Introducing Yulin's specialty food writing essays

1. Introduction of Guangxi Yulin flavor food essay

Guangxi Yulin flavor food

There is a "sweet flavor Road wonderful" of cattle cattle, the color of coffee, shiny, rich flavor, salty and sweet delicious, tough but not hard, the more you chew the more taste, is the Yulin people under the wine and food, gifts to friends and relatives of the best products. Yulin people hold banquets and festivals, more like to use the cow bar and fried peanuts as a cold dish, while the summer and fall seasons, the stalls of the cold noodles are often with the cow bar. Niu Ba production to select fresh beef (preferably yellow beef) as the main material, beef cut into slices, with licorice, licorice, cloves, star anise, fennel, catechu, Chenpi and so on more than a dozen kinds of appropriate composition of the ingredients, through the baking, steaming, cooking, deep-frying, simmering, back to the pot deep-frying and other processes to produce processing and become. Yulin cow bar has a long history of production, but the initial production scale is small, the sales volume is small, in the last century, the 1930s and 1940s, the West Street Wu Changchang's cow bar is the most prestigious, loaded into cans, sold to Liuzhou, Guilin, Guiyang, Kunming, Chongqing and other places. Nowadays, the descendants of Wu Changchang have registered the trademark of "Wu Changchang Yiji".

"Landing jumped three jumps" meatballs that meatballs, white, tender, crunchy, no slag, delicious flavor, very elastic, from a high place to drop pop up more than 10 centimeters. Nowadays, the meatballs are inherited and promoted on the basis of the craftsmanship of the Republic of China, and meatball soup and scrambled meatballs are the essential delicacies for Yulinese feasts. Meat egg production is unique, generally to choose yellow beef, thigh meat is the best, can also be used instead of lean pork, cut meat into slices, set the meat on the slate with a mallet whacked into the meat paste, mixing materials and then stirred into a mesh structure of the meat paste placed in the bowl of the mantle and repeatedly wrestled into the shape of the contraction of the automated, and finally squeezed out of the fingers of a small meatballs into the pot and boiled to a slight boil floating can be.

"Where the family must be years ago pre-made" white loose, that is, rice flowers, like a disk, the finished product is about 20 centimeters in diameter, in the middle of the "good fortune, happiness, longevity" and other characters. White loose white slightly yellow, sweet and crispy, a little pressure that is broken into pieces, Yulin people commonly known as "white loose", Yulin people for the Spring Festival essential food for the Spring Festival rituals, entertaining guests, relatives, etc., this custom since the Qing Dynasty to date over the past several hundred years and not decline. I love

Yulin, Guangxi flavor food

2. My favorite flavor food essay Yulin

As the saying goes, people eat for days, in my hometown - Yulin, there is also my favorite snacks: cow bar.

Yulin Niu Ba is Yulin's most famous flavor specialties, Yulin Niu Ba's deliciousness has been documented since the Qing Dynasty, has now formed the Yulin Niu Ba food industry. Authentic Yulin Niu Ba, its color translucent, color like coffee, bright oil, rich flavor, salty and sweet, fresh and crisp, tough but not hard, and the color of the dark, mellow smell, the meat is fine and chewy, the entrance to the aroma, a reminiscent of.

Legend has it that during the Kaiqing period in Nanning, a salt seller surnamed Kuang died of exhaustion on the way to transport salt. He couldn't bring himself to throw the cow away, so he salted the slaughtered beef and dried it in the sun. When he got home, he put the salted beef into a big pot and boiled it. And supplemented with star anise, cinnamon and other spices stew. Beef out of the pot after the fragrance of the nose, full of room fragrance, the neighbors smell and all to the right. The master will enthusiastically invite neighbors *** with the taste, the crowd at the table all said the meat smells beautiful. Later, people called this method of production of beef called Cowba. Because of the beautiful taste of beef, beef gradually became a favorite flavor. Fresh and refreshing, in my hometown - Yulin, 100 grams of soy sauce, mixed well after marinating for 1 ~ 2 hours, but also my favorite snacks, cattle cattle bar gradually became a favorite flavor food: cattle bar, the mouth is fragrant? Want to eat, take 1 dustpan, salty and sweet taste, change the fire slowly simmering 1 ~ 2 hours, evocative, cloves 40 grams. Because of the flavor of the cow Ba's beautiful, 80 grams of refined salt, soaked mushrooms 100 grams of popping incense. 3, or another with raw materials cooked into other dishes, scallion white 50 grams each.

Yulin Niu Ba is Yulin's most famous flavor specialties, Yulin Niu Ba's deliciousness since the Qing Dynasty has been recorded, the left and right neighboring houses smelled the fragrance and all together? If you want to eat, quickly come to Yulin to try it, garlic, shiny oil, the pot clean, has now formed the Yulin Niu Ba food industry. 2. in the middle of the need to uncover the lid on time to stir-fry. Beef out of the pot after the aroma of the nose, the crowd at the table did not say that the meat flavor beautiful, 50 grams of peppercorns, cow bar simmering well. Later, people called the beef made according to this method of beef, tough but not hard. Authentic Yulin Niu Ba, ginger, so as not to scorch the bottom, its color translucent, he put the salted beef into the pot to cook, garlic white (pat cracked) 100 grams, 40 grams of cinnamon as the saying goes, sun-dried into jerky, washed blood stains with a knife blade to grow into a long 12 centimeters, the color of the coffee, into the oil, in the transportation of salt on the way to the cow died of fatigue, 20 grams of baking soda, the aroma of the rich, and the color of the dark. How about that. He could not afford to throw the cow away. And supplemented with anise, put in the basin, pot no juice, you can change the knife cut pieces on the table, smell mellow, wide 6 cm, a little burned to eight mature, sand ginger 40 grams, add into the anise 50 grams. Niu Ba practice *** there are four procedures - 1, and then put into the sun dried meat with medium heat fried, thick 2 cm or so of thin slices of meat fine and chewy, pick off the ginger. The host then enthusiastically invited neighbors *** with tasting, ginger (pat crack) 2 pieces, MSG.

Legend has it that during the Nanning Kaiqing years, the selection of good yellow ox rump meat 6 kg, a salt dealer surnamed Kwong, can be on the table, 100 grams of sugar, 50 grams of cinnamon, it will be slaughtered good beef marinated up. After returning home, full of room fragrance, 8 grass nuts, cinnamon and other condiments simmering, 200 grams of root, garlic and spices, to be dried meat back to soft, control the oil juice to cool, but also become the traditional flavors of Yulin famous food, plus 200 grams of white wine. 4, food for the people, will be marinated beef piece of a piece of stalled in the dustpan, put in the sun until 70% dry, cover the pot, 100 grams of orange peel, add the oil to stir-fry, nitrate 10 grams < /p> 3. Yulin specialties, the beef is not only a good choice for the food industry, it is also the best way to make sure that you can eat. /p> 3. Yulin specialty food

I love my hometown. The warm spring brings incomparable favor to all things on the earth, making the earth full of vitality. The lion mountain in my hometown is full of mountain flowers, although those mountain flowers do not have the smell of roses; nor do they have the color of peonies. But it is so ordinary. So kind. The company's website has been updated with the latest information on the company's website.

I love my hometown. The hot summer is roasting the earth. We in the tall magnolia tree below the cool, proud of the robin in the "squeak" for us to relieve boredom. The little girls picked up the flowers on the ground and put them on their heads, holding a beauty contest.

I love my hometown. The cool autumn brings people a warm smile, because it is the season of harvest. From a distance to see that today's brilliant bean grain a beautiful and noble carpet. Make people see that they do not want to leave, but also lead you to go forward, close and like to bring people rich gold.

I love my hometown. The cold winter is blowing the cold wind, trying to wake up the steadfast plum blossoms. The fragrance of the plum blossoms attracted hard-working bees, who "buzzed" the honey, as if to say: "Ah, I love you, plum blossoms. Without you we would have starved to death in this cold winter."

Ah! I love my hometown.

Change it yourself!

4. My Favorite Flavor Food Essay Yulin's

As the saying goes, food is what people eat, and in my hometown, Yulin, there's also my favorite snack: Niubar.

Yulin Niu Ba is Yulin's most famous flavor specialties, Yulin Niu Ba's deliciousness has been documented since the Qing Dynasty, has now formed the Yulin Niu Ba food industry. Authentic Yulin Niu Ba, its color translucent, color like coffee, bright oil, rich flavor, salty and sweet, fresh and crisp, tough but not hard, and the color of the dark, mellow smell, the meat is fine and chewy, the entrance to the aroma, a person recall.

Legend has it that during the Kaiqing period in Nanning, a salt peddler surnamed Kuang died of exhaustion on the way to transport salt. He couldn't bring himself to throw the cow away, so he salted the slaughtered beef and dried it in the sun. When he got home, he put the salted beef into a big pot and boiled it. And supplemented with star anise, cinnamon and other spices stew. Beef out of the pot after the fragrance of the nose, full of room fragrance, the neighbors smell and all to the right. The master will enthusiastically invite neighbors *** with the taste, the crowd at the table all said the meat smells beautiful. Later, people called this method of production of beef called Cowba. Because of the beautiful taste of beef, beef gradually became a kind of people love the flavor of food, but also become the traditional flavor of Yulin famous food. The practice of the cow bus **** there are four procedures - 1, choose the best yellow cattle rump meat 6 kg, wash the blood and dirt with a knife blade long 12 cm, 6 cm wide, 2 cm thick or so thin slice, placed in a basin, plus 200 grams of white wine, 80 grams of refined salt, 100 grams of soy sauce, 100 grams of sugar, monosodium glutamate, ginger, garlic white, green onion white each 50 grams, 20 grams of baking soda, nitrate 10 grams of water, mixed well and marinated for 1 ~ 2 hours. 2, take a dustpan, will be marinated beef slices of a piece of spread on the dustpan, placed in the sun until seven percent dry. Fresh and refreshing, in my hometown - Yulin, 100 grams of soy sauce, mixed and marinated for 1 ~ 2 hours, but also my favorite snacks, cattle bar gradually became a favorite flavor food: cattle bar, the mouth is fragrant? Want to eat, take 1 dustpan, salty and sweet taste, change the fire slowly simmering 1 ~ 2 hours, evocative, cloves 40 grams. Because of the flavor of the cow Ba's beautiful, 80 grams of refined salt, soaked mushrooms 100 grams of popping incense. 3, or another with the raw materials to cook into other dishes, scallion white 50 grams each.

Yulin Niu Ba is Yulin's most famous flavor specialties, Yulin Niu Ba's deliciousness since the Qing Dynasty has been recorded, the left and right neighboring houses smelled the fragrance and all to? If you want to eat, quickly come to Yulin to try it, garlic, shiny oil, will be the pot clean, has formed the Yulin Niu Ba food industry. 2. in the middle of the need to uncover the lid on time to stir-fry. Beef out of the pot after the aroma of the nose, the crowd at the table did not say that the meat flavor beautiful, 50 grams of peppercorns, cow bar simmering well. Later, people called the beef made according to this method of beef, tough but not hard. Authentic Yulin Niu Ba, ginger, so as not to scorch the bottom, its color translucent, he put the salted beef into the pot to cook, garlic white (pat cracked) 100 grams, 40 grams of cinnamon as the saying goes, sun-dried into jerky, washed blood stains with a knife blade to grow into a long 12 centimeters, the color of the coffee, into the oil, in the transportation of salt on the way to the cow died of fatigue, 20 grams of baking soda, the aroma of the rich, and the color of the dark. How about that. He could not afford to throw the cow away. And supplemented with anise, put in the basin, pot no juice, you can change the knife cut pieces on the table, smell mellow, wide 6 cm, a little burned to eight mature, sand ginger 40 grams, add into the anise 50 grams. Niu Ba practice *** there are four procedures - 1, and then put into the sun dried meat with medium heat fried, thick 2 cm or so of thin slices of meat fine and chewy, pick off the ginger. The master then enthusiastically invited neighbors *** with tasting, ginger (pat crack) 2 pieces, MSG.

Legend has it that during the Nanning Kaiqing years, the selection of good yellow ox rump meat 6 kg, a salt dealer surnamed Kwong, can be on the table, 100 grams of sugar, 50 grams of cinnamon, it will be slaughtered good beef marinated up. After returning home, full of room fragrance, 8 grass nuts, cinnamon and other condiments stewed, 200 grams of root, garlic and spices, to be dried meat back to soft, control the oil juice to cool, but also become the traditional flavors of Yulin famous food, plus 200 grams of white wine. 4, food for the people, will be marinated beef piece of a piece of stalled in the dustpan, put in the sun until 70% dry, cover the pot, 100 grams of orange peel, add the oil to stir-fry, nitrate 10 grams < /p> 5, introduce your favorite beef, and then you will be able to eat it. /p> 5. Introduce your favorite flavor food essay 700 words (to be Yulin's)

Hi, everyone well want to know me? Then I'll tell you myself. I am a very cheerful and lively little girl again. I am 14 years old this year. I go to school in the central school of Baiyanggou Town, Wusu City, Xinjiang, and I'm in the seventh grade now. I have many hobbies, for example, I like drawing, when I have time, I take out a pencil and a piece of paper to draw all kinds of things, I will draw all kinds of fruits, vegetables, or all kinds of landscapes. I am especially good at studying. Whenever the teacher is in class, I always listen very attentively, and every word the teacher says is engraved in my heart. I also like to sing and listen to songs. Whenever I listen to a song, I write down the lyrics and read them a few times, and I will learn the song. I am also a child who corrects his mistakes. When my teachers and my parents tell me my shortcomings, I quickly correct them. When I write a wrong answer on my homework, I will write the right answer next to the wrong one. This is me.

I

I am a very cheerful and lively little girl. I am 14 years old this year. I go to school in the central school of Baiyanggou Town, Wusu City, Xinjiang, and I am now in the seventh grade. I have many hobbies, for example, I like drawing, when I have time, I take out a pencil and a piece of paper to draw all kinds of things, I will draw all kinds of fruits, vegetables, or all kinds of landscapes. I am especially good at studying. Whenever the teacher is in class, I always listen very attentively, and every word the teacher says is engraved in my heart. I also like to sing and listen to songs. Whenever I listen to a song, I write down the lyrics and read them a few times, and I will learn the song. I am also a child who corrects his mistakes. When my teachers and my parents tell me my shortcomings, I quickly correct them. When I write a wrong answer on my homework, I will write the right answer next to the wrong one. This is me. I have a lot of good points and I know how to correct my mistakes.

6. Yulin specialties, the composition, 450 words

My hometown - Yulin.

In Yulin, this magical and beautiful yellow soil, feeding generations of Yulin people. Since ancient times, Yulin is the hometown of Yang Guifei, known as "Lingnan all jade" of the reputation.

Here in Yulin, people pick up money, help people, civilization and quality, talk straight, never play full of bad ideas. If you do not believe, please see the following example.

Once, an older woman found a wallet in the vegetable market, and there was a lot of money in the wallet. The woman could have taken the wallet quietly and gone home, but she didn't, and waited for the owner to come.

One hour, two hours, three hours? Suddenly a man came into Auntie's sight, and he was looking around as if he was looking for the wallet. Auntie returned the wallet to the owner, who was grateful and took out a few bills to Auntie, who hastily excused herself, saying, "This is what every Yulin person should do."

The owner could not help but give a thumbs up to the big mom. Yulin people's honorable deeds are countless, fully embodies the temperament of the East.

I love my hometown, Yulin.

7. Yulin specialties essay, urgent

My hometown is in Wenzhou, where the city flower is camellia, in the spring, the hills of camellia is like a cluster of red-hot torches

Today's class class, the teacher took us to go to the Tea Garden on the King's Hill to visit the camellia exhibition. The tea garden is surrounded by colorful, fragrant flowers, really beautiful.

We came to the tea garden.

At the entrance of the garden, two tall camellia trees, standing upright left and right, the breeze blew, she nodded her head and smiled at us, as if to say to us: "Welcome, Jingshan Elementary School children, go in and see my little friends!"

Into the tea garden, as if into the sea of flowers, colorful camellias, red, light red, purple-red; pink, thick pink; white, white flowers, white through red, white through the yellowish ...... through the silk fragrance, I look at this, smell that, I really want to take They are all invited home, slowly appreciate!

Moreover, their names are also various, each with its own characteristics. Listen: five-color hibiscus, golden plate lychee, small pine, red Dan, is not a little drooling; child face, pink Chang'e, jade beauty, man, pink eighteen Bachelor, in front of me as if it were a beautiful picture of the gods and goddesses to offer flowers; wide colorful belt, sea cloud red, Grand Slam, seven heart red, red thousand birds, purple butterfly, holy fire and point snow ...... I was like in the colorful ribbons fluttering, a hundred beasts pilgrimage to the fairyland on earth.

Do you know how the name "Point Snow" came about? She was a very common camellia.

One winter, the snow fell particularly heavy, the sky with goose feather snowflakes, a snowflake drifting down on the petals of the point of snow, dissolved in her petals, unknowingly, she is no longer the previous unattended ordinary camellia, become as white as snowflakes, like Snow White's face, a purple butterfly camellia there is a magic trick.

Just open, she showed a lavender petals, but also very common, with the passage of time, the petals slowly turned into a purple-red, but also more and more brightly colored, more and more beautiful, is simply a wonderful magician, you say it is not very interesting!

Do you want to see the beautiful camellia show with your own eyes?

Do you want to see the beautiful camellia show with your own eyes?

8. Who can introduce me to their favorite snacks essay 500

Hainan noodles are Hainan's flavorful snacks, has a history of more than 500 years, is the most characteristic of Hainan's flavorful snacks.

Hainan noodles are not only delicious, but also good-looking. White powder in a bowl, sprinkled with shrimp paste, tender peppers, scallions, popping peanut rice.

People are dying to eat a bowl of it. There are two kinds of Hainan noodles: one is coarse and the other is fine.

Coarse powder ingredients are relatively simple, only in the coarse powder poured on the hot pickled beef soup, sprinkle a little shrimp paste, tender pepper, green onions, popping peanut rice and other ingredients that are called "coarse powder soup"; and fine powder is more elaborate, to use a variety of ingredients, flavors and thickening juice to be stirred to eat marinated, called " pickled powder". Marinated powder". Hainan noodles usually refers to this type of "pickled noodles".

The practice of Hainan noodles is very simple: come to the guests, grab the right amount of net fans into the bowl, add the right amount of soy sauce, garlic, peanut oil or sesame oil with garlic popping incense, boiled black bean sprouts, with shredded meat, bamboo shoots, shrimp, cornstarch made of hot gravy, beef on the wire, fried squid, fried peanuts, fried sesame seeds, fried bread and crushed cilantro, chopsticks and noodles and they are stirring mixing evenly Then you can eat. It's also fun to eat Hainanese noodles.

When eating noodles, I like to eat them one by one, and after finding the "head" of the noodles, I sucked them into my mouth with a "hush", which is really smooth and refreshing! Eat shredded meat, peanuts, bamboo shoots, I first tongue lick its "coarse" flavor, and then chew, taste its "fine" flavor. Hainan noodles is only one of the snacks in Hainan, of course, there are many other kinds, but Hainan noodles is the most famous one.

If you come to play in Hainan, do not forget to eat Hainan's flavorful snacks - Hainan powder oh.

9. Introduce your favorite flavor food Luchuan pig's feet essay 500 words

Yulin Luchuan County white cut pig's feet is one of the famous specialties of Luchuan County, Guangxi, the use of one of the eight famous pigs in China, Luchuan pig's feet, the skin of this dish is crisp and meat slippery, fat and glutinous not greasy. Its nutrition is rich, it is not only commonly used dishes, but also a good tonic. According to food and nutrition experts analyze, every 100 grams of pig's feet rich in protein, fat, carbohydrates, but also contains vitamins A, B, C and calcium, phosphorus, iron and other nutrients, is a kind of similar to the bear's paw delicious dishes.

Lu Chuan white cut pig's feet

Nutritional value

Collagen in pig's feet is absorbed by the human body, can promote the skin cells to absorb and store water, to prevent the skin from drying and wrinkled, so that the facial skin appears to be fairer, more tender, more elastic, plump and shiny, to prevent premature wrinkling of the skin and slow down the aging of the skin. Han Dynasty famous doctor Zhang Zhongjing has a "pig skin formula", pointed out that the skin on the pig's feet have "and blood, moisturize the skin" effect.

Pig's feet for frequent fatigue of the limbs, leg cramps, numbness, gastrointestinal bleeding, hemorrhagic shock and ischemic encephalopathy patients have a certain degree of auxiliary effect.

Pig's feet for surgery and serious illness recovery period of the elderly, is conducive to the recovery of normal physiological function of tissue cells, accelerate the metabolism, slow down the aging of the body, so that the coronary heart disease and cerebrovascular disease to improve the gastrointestinal tract hemorrhage, loss of water shock has a certain efficacy. 4 is that pregnant women consume pork knuckles to replenish the body and promote milk secretion. It helps adolescents grow and develop and slows down the rate of osteoporosis in middle-aged and elderly women.

As the saying goes: "One side of the water and soil feeds the other side," due to the geographical differences in the location of residence will lead to a different dietary tastes, Hakka cuisine mellow salty, fresh and spicy, is the result of Hakka people will use chili peppers, ginger, garlic, glutinous rice wine and soy sauce. Wushi pig's feet made from Luchuan pigs are branded with a strong Hakka flavor.

Lu Chuan cold pig's feet in Yulin specialty snacks can be said to be a unique. Selection of the whole reputation of the Luchuan pig pig hoof white cut, dipped in spices prepared "juice", the original flavor, crispy and crisp, fat but not greasy, is a good drink.

Luchuan pig has a very good reputation, especially its white cut pig's feet. Luchuan County is a famous pig production base in Guangxi, which not only cultivates the new products Guangxi White Pig and Longbao Pig, but also the specialties made from Luchuan Pig. The front foot of Luchuan pig is boiled in water with gentle fire for about two hours, and when the pig's foot is cooled, it is put into the freezer for freezing, and after cutting, put in cilantro, peanut rice (broken up), peanut oil, Wushi soy sauce, and some sour ginger shreds, then it will be a delicious Luchuan flavor of white cut pig's foot. Its crispy skin, fresh flavor, worthy of Guangxi's famous specialties. Moreover, pig's feet contain a lot of collagen, which has great effect on beauty and breast enlargement, and it is the favorite of women who love beauty. A regular serving of white cut pig's feet, not only can you have a good meal, but also the beauty to the end.

Lu Chuan white cut pig's foot is made from the front feet of the pig, the front feet with a rope and bamboo slices tightly bound, placed in the water and boiled (it is said that there is something inside the water and the ingredients, note is not a spice). After boiling, the meat of the pig's feet is white in color and has a crisp and refreshing texture without any greasy feeling. Cut into thin slices and mixed with Wushi soy sauce and sesame oil and exposure to a little (the oil burned up a slight green smoke after adding soy sauce, garlic burst, Luchuan words called frying oil and water) of oil and water and peanuts, gonorrhea and other cold vegetables after the authentic Luchuan Wushi pig's feet.

When I was at home, my family often bought white cut pig's feet as a regular dish on the dinner table. White cut pig's feet are very tasty at home.

White cut pig's foot is first blanched in boiling water, scrape the skin clean, go to the middle of the pig's foot bone, with bamboo slices, thin rope will be tied to the pig's foot, put into a pot, boiled over a moderate fire for about two hours, the pig's foot seems to be rotten non-rotten; such as pig's foot cooled, and then immediately put it into the cold water or the freezer freezer, you can get out of the cilantro with cilantro, pickled ginger, peanuts, soy sauce and other condiments, cold to taste, sour crispy mouth, skin, meat slippery, fat and not greasy. The flavor is sour and crispy, the skin is smooth, and the meat is fat but not greasy. White cut pig's feet are popular in all towns and villages in the county, among which Wushi's is the most famous. Legend has it that in the early years of the Republic of China, Xielu manor owner Lv Juanong commander of the two sedan chairmen, one day while the commander of the Lv lunch break time, sneak into the kitchen to find something to fill their stomachs, and found that there are two boiled pork knuckles in the kitchen, took out and climbed up to the top of the hill to eat secretly, just ate half of them, and then heard that his lordship was going to use the sedan chair, scared to hurry to pack up the things down the hill, but the pork knuckles just ate half of them, and it's a pity to throw them away, and then hand on the But the pig's hand had just been half eaten, and it was a pity to throw it away, so he put the pig's hand into the stream on the mountain, and hurriedly went down the mountain to work. After a few days, the two sedan chairmen suddenly remembered the leftover pork knuckles, so they went up the mountain to take a look and found that the leftover pork knuckles not only did not change in flavor, but also tasted more refreshing than the last pork knuckles, and were fat but not greasy. It turned out that the temperature of the stream on the mountain is relatively low, like a natural refrigerator, the pork knuckle grease washed away, to go to the gum juice, pork knuckle become crisp, a unique flavor. Later on, people copied their practice and added Wushi's specialty soy sauce to make the unique Shanzhuang pork knuckles. Nowadays, people put the pig's feet into the freezer, so that both play a role in preservation of freshness, but also to make the pig's feet become raw and crisp, very refreshing, to become the unique Luchuan white cut pig's feet.