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Koufu Pig's Trotters, a culinary institution in Xindian's Dapinglin area for over 20 years, has captivated the taste buds of gourmands with its unique braising techniques. The proprietor, Mr. Wan, has perfected the art of braising pig's trotters through decades of experience. The sight of the traditional braising pots at the entrance, each batch of trotters meticulously fire-controlled, arranged neatly with their appealing colors, and the enticing aroma, combined with stringent quality control ensuring consistent flavor, makes this dish irresistible. The signature braised pig's trotters are the culmination of Mr. Wan's extensive expertise. Every day, he selects the middle sections and trotters of fresh pork, scalding them to remove any odors before chilling to firm up the meat. The following day, he prepares the ingredients, cooking and dehairing them, then adding aromatics like onions and garlic for a prolonged braising process of seven to eight hours over high heat, followed by simmering. Mr. Wan emphasizes that before serving, the trotters are again subjected to high heat braising and steaming, a process repeated multiple times to achieve the perfect texture—tender, flavorful, and rich without being greasy. Diners here not only savor the delicious trotters but also find themselves unintentionally devouring multiple bowls of the accompanying braised pork rice.