Gaocheng Pork Meat Production Technique is a traditional skill project in the third batch of Wuxi Municipal Intangible Cultural Heritage Representative Projects List. It originated in the late Sui Dynasty. Because the meat of sows is unpalatable, farmers generally discard old sows with declining litter-bearing ability. At that time, a farmer named Chen in Taoyuan Village felt it was a pity to abandon it, so he tried to use a variety of seasonings and repeated practice of long-term roasting. Finally, he roasted delicious Pork Meat, which was widely popular and has been passed down to this day. When cooking, put the washed large pieces of meat into a large pot and cook them with old soup over high heat for one hour. After taking it out and cooling it thoroughly, simmer it over low heat, add fennel, ginger, cinnamon, rice wine and other seasonings in time to simmer, and finally add red food coloring. The roasting process needs to last a whole day. Gaocheng Pork Meat is oily but not greasy, the meat is delicious, and the skin is crispy and refreshing. It is a delicious table dish loved by local people. (No pictures yet, welcome to provide.) (No pictures yet, welcome to provide.)