Salt-baked chicken is a famous Hakka dish, so the best salt-baked chicken is naturally found in places where Hakkas gather together. Meizhou is one of them. Meizhou is also known as the Hakka Capital of the World and is very close to Guangzhou.

A delicious salt-baked chicken must have: rich flavor, fragrant skin, tender meat, juicy and refreshing taste. The salt-baked chicken that is often eaten now has lost these tastes, and the meat has become duller.

There is a store in Meizhou (Laowu Sanmei) that has improved on the traditional salt-baked chicken. The meat is juicy, tender and the skin is fragrant. It is highly recommended to try it. If you really can’t get away from it, you can try the signature kiln chicken at Xiao Bingsheng in Guangzhou.

, can be understood as a juicy version of salt-baked chicken. Salt-baked chicken is a dish that takes a long time to make but is relatively simple to make. It has a unique flavor and attractive color.

It is suitable for most people to taste. It is relatively simple to make. Choose 2-3 pounds of chicken, wash it well, dry it properly (no need to add any seasonings), prepare 6-7 pounds of coarse sea salt, and wrap the chicken with oil paper. At this time, you need

Wrap 3-4 layers, add half of the coarse sea salt to the pot, add a few star anise and cinnamon leaves and heat until hot, take it out, put the other half of the salt into the pot, put the chicken on the surface, spread the salt just heated, cover with a lid and high heat

Heat until there is a sound, then turn to low heat and heat slowly for about 1 hour. Then it is ready. The delicious salt-baked chicken is ready.