Same here.
This guy is the classic shop and timeless flavor.
But their method and flavor changed since their grandpa days, when their original version were wrapped with thick grain salt inside. The chicken of older days are not farmed alike present more natural and healthier. I like that skin.
Now regulatory and supplier changed, their method also modified after 3 generations. Bad thing there is none in the future. Their attractive fragrance can be felt in the entire vehicle when you bring a few wrapped and packed.
Present version had more taste not from their salt but soya sauces I think.
Type of salt I suspect had changed because the best ymmy salt got banned for food health reasons.
The chicken was wrapped in oily grease paper, with the thick grain salt, " cho yim" & smell good & taste yummy when eaten. Back then, our chicken were raised in farms here, either in common cages or free range & we have the kampung chicken too, other than the commercial type bred for the table. There was a farm near where I lived, it was the "last of the mohicans" before it was acquired for housing development, we buy fresh chicken from the farm plus fresh eggs & all sort of other eggs fresh.
Nowadays the chicken arrive from Malaysia in cages by lorries, taken to the abattoir, then chilled & distributed, they are frozen. The meat taste different from fresh slaughtered chickens or other fowls.
We can't get the taste anymore of food we use to know, as it passes down generations, it gets lost in 'translation' the original is still the best,have to leave with that, we can't get it anymore. Anything else we are paying too much for the so called "brand" & hyped.