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■ 名菜故事：
关于盐焗鸡的起源，有惠州说与兴宁说等多种说法。根据相关史料记载，兴宁曾是著名的粗
盐集散地。潮州盐经水口转宁江，再上西河桥的盐埔街，逐步形成盐焗鸡的传统技艺。 兴
宁县志中对“刘记楼”盐焗鸡有明确的记载。至今，兴宁许多地方，依然保六着古法盐焗鸡
的制作技法。
■ Dish Story
The origins of salt-baked chicken are a topic of debate, with claims from Huizhou and Xingning.
Historical records indicate that Xingning was once a significant distribution hub for coarse salt
distibution. Salt from Chaozhou would travel through Shuikou to Ningjiang and up to Xihe Bridge’s
Salt Pu Street, eventually giving rise to the traditional technique of making salt-baked chicken. The
Xingning County Gazetteer documents the “Liuji Lou” salt-baked chicken in details. Today, many
places in Xingning continue to preserve the traditional method of making salt-baked chicken.
