凉拌鸡一般有两种做法:一是把煮熟的鸡砍成块后,放盘里码成型,等到走菜时淋上调好的味汁便好。这种做法虽然成菜的造型比较好看,但鸡肉却不是很入味。二是把熟鸡块放拌菜瓢里,加调味料拌匀入味后,再装盘上桌。这种做法虽然让鸡肉很快就入味,但是在客人看来,鸡肉的新鲜程度又会打折扣。 There are two general practice of cold chicken: First, the cooked chicken cut into pieces, put the plate in the code forming, wait until the dish when the sauce on the transfer of good sauce will be good. Although this approach into the shape of vegetables looks better, but the chicken is not very tasty. The second is to put cooked chicken with a ladle, add seasoning mix well into the taste, and then loading table. Although this practice makes chicken very tasty, it seems to guests that the freshness of chicken will be compromised.