Speaking of pork knuckle rice, the most famous one is Chenghai Dongli pork knuckle rice. There is a famous food stall in Dongli, Chenghai, which specializes in pork knuckle rice. The store is clean and tidy, and diners come here for the famous "pig's foot rice". On Sunday, I tasted the legendary "pig's foot rice" in my spare time. According to the boss, pig's foot rice originally originated from the street snack in Dongli-half bowl stack. As the name implies, a half-bowl pile is to pile one or two pieces of pig's feet cooked with traditional brine in Dongli for customers to eat. Speaking of pig's foot rice, let's talk about the production of rice first. Dongli pork knuckle rice is made of high-quality Thai fragrant rice, which is soft, smooth and elastic, and its entrance is full of fragrance. The production of pig's trotters needs a lot of careful production. Dongli's pig's foot rice only embarked on the road of large-scale operation in the early 1980 s, and officially boarded the elegant hall. In addition to supplying customers in front of the store, many restaurants and restaurants also came to order, and many customers specially bought braised pork feet for relatives and friends in Guangzhou, Shenzhen, Hongkong, Taiwan Province and other places, which was in short supply. In the selection of materials, the store specially chose the pig hind feet with white and round skin, because the lean meat in the pig hind feet is less than that in the front feet, which is conducive to long-term boiling and the meat is not scattered. Cut the pig's hind foot with a knife, and then cut it horizontally every 1 cm until the bone is broken. The marinating process of pig's feet is to add some superior materials such as soy sauce, rock sugar, star anise, cardamom, clove, mushrooms, garlic and so on, boil with strong fire, add pig's feet, and boil with low fire half an hour later. After about three hours, the whole pig's trotters will be soaked with fragrant juice, and the meat will be soft and rotten, then turn off the fire. After the marinated soup is cooled, remove the lard from the upper layer and put it into the casserole. Generally, put four pig feet in each casserole, then cover the casserole mouth with plastic wrap and put it in the freezer for freezing.

The boss also said that all the local black trotters were used in the store before, and the cartilage was soft and the flesh was rotten after cooking for a long time, so it was the first choice for braised trotters. However, the local black pig breeds were eliminated because of low meat production, and it is difficult to find traces. At present, the quality of white trotters is inferior to that of black trotters.