比较常见的粤菜那必然是白切鸡。白切鸡是广东最出名的一道名菜，是用新鲜整

The more common Cantonese dish must be white sliced ​​chicken. The white-cut chicken is the most famous dish in Guangdong. It is washed with fresh whole chicken, soaked in boiling water, and after boiling, the chicken is lifted every 5 minutes and poured out of the chicken's abdominal cavity. The soup is repeated two to three times, the purpose is to keep the chicken's abdominal cavity heated uniformly, and finally lift it up, soak it in cold water, so that the color of the chicken skin is very beautiful, and then put the chicken in boiling water for 5-8 minutes to scald the chicken to lift the chicken After soaking in cold water, take it out and cut into small pieces and serve on a plate. Dip it in the sauce and eat it.

The more common Cantonese dish must be white cut chicken. White cut chicken is the most famous dish in Guangdong. It is treated with fresh whole chicken, washed and scalded in boiling water. After boiling, lift the chicken every 5 minutes, pour out the soup in the chicken abdominal cavity, and repeat two to three times. The purpose is to make the heat inside and outside the chicken abdominal cavity consistent. Finally, lift it up and soak it in cold water, so that the color of the chicken skin is very beautiful, Heat the chicken in boiling water for 5-8 minutes, lift the chicken, soak it in cold water, take it out, cut it into small pieces, put it on a plate, and dip it in the juice.

The more common Cantonese cuisine must be boiled chicken. White-cut chicken is one of the most famous dishes in Guangdong. It is cleaned with fresh whole chicken, soaked and scalded in boiling water. After boiling, the chicken is lifted once every 5 minutes, and the soup in the chicken abdominal cavity is poured out for two or three times. The purpose is to make the chicken abdominal cavity heated uniformly inside and outside. Finally, it is lifted and soaked in cold water to make the chicken skin very beautiful. Then, the chicken is scalded in boiling water for 5-8 minutes, and the chicken skin is scalded for 5-8 minutes.