Guangzhou Baiyun trotter is one of the historical dishes. Guangzhou Almost every restaurant has this dish. The production method is Zhushou (forefoot) chopped washed first boiled, then flows into the rinsing spring day, and then picked up vinegar, sugar, salt with boiling, and after cooling for several hours soaking, can be eaten. Eat the skin feel crisp; meat, fat and not greasy, with a sweet and sour taste, appetizing and delicious, fresh and not tire, rather special. Because spring water from Baiyun Mountain, named for the Baiyun trotter.

Baiyun trotter This Road dishes as well as a history interesting story: According to legend, in ancient times, there are temples of Baiyun Mountain, there was a clear spring after the temple, that sweet spring water, long endless stream. The temple has a young monk, mischievous and greedy, small like eating pork. After the monk, he first odd jobs as a monk cooking. One day, while he was master out secretly to the market to buy some of the cheapest trotter, we are preparing to cooking pot. Suddenly, the master came back, the young monk hurriedly thrown into the trotter springs pit after the temple. After a few days, finally heading for the master and go out, and he hurried to the spring those trotter pulled up, she found a strange phenomenon, not only did these trotter rancid, and more pale. The young monk trotter in the pot, and added some sugar and vinegar in a pot together. Cooked, brought a taste, these trotter not fat and not greasy, and cool and sweet and delicious. Monk surprised, since he not only opened their own meat, attracted other monks also broke the ring fast. Later, Baiyun trotter spread to people, people to do the same.

With the development of food culture, modern restaurant, the restaurant's Baiyun trotter pay more attention to color, smell, taste, shape, material plus five willow or red chilli embellishment, color harmony and pleasing to the eye, but also taste better.