19/08/2026
🥢 上海白斩鸡，从选鸡到上桌，步步讲究。
上海人吃鸡，最讲究原汁原味。白斩鸡看似简单，但每一步都藏着功夫。今天就从选鸡到切鸡，跟你好好聊聊。
选鸡 —— 鸡好，一切都好。
我们选用优质品牌鸡，皮黄、肉白、骨细，肉质紧实饱满。不是随随便便的鸡都敢拿来做白斩鸡的。鸡不好，再厉害的师傅也救不回来。
烫鸡 —— 功夫全在这里。
烫鸡的水不能滚，要虾眼水——就是锅底冒着小气泡、似滚非滚的那种状态。整只鸡浸下去，提起来，再浸下去，反复几次，让鸡皮均匀收缩。然后全程浸熟，靠的是时间和温度的精准把控。多一分则老，少一分则生，刚刚好的熟度，连骨头里都透着粉。
捞鸡 —— 冰火两重天。
时间到了，立刻捞起，迅速过冰水。鸡皮遇冷瞬间收缩，变得爽脆弹牙，而鸡肉依然保持嫩滑。这一冷一热之间，鸡的鲜和香全锁在里面了。
切鸡 —— 刀刀利落。
斩件也有讲究，刀要利，手要稳，一刀下去不拖泥带水。鸡皮不破，鸡肉不散，摆上碟齐齐整整，金黄的皮裹着白嫩的肉，光看就已经流口水了。
最后配上我们的特制姜葱酱汁——姜剁得细细的，葱白切得碎碎的，鸡肉蘸一蘸，皮爽、肉嫩、汁鲜，姜葱的香把鸡肉的甜完全带了出来。
没有复杂的调味，没有多余的修饰。敢这样“白”着给你吃，是因为我们对每一步都有底气。
今天的白斩鸡，做好了。
来尝一块？
🥢 Shanghai-style poached chicken, from selecting the chicken to serving, is meticulously prepared at every step.
Shanghainese people value the original flavor of chicken. Poached chicken may seem simple, but every step requires skill. Today, let's talk about everything from selecting the chicken to cutting it.
Selecting the Chicken – A good chicken makes everything good.
We use premium brand-name chickens with yellow skin, white meat, fine bones, and firm, plump meat. Not just any chicken will be used for poached chicken. If the chicken isn't good, even the most skilled chef can't save it.
Scalding the Chicken – The real skill lies here.
The water for scalding the chicken shouldn't be boiling; it should be "shrimp-eye water"—the kind of water where small bubbles rise from the bottom of the pot, almost boiling. The whole chicken is submerged, lifted out, and submerged again, repeated several times to allow the skin to shrink evenly. Then, it's cooked through entirely, relying on precise control of time and temperature. Too much and it's overcooked; too little and it's raw. The perfect doneness is when even the bones are powdery.
Chicken in Ice – A Taste of Hot and Cold.
When the time is up, immediately scoop it out and quickly plunge it into ice water. The chicken skin contracts instantly upon contact with the cold, becoming crisp and chewy, while the meat remains tender and smooth. This contrast of hot and cold locks in the chicken's freshness and aroma.
Cutting the Chicken – Sharp and Clean Cuts.
Chopping also requires skill: a sharp knife, a steady hand, and clean, decisive cuts. The skin remains intact, the meat doesn't fall apart, and the pieces are neatly arranged on a plate. The golden skin encasing the tender white meat is mouthwatering just to look at.
Finally, it's served with our special ginger and scallion sauce – finely chopped ginger and minced scallions. Dip the chicken in the sauce, and the crisp skin, tender meat, and flavorful sauce bring out the full sweetness of the chicken.
No complicated seasonings, no unnecessary embellishments. We dare to serve you this "pure" chicken because we are confident in every step.
Today's poached chicken is ready.
Want to try a piece?
