4. Baiyun Pork Knuckle

Baiyun Pork Knuckle is one of the famous historical dishes in Guangzhou. The preparation method is to wash the pig hands (front legs), cut them into pieces, cook them, rinse them in flowing spring water for a day, pick them up, boil them with white vinegar, sugar and salt, let them cool and then soak them for a few hours. Ready to eat. Because the spring water for soaking pig's knuckles is taken from Baiyun Mountain, it is named Baiyun Pig's Knuckles. Baiyun Pork Knuckle is a dish that is sour and sweet, fat but not greasy, with crispy skin that you won’t get tired of eating. When making Baiyun pork knuckles, we pay attention to color, aroma, taste and shape, and add "five willow ingredients" or shredded red peppers for decoration. The colors are harmonious and the taste is even better.