Salt chicken leg

The salted chicken, a well-known restaurant, has been and continues to be well-loved by the people of the sea and beyond, with soft skin, fragrance and cuisine. It was the first in the area of the East River in Guangdong. More than 300 years ago, in some salt fields off the coast of the East River, ripe chickens were wrapped in gauze and placed in salt crumbs. Such chickens were delicious and smelly. The salt industry was later developed in the capital city of Dongjiang, where the local kitchens competed for the best food for their guests, resulting in the production of fresh chicken saline. The rapid pace of modern people has also produced a number of easy cooking tools and cooks, making food less expensive。