What are the various names of boiled chicken?

Boiled chicken, three buttered chickens.

Boiled chicken, also known as three-crisp chicken, is a traditional dish in Shanghai and is often used as a cold dish in banquets and banquets. Because chicken is not cooked with seasoning, it is called boiled chicken. Shanghai boiled chicken began in the late Qing Dynasty and first appeared in hotels. It is made from the local Pudong Sanhuang chicken. Cooked chicken is hung in the cooked food window and chopped according to customers' needs. Later, hotels in Shanghai also generally supplied it, not only with more exquisite materials, but also with cooked shrimp soy sauce and boiled chicken for customers to dip in, which was more delicious.

Boiled chicken is the most common kind of chicken dishes in Guangdong, which belongs to soaked chicken. It is characterized by simple production, just cooked but not rotten, no ingredients and original flavor. White-cut chicken skin is smooth, light and delicious. The meat color is white with butter, with the smell of scallion oil, and the scallion section has floral ornaments. When eating, it is served with mustard sauce or special soy sauce, which keeps the chicken delicious, original and unique in flavor.