Zhucheng's "roasted pork" is one of the best. The prepared pork is cooked with various seasonings and then placed in a pot until the skin is crispy and the meat is tender. After it cools down, it is placed on dry ground. In the pot, put a lot of brown sugar in the pot, simmer slowly over a small fire until the brown sugar melts into wisps of light smoke, and the pork head meat is smoked into a red sauce. With the bursts of smoked flavor, it tastes like "Fragrant but not greasy". The lingering fragrance fills your mouth.

This kind of pork head meat is sold in many places in our area, and it also appears frequently on people's dining tables. It is a must-have as long as guests come. If you haven't tried a dish before, you won't know how to eat it. But if you have eaten it once, you will be tempted to eat "pig head meat". I guarantee that you will shout "Eat big fat meat, eat big fat meat" every day (Anqiu Zhipan Village is famous for its roast pork, which is said to have started in the Ming Dynasty. The main ingredients are pig heads, intestines, tripe and other internal organs and hooves. When making it, rub it lightly with fine salt and then put it in the original soup pot. Cook for about two hours. During cooking, add bean paste, amomum villosum, cinnamon, star anise, fennel and other condiments packed in gauze bags. Remove the cooked meat and place it in the pot without adding water. Turn the pot over high heat. Red, then sprinkle brown sugar and rice bran on the bottom of the pot, and smoke the meat into orange with the rising smoke in the pot. Its characteristics are: fat but not greasy, oily and refreshing, with a light and unique flavor when eating. The smell of smoke)