Baiyun Zhushou is a famous dish in Guangdong, which is found in every restaurant.

The method is to shave the pig's hands with a knife, remove the nails, wash them, put them in a boiling water pot for 30 minutes, pick them up, rinse them with clear water for 1.5 hours, take them out and cut them in half with a knife, cut them into pieces, and wash them with clear water. Boil in boiling water for about 20 minutes, scoop up, and then rinse with clear water for about 1.5 hours. Then change the boiling water to the pot, add the pig's feet and cook for about 20 minutes until cooked (the skin can be separated from the bone), remove and cool.

Boil white vinegar, add white sugar, refined salt and ginger, boil until dissolved, filter with a clean cloth, cool, pour into a basin, soak pig's feet for 6 hours, and take them with food.

It tastes easy to separate flesh and blood, and the skin is smooth and smooth, fat but not greasy, sweet and sour.

Of course, this is a common practice now, which is very different from the traditional practice. The traditional practice is to shave the pig's hand with a knife, cut it in half, cut off the big bones and leave the skin connected, boil (boil) the mountain spring water, put it in the pig's hand, cook it with slow fire until it is cooked (the skin can be separated from the bone), pick up the pieces, soak them in flowing mountain spring water for 12 hours, and take them out. Boil white vinegar, add white sugar, refined salt and ginger, boil until dissolved, filter with a clean cloth, cool, pour into a basin, and soak pig's feet for 6 hours.

Speaking of it, there is another story here. According to legend, in ancient times, there was a temple on Baiyun Mountain, which is now Nengren Temple. One day, the elder who presided over the hospital went down the mountain to beg for alms, so the young monk in the temple got a pig hand and wanted to taste it. Outside the mountain gate, he found a jar and cooked it on the basement stove. The pig's hand was just cooked, but unfortunately the elder had returned from alms. The young monk was afraid of being seen by the elders and breaking the Buddhist rules, so he hurriedly threw the pig's hand into the stream at the foot of the mountain. The next day, a woodcutter went up the mountain to collect firewood and passed by the mountain stream. When he found this pig's hand, he picked it up and ate it with sugar, salt and vinegar. Its skin was crisp and smooth, and it was sweet and sour. Soon, the method of processing pig's hand spread in the local area, because it originated at the foot of Baiyun Mountain, so later people called it "Baiyun pig's hand".

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The most authentic, exquisite and delicious Baiyun pig's hand must be soaked in the water of Baiyun Mountain Jiulongquan. According to "Fanyu County Records", "Jiulong Spring is extremely sweet, and its cooking is full of golden stone". Where can I eat this wonderful white cloud pig hand? Baiyun Mountain, of course. That year, Mr. Wang Guoru, secretary of the Party Committee of Baiyun Mountain Scenic Area Administration Bureau, took Laotie to Nengren Temple and asked for a white cloud pig's hand, plus tofu flower brewed with Kowloon spring water there, which was delicious and indescribable. By the way, the Baiyun pig's hand that Lao Tie ate in Nengren Temple is the original Baiyun pig's hand that has not been soaked in white vinegar (sugar, salt and ginger).

There is no restaurant in Nengren Temple, and the Baiyun Pig's Hand is not eaten at dinner, but it is in short supply, because it is the most authentic, exquisite and delicious Baiyun Pig's Hand. I don't know if it is still available now. If you can't eat Baiyun pig's hand in Nengren Temple, Laotie suggests that you go to Shahe Hotel on Shahe Street to eat Baiyun pig's hand, where Baiyun pig's hand is also quite authentic.

Note: Special thanks to the picture author.