Getting to know the exotic delights of Chinese cuisine took a turn for the exciting when a recipe named Hakka Salt-Baked Chicken made it to Food & Wine’s list of top 40 recipes. The person to thank for this delightful gastronomical discovery is Barbara Tropp, an expert on Chinese culture and an author who has penned down numerous delectable cookbooks.

According to Tropp, cooking the Hakka way is like having one hand extended towards the north of China, while the other reaches for the south. The northern arm tends to reach for ingredients like garlic, ginger, and an extra splash of aromatic rice wine. On the contrary, the arm extended towards the south prefers mildly-hued sauces with a clear lean towards steam cooking rather than a quick stir fry.

It is in this mesmerizing cascade of flavours that the Hakka Salt-Baked Chicken swims. The subtlety of the baked chicken is beautifully accentuated by the punchy dipping sauces served with it, including a ginger-infused northern-style sauce.

The choice of chicken is paramount in this recipe, as it determines the success of your dish. Opt for the best quality bird you can get, but be sure not to miss out the Rose Dew Liqueur for an aromatic hint, which you'll find in Chinese liquor stores. However, you can get by without it.

The recipe walks you through cleaning a chicken (preferably free-range), marinating it with Chinese rice wine, stuffing it with ginger, scallions, sprigs of coriander and star anise, and applying a lightly applied coat of Rose Dew Liqueur or extra-dry vermouth. Following this, you bake the chicken in kosher salt, served with Hakka chile sauce or ginger sauce.

As for the sauces, the chile sauce marries Chinese chile sauce with hot water, rice vinegar, and a sprinkle of granulated sugar to create a fruity and spicy creation. Meanwhile, the ginger sauce is a simpler concoction of finely chopped ginger, corn, or peanut oil and a smidgen of kosher salt.

Take note, the Hakka chile sauce recipe calls for a Chinese chile sauce, which is a spicy and fruity blend of chiles and spices, and not to be confused with hot bean paste or items labelled “chili paste with garlic.” There you have it, a delightful culinary journey straight from the heart of China's gastronomic regions, one that's certain to win hearts at the dinner table.