Tracing the Origin: A Millennium-Old Flavor from Chaoshan Ancient Town

When it comes to pork trotter rice, one cannot ignore its birthplace—Longjiang Town, Huilai County, Guangdong Province. This fast food, now popular across the country, carries a thousand-year-old heritage of food culture. According to legend, during the Tang Dynasty, when Han Yu served as the governor of Chaozhou, he tasted this dish and praised it highly, allowing this delicacy to be passed down from generation to generation in the Chaoshan region. In the early days, Longjiang Town thrived due to convenient water transportation, attracting a constant flow of merchants and travelers. To meet the need of passers-by for a quick and filling meal, local ancestors braised pork trotters until they were tender and flavorful, then served them with rice. It was satisfying and convenient, gradually forming the unique prototype of pork trotter rice.

In the early days of reform and opening up, a large number of Chaoshan people flocked to Shenzhen and other cities in the Pearl River Delta to make a living. Longjiang pork trotter rice thus left its hometown and, with its characteristics of "speed, affordability, and deliciousness", quickly spread throughout Guangdong, becoming a staple on the tables of migrant workers. Today, this bowl of rice has gone from street stalls to the whole country, and even become popular on overseas social platforms, letting the world taste the charm of Chinese street food.

Artisanal Braising: The Dual Cultivation of Aged Brine and Heat Control

The soul of pork trotter rice lies in a pot of aged brine steeped in time and perfectly controlled heat. The production of authentic Longjiang pork trotter rice has subtle requirements from ingredient selection to braising. Black pork trotters are preferred for their soft bones and tender meat, which exude a rich aroma after braising. Today, although black pork is hard to find due to its low meat yield, white pork trotters remain the mainstream choice, but craftsmen have never compromised on taste.

Braising is the most skill-demanding step. Based on aged brine, more than a dozen spices such as soy sauce, rock sugar, star anise, amomum kravanh, clove, shiitake mushrooms, and garlic flakes are added. Bring to a boil over high heat, add cleaned pork trotters, then turn to low heat and simmer for more than three hours to allow the brine flavor to fully penetrate the meat. After the brine cools, skim off the solidified lard on the surface, put the pork trotters into a casserole and refrigerate—this makes the texture even more tender and glutinous. A good pork trotter must strike a balance between "soft glutinousness and chewy texture", melting in the mouth without falling apart, rich in collagen but not sticky. This is a culinary miracle created by heat and time.

Flavor Code: The Golden Matching Principle of a Bowl of Rice

A qualified bowl of pork trotter rice emphasizes the triple harmony of "meat, rice, and vegetables". The star braised pork trotters are shiny and oily, with a perfect mix of fat and lean meat. Each bite is full of savory brine, and the non-greasy taste is irresistible. The rice is mixed with lard or brine, making it oily, fragrant, and fresh—it not only absorbs the essence of the trotter's fat but also neutralizes the richness of the brine flavor.

Side dishes, though simple, are indispensable. Sour cabbage or preserved vegetables are the standard grease-cutting staples, whose sour taste balances the richness of the pork trotters. Some restaurants also serve marinated eggs, green vegetables, or braised tofu to enhance nutritional balance. In old Chaoshan restaurants, regular customers have their own "secret orders"—a simple "half fat, half lean with a marinated egg" tells the boss exactly how to serve it, a tacit understanding that embodies the warmth of street food culture. Today, some restaurants have launched creative versions with cheese or curry, breathing new life into the traditional flavor.

Regional Spread: From Street Fast Food to Cultural Card

As pork trotter rice spreads, distinctive regional versions have emerged while retaining the core flavor. Cantonese-style pork trotter rice is lighter than the Chaoshan original, with less salty brine to suit local tastes; Hakka-style pork trotter rice tends to be stewed, often with soybeans and peanuts for a richer soup; Southeast Asian versions incorporate galangal, lemongrass, and other spices, adding an exotic touch.

The popularity of this bowl of rice is inseparable from its accessibility. Priced between 15 to 25 yuan, it offers a hearty meal with meat and vegetables, boasting excellent value for money. Pre-braised in advance, it is served quickly, adapting to the fast-paced urban lifestyle. In 2021, Huilai County held the first "Cantonese Chef · Longjiang Pork Trotter" Skill Competition, further expanding its influence. It has also been featured in food programs such as "A Bite of China" and "Tastes of Old Canton", becoming a culinary calling card of Longjiang Town to the whole country. By 2022, there were over 30,000 restaurants nationwide labeled "Longjiang Pork Trotter", employing 120,000 people—testament to its immense popularity.

Warmth of Daily Life: The Affection Hidden in a Bowl

Pork trotter rice has long transcended its identity as fast food, becoming a carrier of human warmth. In Haikou, Master Bing has guarded a pot of aged brine for 30 years, lighting up his shop at 5 a.m. to prepare hot meals for customers. In Jieyang, 75-year-old Uncle Wang Weiqun’s unnamed shop went viral overseas due to a video, yet he still adheres to the original flavor, welcoming new and regular customers alike. From early-morning taxi drivers to late-night office workers, and from school children to elders, people from all walks of life find comfort in this bowl of rice.

In traditional Chinese medicine, pork trotters are neutral in nature, sweet and salty in taste, with the effect of regulating qi and blood and moisturizing the skin. Rich in collagen, they are regarded by many as a "natural beauty meal". Although they should be consumed in moderation due to high fat and cholesterol content, this does not diminish people’s love for them. A bowl of pork trotter rice contains not only tender meat and fragrant brine, but also ordinary people’s love for life, craftsmen’s dedication to their skills, and cross-regional culinary resonance. As time passes, it always exudes the most touching warmth of daily life.