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Wanluan Township in Pingtung County is a simple, unpretentious rural town, yet it is famous throughout Taiwan for its braised pork knuckle, especially along Minhe Road, where numerous pork-knuckle shops line the street, forming a distinctive local culture. The founder of Wanluan pork knuckle was Lin Hai-hung, who in 1945 sold danzai noodles in the evening at the Wanluan Market. One day, struck by sudden inspiration, he switched to selling pork knuckle. Thanks to its superb flavor, it became wildly popular. Wanluan pork knuckle’s island-wide renown rests on its unique preparation process and the special garlic-dip recipe served with it. Only the pig’s forelegs are used, simmered in a proprietary blend of Chinese herbs with no harmful additives such as borax. After long, careful stewing, the knuckle emerges with a fragrant, springy skin and tender, juicy meat that is never greasy; the skin, flesh, and tendon offer a resilient yet slightly crisp bite that is wonderfully refreshing, and the rich dipping sauce adds an inimitable finishing touch.