Gaocheng Pork Pork is a specialty delicacy in Gaocheng Town, Yixing City, Wuxi City, Jiangsu Province. Yixing Gaocheng Pork Pork Pork Pork Pork has bright color, fragrant meat, fresh flavor and sandy skin. It is a popular drink with people and a good gift for relatives and friends.

Gaocheng Braised Pig Pork (Sow) Meat has a long history. It originated from the Chen family in Taoyuan Village, Gaocheng Town, Yixing City, and has a history of more than 130 years. Our ancestors made a living by farming and lived a difficult life. Many farmers raised pig mothers and gave birth to piglets for sale to supplement their livelihood. After each sow gave birth to about 10 litters of piglets, she lost fat and no longer became pregnant. The sow had to be abandoned because its meat was fishy and unpalatable. A farmer surnamed Chen in Taoyuan Village felt it was a pity to abandon it, so he tried a variety of seasonings and cooked it into delicious pork belly. Legend has it that when Emperor Qianlong went to the south of the Yangtze River and passed through Gaocheng, Yixing, he accidentally ate pork belly meat cooked by the local Chen's Pig Pork Shop. Pig meat." This plaque was hung high in the store, and the pig mother-in-law soup that Qianlong ate that day was respectfully called "Qianlong Old Soup". After that, a small spoonful of the "original soup" was often added to the pork mother-in-law soup cooked the next day. Here, and so on, it becomes the "ancestral secret recipe". Passed down from generation to generation. The freshly cooked pork belly is full of color, flavor and flavor.

The method of making Gaocheng Pork Pork is: slaughter and wash the pigs that cannot reproduce piglets, then chop them into 6 large pieces, cook them in a pot, and add fennel, ginger, Cinnamon, grass sugar, rice wine and other seasonings, of which 2 to 3 kilograms of rice wine are used to cook one pig's wife. Finally, bright red (food coloring) is added, and the white meat gradually turns red from light to dark, which is really beautiful. The fragrance that wafted out became stronger and stronger. The cooking time is usually one day. When the pot is lifted, the delicious and unique meat aroma will spread everywhere. Once the cooked meat is cooked, there is an endless stream of people who try it while it is still hot. Some buy "thick-headed" leg meat; some buy "thin-headed" waist bag; the elderly like the cheap and crispy "provincial intestines" (womb) and soufflé; young people like to nibble on pig's trotters; some even specialize in Buy meat and bones to chew on. Among them, the Pork Pork cooked with old Pork Pork raised for more than 4 years is not only oily but not greasy, but also has a crispy and refreshing skin (called Sha Pei), making it even more top-notch. Its taste is so delicious that it cannot be expressed in words. Meat sellers often use lotus leaves picked from lotus ponds along the lake, washed and dried, as packaging for pig mother-in-law meat.

Even in the era of "cutting off the tail of capitalism", there were still people who were firing in "underground workshops", but they did not use pigments and used white firing instead, and quietly sold them in baskets. Marxist educator Jiang Nanxiang mentioned his hometown and braised pork belly, praising it as a "well-deserved local specialty with profound cultural heritage" and instructing Gaocheng cadres to use high technology to improve the quality of pork belly. In 1995, Taiwanese compatriot Yu Zhaozhong returned to his hometown and built the "Zhaozhong Library" as a gift. When he saw the villagers entertaining him with Gaocheng braised pork belly, he said very happily: "When I saw the traditional food of my hometown, I suddenly felt that the elders in my hometown were closer and closer. "I hope this local flavor will be passed down from generation to generation and be carried forward." Before leaving, he also brought the pig meat given by his fellow villagers to Taiwan.

Nowadays, Gaocheng Pork Pork is sold all over the country with the help of vacuum packaging.