The prestigious Yutang Spring Restaurant is located on the third floor of the White Swan Hotel. Like the simple name of the restaurant, you will immediately feel the retro style when you enter the antique hall door. Sunflower chicken is a traditional signature dish of Yutang Spring. Chicken with fresh sunflower plate, leaves, poles and other prepared feed feeding, even water is squeezed with sunflower poles into the juice, so sunflower chicken is praised for "skin yellow, bone crisp, meat sweet and tender" characteristics, high nutritional value, vitamin E content is 8 to 10 times that of ordinary chicken. However, the source of high-quality sunflower chicken is not a must-kill technique for this dish. Yutang Spring's home-cooking skills are the cooking method of white-cut chicken. The general practice of white-cut chicken is to prepare two pots, one pot boiling, one pot cold, first use hot water to cook the chicken, and then cold water, so that the chicken skin shrinks and tender. The pot of Yutang Spring warmed the cold river is not ordinary water, but white brine, that is, there is an additional soup flavoring process. And the process of crossing the cold river is not once, it needs to be repeated, which tests the master's grasp of time and temperature. So excellent white chicken, one is to need good chicken seed, the second is to need good cold soup, the third is to need the master to accurately grasp the fire, time, temperature. In Guangzhou's white chicken river and lake, Yu Nuanchuntang this sunflower chicken does achieve the ultimate.