"Baked chicken with salt" is a traditional Hakka dish on the menu of China, which is famous at home and abroad for its unique flavor and preparation method. The origin of brine chicken, according to legend, evolved from the story that Fu Jiaomin sacrificed their lives, threw fresh fish in the mud and then roasted them in the fire. It is also said that hundreds of years ago, a Changle businessman (including Wuhua and Xingning counties in ancient Changle County) bought a fat chicken from other places and prepared to take it home for the New Year. However, it is not easy to carry live chickens because of the long journey, so he wrapped them in salt. I couldn't find food in the middle of the field, so I had to learn the beggar's way in my hometown, wrap the chicken in paper, paste it with mud and cook it in the fire. Unexpectedly, the chicken made in this way tastes very good! Later, this kind of food was continuously improved and became a traditional Hakka dish.