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We had an absolutely perfect day with our tour guide - Rogin Luo - who took us for a hike along The Great Wall! Didn't know what to expect and were thrilled to have him as our guide. Very imformative, knowledgable and fun! We go to experience a part of The Great Wall that was unrestored and see all its natural beauty. Got a long history lesson along the way!

After the hike, we all went to lunch at a small place at the bottom of the hill. Located in a house, we ate lunch in the proprietors bedroom! What a hoot! Rogin is the Best of the Best! This tour company delivered for us and we are extremely grateful.

Karenkatz,
Westborough, Massachusetts
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Home  »  China Travel Guide  »  Beijing Culture  »  Traditional Food  »  
Tianfuhao Sauce Pork Hock

Tianfuhao (天福号) was established in 1982, the 3rd year of Emperor Qianlong in Qing Dynasty by Liu Fengxiang. The manufacture skill of sauce pork hock was listed as state-level non-material cultural heritage in 2008. Centering on sauce pork, Tianfuhao also developed other products such as sauce beef, spiced tripe, sauce pork liver, etc.. It is one part of Chinese culture.

The Story about Tianfuhao
In the 3rd year of Emperor Qianlong, 1738, Liu Fengxiang made a living in Beijing together with his grandson. He operated a store handling in sauce pork hock, sauce belly and sauce pork accompanied with a partner from Shanxi province. The store was too small to be famous with public, so the business always slumped. Finally, the Shanxi partner withdrew, leaving Liu Fengxiang managing the store alone.

















Tianfuhao (天福号in Chinese ) means “fortune granted by God” in Chinese. After Liu Fengxiang hung the plaque on the door, the business was blooming. In the old days, sauce port usually cooked at night and sold on daytime. One day, the son of the Liu Fengxiang fell asleep during cooking the pork hock, as a result, it was overdone. Unexpectedly, a servant in the palace bought the pork hock for Empress Dowager Cixi.

After Empress Dowager Cixi had the pork hock and gave high praise on it for its crisp and tender, not greasy or stuff the teeth. From then on, Tian Fuhao got a great fame. All of the high officers in Qing Dynasty preferred to eat the sauce pork hock of Tianfuhao. The last Emperor of Qing Dynasty, Puyi was yearning for western food and disdained Chinese traditional food except for Tianfuhao sauce pork hock.


















After the liberation, the store of Tianhuhao was moved several times and the plaque was missed. The existing plaque was written by Chen Shuliang, a notable writer. No matter how the situation and plaque changes, the technique of sauce pork of Tianfuhao is handed down from generation to generation.

Sauce Pork Hock
Tianfuhao is strict with material selection. The pork hock from a pig abouthalf and one year old is suitable. All of the pork hocks are nearly the same in size and fat level. Tianfuhao Sauce Pork Hock feathers with the savory and mellow taste, oil but not greasy, lean but not bony. The unique taste results from its ingredients and soup. Usually, the pork hock is braised in the soup for one or two hours, then soaking for several hours until the taste of soup immersing into the inside.


Add On: Beijing Roast Duck
               Beijing Hotpot
               Fermented Soya-bean Milk
               Fried Chop Rice Cake
               Pea Flour Cake
               Royal Cuisine              
             
 Stewed Liver


Sophie

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