90s中国广东白切鸡1990s White Cut Chicken of Guangdong, China

白切鸡是一道经典的粤菜，历史悠久，源自于中国北馔文化。这道菜在中国多地菜系中都有制作。在中国上海叫白斩鸡，在四川叫白砍鸡。与广东的白切鸡制作与蘸料上都有不同，广东白切鸡追求的是更鲜嫩。广东白切鸡的烹煮时间不会过长，通常骨头里还带有血色，皮滑肉嫩。广东白切鸡的蘸料是用姜蓉、蒜蓉、盐即可。在上世纪90年代的中国广东地区，这道白切鸡十分普遍。当时中国广东流行大排档，这种制作简单，能保持原汁原味的做法，既能作为下酒菜，又能配米饭，受到当时广东人的喜爱。

White Cut Chicken is a classic Cantonese dish with a long history, originating from the culinary culture of northern China. This dish is prepared in the cuisines of many regions across China. It is called White Sliced Chicken in Shanghai, China, and White Chopped Chicken in Sichuan. They are different from the White Cut Chicken in Guangdong in terms of preparation and dipping sauces, as the Guangdong version strives for maximum freshness and tenderness. The cooking time for Guangdong White Cut Chicken is not too long; typically, there is still some blood color inside the bones, while the skin is smooth and the meat is tender. The dipping sauce for Guangdong White Cut Chicken simply consists of minced ginger, minced garlic, and salt. In the Guangdong region of China during the 1990s, this dish of White Cut Chicken was very common. At that time, open-air food stalls were popular in Guangdong, China. This simple preparation method, which preserves the original flavor, could be served as a dish to accompany alcohol or paired with rice, making it beloved by the people of Guangdong at the time.