick wine fragrance is drunk and the chicken nuggets are drunk, and they are even more drunk.

Shaoxing drunk chicken, chicken has a strong aroma.

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The white chopped chicken in Shanghai uses the local three yellow chicken, and the dipping sauce prefers to use the arranged soy sauce. The Shanghai people who have such a trace of obsession with green onion oil also match the green onions with tender chicken to create elegant and bright fragrant green onion oil chicken. For those who do n’t eat onions, this dish is distant and far away; but for the Shanghai people who love the green onion, the chicken taste of green onion may be the real chicken taste.

The three yellow chickens and green onions of Shanghai people are very good ~

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In Jiangxi, the shallots in the green onion oil chicken were replaced with tempeh, and the treatment of boiled was also changed to steam. What remained unchanged was the incense of Puyang chicken with regional characteristics; "Instead of lilac and sorghum wine, the chicken is also replaced by the Heada chicken of Fujian specialty.

In Sichuan and Chongqing, Tang Tang Shui Shui always did not satisfy the delicious mouth of the acute children. As a result, in order to conquer this group of lovely mouths, the group of chickens joined hands and set off a layer of white -cut chicken barrier. The saliva chicken is the first level of Bai cut chicken in Sichuan and Chongqing. It is more unrestrained than white -cut chicken, the sharp cuts, and the classic red oil, a stack of fresh Sichuan -Chongqing Chi -cut chicken can be quickly served. Sichuan saliva chicken, especially fees.

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The strange chicken is the second level set up by the white -cut chicken army. Although the strange taste is "weird", it is actually a wonderful synthesis of salt and sugar, vinegar, pepper, and pepper. The white -cut chicken with cooked cut parts is freely dipped in the casual strange smell. Although it seems to have no rules, why not pursue another attempt on the chicken taste?

Bangbang chicken, Baiwei chicken, or pure chicken and chicken mixed chickens, as the deformation of water chicken, became another killer that people loved by the white -cut chicken in Bashu. As for the chicken and beancurd that seemed to be cut, it can be regarded as a small egg left by the white cut chicken to these old ladies.

The bowl chicken has already exceeded the category of eating chicken.

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"Raising chicken and chicken, chicken fat is cooked." If it is only the simplest white cut, the southerners can taste the most authentic hometown atmosphere, and let them recall the "endless" chicken legs and family preferences in childhood Then they have many reasons, and love white cut chicken in their lives. The mountains and rivers are flavored, and the chickens can comfort the villagers.

Foshan Salt, Guangdong, people are preparing to cut chicken for the banquet.

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Wen | Ye Santu, ZXZ

Text Edit | ZXZ

Picture Edit | ZXZ

Article First Picture | Visual China

Figures | Visual China

This article is the original content of authentic style

Reprinting at randomly without account authorization

Cut a chicken for Bai "watch!

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