Cantonese cuisine 粤菜

　　White Cut Chicken is a classic of Cantonese cuisine.白切鸡是粤菜的另一道看家菜。

　　is simmered at around 90℃ 用90度的文火慢炖

　　The chicken is simmered at around 90c for 15 minutes.烹鸡需要慢火 水温控制在摄氏90度。

　　side dishes 小菜

　　fried rice noodles with beef 干炒牛河

　　a bowl of sweet red date spare ribs 砂锅红枣排骨

　　This famous chicken dish in Southern China is best with some side dishes, like fried rice noodles with beef, or a bowl of sweet red date spare ribs.白切鸡是中国南方著名的美食，最好配上一些小菜，比如干炒牛河，或者砂锅红枣排骨。

　　beboiled in seasoned water 在有香料的汤里煮

　　be submerged/səbˈmɜːdʒd/in cool water过冷水

　　give it's skin a nice and firm texture 让鸡皮更加滑爽，更有质地

　　The chicken is whole and boiled in seasoned water before being submerged in cool water to give it's skin a nice and firm texture.

　　一整只鸡在有香料的汤里煮熟，然后煮熟的鸡要过冷水，让鸡皮更加滑爽，更有质地。

　　dip it in some garlic onion sauce 沾到这姜葱汁里

　　You can dip it in some garlic onion sauce. 你可以沾到姜葱汁里。 

　　is really smooth 非常滑爽

　　The chicken is really smooth.鸡肉真的非常滑爽。