白切 (báiqiē): Cantonese poached-and-sliced (cooking method)

Meanings

1 Cantonese poached-and-sliced (cooking method)
2 white-cut style — meat poached plain and sliced, served with dipping sauce

Characters

白

bái

white; plain (uncooked-with-flavors)

切

qiē

to slice; to cut

Examples

白切鸡是粤菜的灵魂之一。

Báiqiē jī shì yuècài de línghún zhī yī.

White-cut chicken is one of the soul dishes of Cantonese cuisine.

白切的关键是火候和姜葱蘸料。

Báiqiē de guānjiàn shì huǒhou hé jiāngcōng zhànliào.

The keys to white-cut style are the heat control and the ginger-scallion dipping sauce.

Tips

culture

白切 (also written 白斩) is a minimalist Cantonese technique: poach the meat in plain water just past doneness, ice-bath, slice, serve with a 姜葱蓉 (ginger-scallion oil) dip. The signature dish is 白切鸡 — the chicken's flesh should still show a faint pink at the bone, a sign the cook respects 火候. Also: 白切肉 (pork), 白切鹅 (goose).