Qingyan Local Delicacy 青岩美食卤猪蹄

Qingyan Braised Pig Trotters, also known as "Number One Scholar's Trotters," is a famous Guizhou dish made primarily from pig trotters. Its name originates from the late Qing Dynasty, when Zhao Yijiong, a native of Qingyan, often ate braised pig trotters at the night market on North Gate Street in Qingyan while preparing for the imperial examinations in Beijing. After he became the first number one scholar from the Yunnan-Guizhou region in the 12th year of the Guangxu reign (1886), the locals combined the braised trotters with the culture of the "number one scholar," turning it into a cultural symbol commemorating Zhao Yijiong. The dish uses plump pig trotters, slow-cooked over low heat with aged marinade and over ten types of spices. The finished trotters have a red skin and moist, tender meat, soft and chewy. They are typically eaten with a dipping sauce made from crushed chili peppers, double-flower vinegar, ginger, and scallions, traditionally enjoyed by hand.
青岩卤猪蹄，又称“状元蹄”，是以猪蹄为主料的贵州名菜。其名源于清末青岩人赵以炯赴京赶考时常去青岩北门街夜市吃卤猪蹄，后高中光绪十二年（1886年）云贵首位状元，当地遂将卤蹄与“状元”文化结合，成为纪念赵以炯的文化符号。菜品选用肥大猪蹄，经老卤配以十余种香料文火慢煨，成品皮红肉润、软糯弹牙，需蘸糊辣椒、双花醋、姜葱调制的蘸水食用，传统吃法为手抓啃食。
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