由 wishyougoodhealth 
Salt-Baked Chicken, or yan ju ji, is a famous Hakka dish that also became part of Cantonese culinary tradition. The chicken is marinated with spices like ginger and Shaoxing wine, then wrapped in parchment or lotus leaves before being buried in coarse salt and baked. This method seals in juices and infuses the meat with a subtle savory flavor. The result is tender, aromatic chicken with a slightly salty skin. Historically, this cooking style originated as a preservation method in rural Guangdong but evolved into a delicacy enjoyed in restaurants. Salt-Baked Chicken is often eaten during festivals and family reunions, symbolizing togetherness. From a nutritional perspective, it offers lean protein with moderate sodium, depending on preparation. Its rustic origins contrast with its current reputation as a gourmet dish. Many Cantonese households still prepare simplified versions using modern ovens, keeping the heritage alive.
