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In 1948, the founder of Xiong Jia Wan Luan Pig’s Leg, Xiong Yan Er, was originally known for running Hakka rice noodle stores in Wan Luan Township. At that time, a Cantonese chef suggested adding braised pig’s leg to the menu. The pig’s leg is made from fresh pork shanks, simmered for three hours, and served with a homemade dipping sauce. Over the years, this braised pig’s leg has become a famous delicacy throughout Taiwan. Xiong Jia’s pig’s leg insists on using pork shanks that are firm with some connective tissue, after trimming the hair, the meat is stewed in a 40‑year‑old brine for three hours until it absorbs the flavor, making the renowned Xiong Jia Wan Luan pig’s leg that is known nationwide. When served, it is paired with Xiong Jia’s homemade dipping sauce, which makes it even more fragrant and flavorful. Pig’s leg is a common dish in Taiwan, often served with noodle soup.