Guoxing Potato Pork Knuckle Introduction
The founder of "Guoxing Potato Pork Hocks," Wu Xiuzhu, helped at the "National Treasure Potato Pork Hocks" restaurant run by her sister-in-law Li Xiufen. After more than ten years, she opened "Guoxing Potato Pork Hocks" at the bridgehead north of Guoxing Bridge. In 2009, due to the landlord reclaiming the land, the restaurant relocated to the opposite side and started anew. In 2015, they moved again due to the landowner's claim. The ingredients of "Guoxing Potato Pork Hocks" include potatoes, flower beans, and pork hocks. The preparation method is as follows: after purchasing the pork hocks, they are first boiled in a pot to sterilize and remove blood. Afterward, they are taken out and washed with clean water for later use. The potatoes are soaked for eight hours, then taken out for later use. The pork hocks, potatoes, and flower beans are boiled together for one hour and then simmered for another half hour. After that, they are taken out for later use, leaving the soup base. When customers order, a suitable amount of the prepared pork hocks, potatoes, and flower beans are put into the soup base to boil, then served in a bowl with coriander sprinkled on top. "Guoxing Potato Pork Hocks" has now passed on to the second generation, operated by Wu's daughter, Chen Yiting, and son-in-law, Zheng Jinfeng, since 2014.
