"White cut chicken" (白斬雞, 白斩鸡, "báizhǎnjī") is chicken that is soaked in salt water, poached for about 30 minutes, chilled, and then cut into strips. People usually think of it as a Cantonese food but Shanghai has its own kind, eaten with a soy ginger sauce. It is usually eaten without the head, neck, or feet and locals prefer the dark meat in the thighs, legs, and back to the white meat in the breast, but all of them can be eaten at home or in restaurants.