Wenchang chicken is known throughout the province of Hainan. The most traditional way to prepare Wenchang Chicken is "white cutting" (Chinese : 白切), which involves immersing the chicken in almost boiling hot water and cooked to preserve its softness and tenderness. It is then eaten by dipping the pieces in a mixture of spices including chopped ginger and salt. The skin of Wenchang chicken is typically yellow, with an oily appearance, although the meat is somewhat drier and has more texture than battery chickens. This dish is also popular in mainland China, in Hong Kong, Taiwan, and other Southeast Asian countries.