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What is the salt mixture that chinese restuarants use?

Anyone who's ever eaten the "crispy salted porkchops" or "fried crispy porkchops" or in general anything deep fried pork at a chinese restaurant has tasted the wonderful salt mixture that they season the pork with. Sometimes the porkchops are covered with the salt mixture with some onions/green onion.

What is in this mixture?? it's not just salt and pepper. Has anyone tried to recreate this? Cause i can honestly sprinkle it over anything i fry.

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