At the table
Lift out a small piece, separate meat from bone, and try it plain before dipping. Use a spoon for the soup and peas.
Watch for bones and hot broth. The dip may be spicy and contain additional seasonings; ask before using it if needed.
This pea-based version is associated with Chongqing. Broth thickness and dipping sauces vary; other trotter soups may use different accompaniments.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
This pea-based version is associated with Chongqing. Broth thickness and dipping sauces vary; other trotter soups may use different accompaniments.
Typical ingredients
In some versions
Recipes vary by restaurant.
How does it taste?
Gentle pork savoriness and earthy peas, with optional chili heat from the dip.
- Chili heat
- Texture
- Very soft meat and gelatinous skin, creamy peas and a lightly cloudy broth.
- How it’s made
- Cleaned pork trotters are blanched and slowly simmered. Soaked dried peas are cooked until tender and served in the soup.
This pea-based version is associated with Chongqing. Broth thickness and dipping sauces vary; other trotter soups may use different accompaniments.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Chongqing.
About this regional connection
Chongqing: The official Chongqing 360 Bowls extract lists 胡记蹄花汤 in 九龙坡区 under 汤; the Jiulongpo district's 2025 official award page also names Huji Trotter Soup. This supports a local association, not exclusive origin or current availability.
Ask if they have it first
请问你们有蹄花汤吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
Pig-trotter soup, with a local craft history in Wansheng
Tihua soup takes different forms across Chongqing. Wansheng has a local tradition centered on pig trotters: the Qilinba cooking technique joined its district-level intangible-heritage list in 2022. Tianqiao, a restaurant opened in 1979, became known for steamed trotters, and its trotter soup was recognized as a Wansheng landmark dish. This is one local branch of tihua cooking; recipes vary from place to place.
