Yes Pickling is to let a lot of salt penetrate into food tissues to achieve the purpose of preserving food. These pickled foods are called pickled products. However, the practice of air-dried chicken is to select live chicken-shaping-rinsing-pickling-air-drying. The amount of salt is very important when curing. Generally/kloc-0.5 kg to 2 kg of live chickens should be coated with 0.035 kg to 0.04 kg of salt, with more meat in thick places and less meat in thin places. The public can increase or decrease the amount according to their own tastes. In addition to salt, you can also put spices such as Chili powder and pepper according to your own taste. So it belongs to pickled products.