The term “Chinese cuisine” is an almost pointless label, encompassing as it does styles of cooking as diverse as Sichuan, Dongbei and Zhejiang, to name but a few. If thinking about a monolithic Chinese cuisine is inappropriate, does the same hold true for Guangdong’s Cantonese cuisine?
Consider chicken. A classic Hong Kong-style preparation might see white-cut chicken cooked in a simmering aromatic stock so the meat is gently poached and the skin adopts a gelatinous layer.
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