In the Guangdong food circle, chicken is a big traffic player. In order to maximize the life value of the short-lived "chicken", we have invented countless ways to eat it, such as chicken pot, roast chicken, fried chicken, coconut chicken , strive not to treat any chicken badly.
This time, I ordered 14 different chicken dishes and compiled this Zhuhai "Chicken Ordering Guide". I wonder if my guide is the same as yours?
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White-cut chicken
White-cut chicken is the most common type of Cantonese cuisine and also the most classic one. A dish of "white-cut chicken" has dominated the Zhuhai food scene for 36 years, so there must be something special about it.
Freshly chopped tender chicken, covered with a thick layer of scallions, and then topped with hot peanut oil, the aroma will burst out immediately. The chicken skin is crispy and the chicken is smooth and tender without any fat at all.
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| Dayin Chicken
When people who have difficulty making a choice look at the many delicacies on the menu and don’t know where to start, as long as they see this plate of "Dayin Chicken", they will order it without thinking.
Before taking up the chopsticks, the considerate clerk will personally help us "get" a meal. While shouting auspicious words, he used skillful techniques to fully soak every piece of chicken with the sauce, making it more fragrant and fragrant.
Shajiang Chicken
"Shajiang Chicken" is one of the most coveted Hakka delicacies among Zhuhai people. The strong aroma of Shajiang can be smelled from a distance and is implanted in the taste. The simple smell of firewood can always bring back people’s childhood memories.
Shajiang has a mild spiciness, and a little soy sauce is added to allow the saltiness to penetrate into the rice.
Charcoal stove chicken pot
In a quiet alley in Laoxiangzhou, I found a building built in the 1980s without luxurious decoration and five-star services. Just the smokey chicken pot attracted me to visit the store right away.
As soon as the lid was opened, the distinctive sauce-type soup base released a rich aroma. Every piece of chicken is completely covered in thick sauce, and its flavor and ability to go with rice reach five stars.
Poon Choi Chicken Pot
There is a mysterious late-night snack stall hidden in a stone house on Shishan Road. It combines the "Chicken Pot" and "Poon Choi" that are deeply loved by Cantonese people into a group - "Pon Choi Chicken Pot" , debuted together.
The chicken selected in the store is the famous fresh Wenchang chicken . Poon Choi is composed of abalone , fish maw , oysters, shrimp and other fresh ingredients. They are stacked in the pot and become more fragrant the more they are cooked. .
Signature Puxi roasted chicken
Original Puxi roasted chicken, signature charcoal-grilled glutinous rice chicken , and charcoal-grilled cheese roasted chicken are coming, and they are a different kind of surprise when they appear.
When the harvest comes, they will reach the "peak of chicken life". The chicken skin is so thin that it is translucent, and the gravy is splashing everywhere. Whether it is the mellow glutinous rice or the smooth cheese, it is perfectly blended with the rich fat.
Charcoal Braised Chicken
This "Charcoal Braised Chicken" has been on the top spot for 7 years, and countless diners drive here just to taste this delicious food.
The chicken body is cooked just right. When you bite it with your teeth, the fresh and sweet juice will overflow from the texture. Even the chicken breast, which is the easiest to cook, is extremely tender. The standard sweet and spicy sauce also perfectly eliminates the greasiness.
Original juice Bamboo Piper Coconut Chicken
When it comes to chicken dishes that are most suitable for summer consumption, this coconut chicken must be the best among them. The clear and sweet original juice is paired with plump and smooth free-range chicken . Completely irresistible.
The clear juice is mixed with a little bit of glittering chicken fat. It is sweet and fragrant in the mouth. The chicken has crispy skin and tender meat, which is very fresh and sweet.
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| Claypot Chicken Wings
| Every time I come here to eat with my family and friends, I order a pot of "Cooked Chicken Wings" without saying a word. I open the lid and a strong aroma hits my nostrils, which overlaps with the taste in my memory. Reassuring.
In the mellow and gelatin-rich soup, there is hand-shredded chicken, which is so tender that it melts in your mouth after being stewed.
Coconut King Durian Chicken Casserole
Durian Chicken Casserole has become a hit since it was first launched last year. I thought it was a dark dish that would overturn, but I didn’t expect that when I tasted it, it actually gave me a warning of “really delicious”.
The durian meat covering the noodles and the strong aroma that filled the air with the rising heat made me hesitant and couldn't help but take my chopsticks and soaked the chicken with the aroma of durian fruit and sweet coconut milk. Every time I tasted it, I couldn't stop eating.
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| Fish Maw Chicken
"Golden Soup Fish Maw Chicken", known as the "gas station & beauty salon on the tip of the tongue", has attracted countless gourmets since its launch.
The golden soup is stewed from deep-sea yellow fish maw, and is paired with Guangxi free-range chicken with firm meat. It not only ensures a delicious taste, but also brings rich collagen to all the men and women.
Salted Crispy Chicken
As the top-selling chicken in "Extraordinary Fried Chicken", its salty, crispy and crispy chicken has become synonymous with it.
The delicate garlic used and the special fragrant Jinbuhuan ( nine-story pagoda ) are fried together in a hot oil pan, making the taste more intense and fragrant.
Chicken Skin Pan-fried Dumplings
The novel and interesting "Chicken Skin Pan-fried Dumplings" is the favorite player in "Big Bowl Canteen" to hide his strength.
The meat-filled dumplings that use chicken skin instead of dumpling skin are simply a must-get feature for those who are new to the dish.
Salty Crispy Chicken
When talking to the boss about "Salty Crispy Chicken", he immediately became energetic and his eyes lit up when he introduced it, which shows how proud he is of it.
Nearly 20 kinds of secret seasonings are marinated for more than 12 hours, allowing the flavor of the spices to permeate every inch of the chicken. A handful of nine-story pagoda must be sprinkled before serving. This is the soul of the flavor of Taiwanese salty crispy chicken.
Some people say that only those who understand chicken can understand Cantonese people. Chicken is the soul "character" of Cantonese cuisine. Different ways of making it are the daily recipes of Cantonese people. Being picky about chicken is due to the emphasis and respect for food. Let's count the above 19 ways. Which one is your favorite?
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Copywriting/Shaoshaoqixi
Photography/Weiwu Vision
Design/Skunk
