Killing pig powder is a characteristic of Chenzhou, Hunan.

As early as the 199s, Yang's grandmother set up a small powder stall in the road market in Bailutang Town. The original pig-killing powder was also called Sanxian powder. Every morning at the street corner of Bailutang Town, there were always many diners chattering before the stall. Over time, the small powder stall became famous.

In the conversation with Yang Apo, the regular customers mentioned that the ingredients and taste of this bowl of Sam Sun Powder are similar to those of other places, and suggested that it be renamed as "Kill Pig Powder". Yang Apo thought the name was resounding, so she officially changed it. When it came to Yang Apo's son's generation, the trademark "Bailutang killing pig powder" was created, and Bailutang killing pig powder became famous.

Introduction of pig killing powder

The size of Bailutang pig killing powder is not fried, but boiled in boiled soup. Pepper is used to remove the fishy smell in the soup, and no other seasonings are added except salt. Different from Changsha rice noodles, there are many sizes. There is no choice for Bailutang to kill pig powder, only pork, kidney flower, pig blood, pig liver and other "pig water", plus a delicious egg as standard.

The selection of pork is also very particular. You must choose fresh lean meat from the front legs sent from the slaughterhouse every day, and no fat is allowed in. Every day before dawn, the fresh local pork has arrived on the chopping board at dawn. At 5: 4 in the morning, the shop began to open, and the front of the shop began to be lively.