Meizhou salt-baked chicken, is one of the representative dishes of Guangdong Cantonese cuisine, its origin is also a lot of versions, in which the Meizhou Changle (now Wuhua) traders salt pickled fat chicken for the most: Legend has it that once upon a time, there was a merchant in Meizhou Changle (now Wuhua), a humble and honest person, traveled all over the south of the mountain, to sell miscellaneous food for a living. Meizhou Changle (now Wuhua) businessman good reputation, travel widely, made a lot of sincere friends. At the end of the year, the merchants of Meizhou Changle (now Wuhua) completed a cargo trafficking, and purchased a number of local specialties to go home. The local friends were very kind to him and sent him a fat chicken as a gift.

This chicken is called "three yellow tender chicken", is a local specialty, very rare. Meizhou Changle (now Wuhua) businessman will want to bring home to his wife and children to taste, but Meizhou Changle (now Wuhua) is a long way, live chickens are not easy to carry, so he slaughtered the chicken made of white cut chicken, sealed with salt in the package. Traveled to the halfway point, not before the village after the store, Meizhou Changle merchants decided to camp overnight. After settling down, seeing the sky darkening, hungry, eating dry food and not to quench their thirst, Meizhou Changle merchants from the salt packet pulled out the white cut chicken, and the entourage grilled to eat.

Unexpectedly, everyone found that the chicken taste very good out of this way, all praise. The Changle merchant was so careful that he kept a few pieces and brought them home for his wife and children to taste. His wife, who is a great cook, tried to make it herself according to the law, and the "salt-baked chicken" was born