Hakka Bond’s Hairy Fig Salted Chicken Leg

I'm still not sure if this was salt-baked or not, but the firm meat in that chicken leg from Hakka Bond above had an edgy amount of salt and fat that was delicious with a bowl of rice. Those swirled up wuzhiimaotao twigs underneath made it particularly unique, as they gave it a fragrant aroma that was woody, nutty and elegantly sweet. I'll definitely eat this again.