Poultry
Salt-Baked Chicken
盐焗鸡
Guangdong, China
Yanju ji, whole chicken buried and baked in a mound of hot coarse salt, is a named Hakka dish and a distinct technique.
Original eatfuls sticker artwork
What it is
A closer look at Salt-Baked Chicken.
Yanju ji, whole chicken buried and baked in a mound of hot coarse salt, is a named Hakka dish and a distinct technique.
What to look for
Know it when you find it.
Wrapped in parchment at Hakka restaurants, skin tight and pale gold, meat faintly saline; save the bones for congee.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Salt-Baked Chicken.
Guangdong, China
Region-specific tradition
Names around the table
One food, more than one name.
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