Is Mansan Hoof delicious, and what is the taste of Mansan Hoof?

It's delicious. When it comes to Wansanhoof, I have to mention the legendary Shen Wansan. Shen Wansan, formerly known as Shen Fu, moved with his father from Nanxun in Huzhou to Dongtuo in Zhouzhuang in the middle of the Yuan Dynasty.

Shen Wansan started with ploughing, and later relied on Zhouzhuang's unique geographical advantages to carry out overseas ** activities. Within a few years, Shen Wansan quickly became the richest man in Jiangnan with "huge assets and land all over the world". At the request of Zhu Yuanzhang, the founding emperor of the Ming Dynasty, he funded the construction of one-third of the Nanjing city wall, which became famous for a while.

There are many guests in the Shen Mansion, and they are often full of friends. A must-have dish for every banquet guest is braised hooves. After several hours of simmering, this hoof is ruddy in color and full of aroma ......The people of the time have followed suit and become a famous dish in Zhouzhuang, called "ten thousand three hooves".

After hundreds of years of circulation, Wan San Hoof has become the main dish of Zhouzhuang people's New Year's festivals and wedding banquets, which means reunion and is also the best dish for entertaining guests.

Wan Sanhoof is exquisitely used, with selected fat and thin pig hind leg as raw materials, add the seasoned ingredients, the ingredients should be fennel, cinnamon, cloves and other 12 kinds of herbal spices, add water and put into the pot. After a day and a night of simmering or steaming, the heat has to go through several times and several times, mainly simmering. The whole cooked hoof is steaming, the skin is red, the shape is full, and the aroma is overflowing.

The meat of Wansan hooves is crispy, melts in the mouth, the gravy is fragrant, fat but not greasy, crispy but not rotten, the skin and fat are fresh, sweet and salty are suitable, and the taste is endless.

Gourmet tips: Wan San's hoof eating method is even more unique, in the two long bones that run through the whole pig's trotters take a thin bone and draw it out lightly, and the hoof shape does not move at all; Using the bone as a knife, he gently slashed the place, and sure enough, the hoof was smoothly drawn. This is a problem that Emperor Zhu Yuanzhang had when he took the exam for Shen Wansan, Shen Wansan had the wit to take out this bone as a knife to solve the problem, so Zhu Yuanzhang said, "Let's call it a bone knife."

Since then, it has become a traditional way of eating that has been passed down from generation to generation.

It's delicious, I have to buy it every time I go to Zhouzhuang.

Wansan hooves, commonly known as hoof, take the hind leg of the pig as raw material, accompanied by red yuan soy sauce, fennel, ginger slices, rice wine, brown sugar and other seasonings, add water and put people in an iron pot or sand pot, and simmer day and night. Served in a shallow porcelain dish, the sauce is red and full, the aroma is steaming, the food is fat but not greasy, crispy but not rotten.

There is a secret recipe for the method of ten thousand three hooves, hehe.

Very tender, sandwiched in the chopsticks the meat skin is still constantly bounced, eating in the mouth has a melt-in-the-mouth feeling, the taste of pig's trotters belongs to the salty and sweet, if the mouth of the friend eats this, may hold the round feeling that the pig's trotters are a little salty, or acceptable, friends with a light mouth can be eaten with vegetables.

Although the pig's trotters look a little oily, they will not feel greasy in the mouth, because the flavor of the spice in the pig's trotters and the special production method of the pig's trotters have concealed the oiliness of the pig's trotters.