As early as the 1990s, Grandma Yang set up a small powder stall in the road market in Bailutang Town. The original killing pig powder was also called Sanxian powder. Every morning at the street corner of Bailutang Town, there are always many diners chattering in front of the stall. Over time, Xiao Fentan became famous.

In the conversation with Yang Apo, regular customers mentioned that the ingredients and taste of this bowl of Sanxian powder are similar to those in other places, and suggested that it be renamed as "killing pig powder". Yang Po felt that her name was loud and she officially changed her name. In the generation of Yang Apo's son, the trademark "Bailutang killing pig powder" was created, and Bailutang killing pig powder became famous.

Introduction of killing pig powder

Big and small white deer soup to kill pig powder is not fried, but simmered soup. Pepper is used to remove the fishy smell in soup, and no other seasoning is added except salt. Different from Changsha rice noodles, there are many sizes. There is no choice to kill pig powder with Bailu soup, only "pig water" such as pork, kidney flower, pig blood and pig liver, plus a delicious egg as standard.

The choice of pork is also very particular. You must choose fresh lean meat from the slaughterhouse every day, and fat is not allowed to enter. Every day before dawn, local fresh pork has been served on the chopping board at dawn. At 5: 40 in the morning, the store opened and the front of the store began to get lively.