Liuting Braised Pig Trotters 流亭猪蹄
Liuting Braised Pig Trotters is featured among the local specialties of Shandong.
Image notes
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Liuting Braised Pig Trotters (流亭猪蹄) take their name from Liuting (流亭) in Chengyang (城阳), Qingdao (青岛). The Zhou-family version follows a lengthy process involving seasoning, established stock and cooling, with strict selection of the trotters.
How it is made
In an account published by Chengyang district government, producer Yang Shizhen (杨仕真) specifies tendon-bearing, top-grade trotters from pigs older than ten months. They should be evenly proportioned and weigh about 500 grams each.
The family method has seven main stages and twenty-one operations, taking ten hours in total. Trimming, a secret seasoning mixture, cooking in sauce, old stock and cooling are among the recorded stages. Yang identifies the proprietary seasoning bag as the decisive influence on flavour.
Where it comes from
Yang dates the family craft to Zhou Fangxu (周方绪) in 1855. The family business later used the Fusheng restaurant (复盛饭庄) name; after an interruption, Zhou Qingong (周钦公) and his eldest son reopened it in 1985.
The Zhou-family trotter-making technique entered Shandong’s (山东) provincial intangible cultural heritage list in 2016.
Sources & reading
Written from the linked sources and fact-checked against them on 2026-09-26. Recipes and servings vary between kitchens.