Fengjing Dingti breeds are divided into three types: full hoof, half hoof and tendon. Whole hoof net weight 1.4 Jin, half hoof 0.7 Jin, tendon 0. 18 Jin. 1, "Fengjing" is a small town in Jinshan District, Shanghai, formerly known as "Bainiu Village". According to legend, in the Song Dynasty, there was a Jinshi named Chen, who was once the magistrate of Shanyin County, and was later dismissed from office and lived in seclusion here, calling himself "Bai Zhongju". After his death, people renamed Bainiu Village as "Qingfeng Path" and then called "Fengjing" because of his virtuous life.

2. "Feng Jing Ding Ti" is related to "Ding Yixing Hotel" in this town. In A.D. 1852 (the second year of Xianfeng in Qing Dynasty), two brothers named Ding opened a hotel called Ding Yixing in Zhangjiaqiao of this town. The business was generally acceptable, but it could not satisfy the brothers' desire to do big business and make big money. In order to further open up the situation and expand business, the Ding Shi brothers put their ideas on the pig's trotters in Maple Trail. Fengjing pig is a famous thoroughbred in Taihu Lake. It has fine skin and white meat, moderate fat and thin bones and tender meat, and is cooked as soon as it is cooked. Ding Shi brothers took their hind hooves, cooked them with three sets of special sun-dried soy sauce from Jiashan Yao Fushun, carved flowers from Shaoxing Laojiao, crystal sugar from Suzhou Longan Zhai, and a proper amount of raw materials such as cloves, cinnamon and ginger, and then cooked them with warm fire. When cooked, the appearance is complete, the color is dark red and bright, it is crisp but not rotten when eaten hot, fragrant and delicious when eaten cold, the meat is tender and tender, the soup is thick but not greasy, and it is very delicious, so it is very popular. People call it "Ding hoof". Ding hoof That is, the "braised pig's trotters" specially made by Ding Yixing deli. Because the owner's surname is Ding, it was named "Ding hoof". Fengjing Dingti's cuisine: Shanghai cuisine, Songhu flavor, represented by Shanghai cuisine, which is used to be called "Benbang cuisine". It is developed from the peasant's casual dishes, which is relatively simple and affordable, with a long history of braising in soy sauce and a strong taste, and is quite homely. Shanghai cuisine was originally characterized by braising in soy sauce and raw prejudice. Later, it absorbed the characteristics of Wuxi, Suzhou, Ningbo and other local cuisines, referred to the cooking techniques of the above sixteen groups, and combined the methods of western cuisine and western pastry, which made the varieties of designs and colors develop greatly. The basic characteristics of the flavor of dishes are: mellow soup, thick oil and red sauce, colorful sugar, salty and palatable. Pay attention to live, raw, inch and fresh materials; Seasoning is good at salty, sweet, bad and sour. Famous dishes, such as "Braised Mandarin Fish", are well-known for their skillful cooking, outstanding original flavor, bright red color, thick marinade and tender meat.

"Bad Pot Head" is the representative of Shanghai local cuisine who is good at adding "bad" in cooking. It copies the aged fragrant bad into bad bittern and adds it in the firing process, which makes the dishes smell bad and fragrant. "Stir-fried grass head", picking stems and leaving leaves, cooking wine with heavy oil, soft, fresh and tender. The dishes with local flavor have gradually adapted to the characteristics of Shanghai, and different changes have taken place, such as Sichuan cuisine changing from heavy spicy to light spicy, tin cuisine changing from heavy sweet to light sweet, and many restaurants have absorbed the strengths of foreign dishes. After long-term practice, on the basis of learning from each other's strengths. The cooking method has been reformed, and Shanghai cuisine has reached a variety and unique style, forming a unique flavor of Shanghai cuisine.