Qingyan Scholar's Pig Trotter

Qingyan Scholar's Pig Trotter

　　When making food, people in Guizhou love to use dipping sauces, and these sauces are quite particular in their preparation. For example, vegetable dishes are paired with red oil chili sauce, while meat dishes are paired with a vegetarian dipping sauce. The Qingyan Scholar's Pig Trotter is one such dish that must be eaten with a vegetarian chili dipping sauce.

　　 It is said that during the Guangxu period of the Qing Dynasty, Zhao Yijiong, a native of Qingyan Town in Huaxi, Guiyang, stayed up late studying for the imperial examinations in Beijing. One day, feeling hungry, he went to a night market food stall on Beimen Street and ordered two plates of braised pig trotters for a late-night snack. After eating, he couldn’t stop praising them. The vendor then said, “Young master, the word ‘trotter’ (蹄) sounds the same as ‘question’ (题). By eating these pig trotters, you’re sure to achieve success in the exams.” Zhao laughed it off and didn’t take it seriously. Soon after, he went to Beijing to take the exams and actually did achieve top honors, becoming the first person from Guizhou to rank first in the imperial examinations and win national acclaim. From then on, these Qingyan braised pig trotters were named “Scholar’s Pig Trotter,” becoming a local delicacy and a famous food in the ancient town, passed down to this day. Those who have tried it say: even if you don’t want to become a scholar, you should still try this Scholar’s Pig Trotter.

　　 Nowadays, visitors to the Qingyan Ancient Town rarely resist the allure of the Scholar’s Pig Trotter. Shiny, maroon-colored pig trotters are displayed on plates in front of shops by local families, with the aroma of braised meat wafting through the streets. Once you sit down in a shop, order one, and enjoy it with the dipping sauce, you’ll understand what it means to have something rich yet not greasy, tender and fragrant.

　　 Every household in Qingyan Ancient Town knows how to make Scholar’s Pig Trotter, so the recipe isn’t really a secret—anyone can give it a try. First, wrap spices like star anise, sandalwood, fennel, licorice, and others in a white gauze cloth and place them in a pot of clear broth. Then, heat a clean pan, add oil, and stir-fry rock sugar to caramelize it. Next, add the caramelized sugar, soy sauce, salt, cooking wine, ginger, green onions, MSG, and more rock sugar to the clear broth to make the braising liquid. Second, use a blowtorch to singe off the fuzzy skin on the pig trotters, browning the skin, then soak and scrub them clean in water. Cut them into two pieces, blanch them in boiling water, and remove them. Place them into the braising liquid, bring it to a boil over high heat, then reduce to low heat to keep it gently simmering. After carefully braising for about three to four hours, the delicious Scholar’s Pig Trotter is ready to be served.

　　 There’s not much secret to making the dipping sauce for Qingyan Scholar’s Pig Trotter, but you’ll have to make a trip to Qingyan because one key ingredient—Shuanghua Vinegar—can only be bought in the ancient town. Of course, some supermarkets in Guiyang may carry it, but if you’re from out of town, you’ll have to come to the ancient town. Once you have Shuanghua Vinegar, making the dipping sauce is simple—place handmade dried chili powder, chopped scallions, minced ginger, salt, MSG, and other seasonings in a bowl, then pour in Shuanghua Vinegar and soy sauce, mix well, and it’s done.

　　 Dipped in the seasoning, each plump, glossy, and richly aromatic braised pig trotter is slowly broken down bone by bone. Accompanied by the Shuanghua Vinegar, a wonderful moment comes to rest in the ancient town. (By Wang Lu)