#Cantonese, #ColdDish.

Sliced Boiled Chicken: It requires a pullet or capon
with a weight of only 1,500 grams; the yellow chicken
of Qingyuan is best, with fleshy, tasty tender meat. When
cooking, the flame is turned down immediately after putting the chicken into the boiling water. The simmering technique stresses
duration and it is best when the chicken is underdone on the shank.
When done the skin is loose, the meat tender and the flavor fresh.

Yue Cuisine refers to that of Guangdong Province,
mainly composed of the flavors of Guangzhou, Chaozhou
and Dongjiang and best represented by that of Guangzhou.
It has a unique "southland" flavor and is famous for the
rare and exquisite ingredients and varied recipes to suit the
tastes of the eaters. Guangdong Cuisine originated from the
subtropical zone, along the coastal area of southern China
adjacent to the South China Sea, which is green all the year
round. It abounds in agricultural produce and delicacies of
all kinds, as well as vegetables varying through the four
seasons. It is also an important trading port to the world; so,
the developed economy also promotes the development of
the food culture with new ideas from home and abroad.
Guangdong Cuisine stresses exquisite preparation and
provides enjoyment with delicate, well-chosen ingredients
and beautiful presentation.

There are more than 5,000 dishes
all together. The materials are of a broad range that include
fresh seafood, with cooking techniques including frying,
braising, soaking, toasting, soft-frying and stewing without
seasoning. It has strict requirements in regard to ingredients,
cutting skill, cooking duration, tableware, serving style and
so on. For example, the fish should be cooked immediately
after being killed to keep its freshness. Both quality and taste
are very important, advocating the custom of "nourishing
the body" in Winter and Spring and changing the flavor in
accordance with the season. In Summer and Autumn, light
dishes are favored and in Spring and Winter, strong ones
preferred. Light, fresh, slippery, tender and crisp dishes are
preferred and the seasonings include sour, sweet, bitter,
spicy, salty or fresh. It pursues the whole effect of the dishes
— color, fragrance, taste and shape.