Salt-baked chicken is the most characteristic cooking technique of Chinese major cuisines, and its formation is closely

related to the migratory life of the Hakka people.

During the migration process, the Hakka people moved to a place where they were often disturbed by foreigners, making it difficult for them to live peacefully

and forced to move to another place.

In the process of living, every family raised poultry and livestock.

In the process of "fleeing" and migrating, it was not convenient to carry live birds, so they were slaughtered and put into salt packets for storage

storage and carrying.

After the relocation, these stored and carried raw materials can alleviate the lack of raw materials, but also nourish

nourish the body.

Salt-baked chicken is one of the dishes that the Hakka people used their wisdom to make during the migration process and became famous for.

At first, the Hakka people salted and sealed their chickens with salt, and when they wanted to eat them, they steamed them directly

now known as "Hakka salted chicken".

Hakka salt baked food is our latest launch of a series of leisure food franchise projects across the country,

unique method, flavorful and rich, smooth skin and meat, yellowish color, crispy skin, tender meat, meat and bone, flavor enticing

people, the more you chew the more fragrant, the more you chew the more flavorful, so that you can eat in the mouth, love in the bone.

It has high nutrition, low

fat, unique flavor, green food, and become a good product for entertaining guests, gifting friends and relatives, and drinking wine.

Shandong people

Home Food Company in the Hakka salt-baked chicken on the traditional basis of innovation in a set of standardized processing and production processes, as well as

more intense spice recipes, get rid of the traditional operation of coarse salt salt baking.

Do more flavorful, attractive color

Jersey, meat firm and more flavorful, but also on the vacuum packaging, easy to carry, its shelf life is more often, the product

Product categories can be done very broadly, no longer confined to only baked whole chicken history, our products are far

Far from breaking the traditional single-species limitations, at present, our products are

Other training programs:

Guangdong intestine noodle training, pearl milk tea training, Sichuan spicy hot pot training, Hakka salt-baked chicken training, Chongqing hot pot

training, deep-fried barbecue training, Sichuan marinade training, Canton style pot rice training, charcoal barbecue training, Teochew

casserole congee training, radish, beef minced pork training, cinnamon altar chicken training, Chongqing hot and sour powder training, pickled pepper and phoenix claw training

the training of the traditional single species limitations. training, pickled pepper phoenix claw training

training, breakfast porridge training, iron plate tofu training, buns (steamed buns, rolls, oatmeal, fried buns) training, summer

ice drink training