A traditional Hakka dish which requires a lot of cooking skills as the chicken is baked in hot salt. It is a very famous dish liked by Hakka locals and visitors. This dish was created 300 years ago by Hakka People who initially preserved meat and poultry in salt and later developed this dish. The name salt-baked chicken is often attached with Dongjiang because it is first cooked in the Dongjiang area. It is a traditional, old, recipe with the added specialty tofu by our Chef.
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