Poached chicken meat dish is the Cantonese is the most common one, is a dip chicken, with its production of simple, not bad just cooked, add the ingredients and do not preserve the original flavor for the characteristics of Qingping Road, Liwan District, Guangzhou Qingping hotel is better prepared , it is also called "Qingping chicken."

When there are many places to eat poached Guangdong habit, especially festive banquet, but first poached chicken dish. Guangdong poached chicken were selected fine bone the chicken farm, chicken feed and no big bone chicken; simmer boiled chicken requires dip, cooked eight to Jiucheng; ingredients with ginger, garlic. The local tender poached chicken bones are fragrant, very tasty.

Rouhua its poached skin cool, light and tasty eating oft simple approach, called white clear gourmet Yuan Mei chicken pieces in the "Garden Fresh single": "The most reactive giant chicken, vegetables depends on the various , so it is the first family of birds, and birds attached to him, the family as a single feather. "dozens of single chicken dish listed above, for steam, stew, simmer, halogen, worse of all, the first is white columns pieces of chicken, said it had "too share yuan wine taste." Today, Cantonese, the chicken dishes have many hundreds, but most people eat not tire of it is plain chicken.

Poached for its production of simple, just cooked is not bad, but without keeping the original flavor ingredients for the features. Practice: local with 1 kg of chicken, washed and immersed in boiling water for about 15 minutes micro, during which chickens raised twice, and then cooled in water, mixed with dry epidermis cooked peanut oil. In Preparation Jiang Rong, onion salt mix, topped dish filled with mature oil dip when eating food. Rouhua poached chicken skin cool, light and delicious. The famous Pan River Restaurant poached chicken, won the Golden Tripod Department of Commerce quality products.