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This famous Haiyou Shiqquan Pig Rib restaurant located near the Cicheng Palace Mazu Temple uses a signature medicinal stewed pig rib that takes more than 10 hours to simmer carefully. The tempting aroma can be smelled from a block away, and there is even a saying, "If you are a local of Shilin and have not tasted it, you are not a true Shilin native." The medicinal stewed ribs are simmered with 15 kinds of herbs, including angelica and rehmannia. The ribs are first blanched to remove the blood water, then combined with a properly proportioned herbal broth and cooked together in a clay pot. This process keeps the meat tender and allows it to absorb the flavor fully. No monosodium glutamate is added; instead, it is simmered for four hours, alternating between high and low heat, until the essence is fully incorporated into the broth. The bitter taste of the herbs is evaporated, leaving only a sweet flavor, changing the common impression of traditional medicinal food being "dark, bitter, and astringent." The broth is remarkably sweet, clear, and rich with a smooth, sweet aftertaste, making it a true delicacy.