"Tianfuhao" braised pork hock with soy sauce is one of the dishes awarded as "China's time-honored brand" that has a history of more than two hundred years.

"Tianfuhao" braised pork hock with soy sauce is quite unique, oily but not greasy, lean but not bony, savory and mellow, with tender skin. The essence lies in the ingredients and soup. Add soup after the pork hock is braised for an hour and then the fire should be well controlled. Finally, take the pork hock out of the boiler. Although this dish is called sauced pork hock, no sauce is used. The pork hock is in sugar color. When get it out of the boiler, keep the skin sticking to the meat so that the pork hock will not be broken or fallen apart when held up by the chopsticks. The skin is in dark violet color, glistening with oil. With fresh and inviting flavor, the meat in the mouth will not cause any greasy feeling and the flavor will linger in your mouth for a long time.