双木先生: 拜读大作《白切鸡的制作奥妙》,有所感受,故写这封信给你,请予赐教。我以为,大作中所列的广东白切鸡制作的过程大致上是对的,但有的要领甚至行业术语也错了。 一、选料。广东白切鸡必选清远市及其附近产的“鸡项”亦即是将要产蛋的小母鸡,所以又名叫“清远白切鸡”。这种鸡项短,脚矮,“三黄”,即黄毛、黄脚、(对禽畜的脚,粤语没有如你所说的“黄足”)、黄咀(而不是“黄皮”,广东没有黄皮肤的鸡),其优点虽皮薄,肉厚,骨小,胸尾肉特别丰腴,而 Mr. Shuangmus: Read masterpiece “White Chickens production mystery”, feel something, so write this letter to you, please enlighten me. I think the production of Guangdong white-cut chickens listed in the masterpiece is generally correct, but some of the essentials are even wrong in the industry. First, the choice of materials. Guangdong white cut chicken must Qingyuan City and its nearby production of “chicken items” that is, will be laying hen, so called “Qingyuan white cut chicken.” This kind of chicken is short and short, “three yellow”, namely yellow hair, yellow feet, (for poultry feet, Cantonese not as you said “yellow feet”), yellow Tsui (not “yellow” , Guangdong has no yellow skin chicken), although its advantages are thin, fleshy, small bones, breast meat is particularly plentiful, and