What is Cantonese cuisine? Is white-cut chicken Cantonese or Sichuan cuisine?

Boiled chicken is a traditional Han Chinese delicacy with good color, aroma and flavor. It is one of the most common chicken dishes. For a Cantonese, Boiled chicken is very picky. Boiled chicken must be made very authentic to be considered acceptable. Is Boiled Chicken Cantonese or Sichuan cuisine? Do you have a rough idea? It is a good opportunity for us to understand what Cantonese cuisine is.

Contents of this article

1. What is Cantonese cuisine?

2. Is white-cut chicken a Cantonese or Sichuan dish?

3. What are the characteristics of Cantonese cooking methods?

What is Cantonese cuisine?

Cantonese cuisine is Guangdong cuisine, one of the four major traditional Chinese cuisines and one of the eight major cuisines. Cantonese cuisine consists of three local flavors: Guangzhou cuisine (also known as Cantonese cuisine), Chaozhou cuisine (also known as Chaoshan cuisine), and Dongjiang cuisine (also known as Hakka cuisine), each with its own characteristics. Cantonese cuisine is characterized by its exquisite ingredients, wide selection of ingredients, fine workmanship, combination of Chinese and Western cuisine, fresh quality and delicious taste. It is well-known at home and abroad for its "food in Guangzhou, taste in Chaozhou". Cantonese cuisine is as famous as French cuisine all over the world. Since the number of overseas Chinese in Guangdong accounts for 60% of the country, most Chinese restaurants in countries around the world serve Cantonese cuisine.

Is white-cut chicken a Cantonese dish or a Sichuan dish?

Boiled chicken is not Sichuan cuisine, but Cantonese cuisine. Boiled chicken is a traditional Han Chinese delicacy with good color, aroma and taste. It is the most common chicken dish in Cantonese cuisine. It belongs to the soaked chicken category. It is easy to make, just cooked but not mushy, without adding ingredients and keeping the original flavor. Boiled chicken has smooth skin and tender meat, and is light and delicious. The traditional cooking method of boiled chicken is mainly soaked. The chicken only needs to be cooked until it is just cooked. Overcooking will make the meat not fresh and tender, and the taste will become rough. After the chicken is feathered, it is placed in a pot of boiling water and heated. The chicken only needs to be completely immersed in the water. When the water boils, turn off the fire and let the hot water continue to soak the chicken, and then pour cold water on it to make the chicken skin crisper. The advantage of this cooking method of boiled chicken is that it will not be overcooked and can keep the meat fresh and tender; the disadvantage is that the soaking and boiling time is difficult to control, the chicken may not be fully cooked, and there may still be red blood in the bones after the chicken is cut open, which may not fully meet the requirements in terms of hygiene. Another way to cook the chicken is to put it in a pot and steam it with water.

What are the characteristics of Cantonese cooking methods?

The general characteristics of Cantonese cuisine:

1. Pay attention to the freshness of the raw materials and the original flavor of the raw materials.

2. The materials used are extremely wide.

3. Pay attention to the use of sauce.

In terms of cooking methods, the unique cooking methods of Cantonese cuisine include: baking, blanching, stir-frying in oil, etc.

Because more emphasis is placed on the freshness of the ingredients, many dishes do not require blanching like other cuisines, but are stir-fried raw to bring out the original flavor.