The production technology of Fengjing's "Dingti" was first created in the second year of Emperor Xianfeng's reign (1852 AD). According to the "Fengjing Xiaozhi", "There is a Ding Si in the city who is good at cooking. People call Dingti, and people from far and near compete to buy it. In the second year of Emperor Xuantong's reign, he was awarded the award for diligence and was given a military certificate by the governor of Zhejiang." In the early years of Emperor Xianfeng's reign. Ding Runzhang's grandfather, a native of Fengjing, ran a small restaurant next to Zhihe Bridge in Fengjing. It mainly provided hot food and also sold stir-fried dishes, but the business was not very prosperous. As a result, the boss was in a bad mood and couldn't eat. That day, Ding Niangniang heated a pot of appetizer Chinese medicine to stimulate her husband's appetite, including cloves, cinnamon, red dates, wolfberries, and rock sugar. Unexpectedly, the prepared medicine fell into the pot of Dingti, so Ding Niangniang simply added a strong fire to collect the soup. As a result, the pig's feet were cooked, and the aroma was fragrant. After tasting it, it felt oily but not greasy, and the taste was delicious. Since then, the business has been very prosperous. In order to do better, eight techniques for making Dingti were summarized, which also became the essence of Dingti. As a traditional food, pig's trotters have many varieties all over the country, such as Dongpo trotters, Yipin trotters, Zha trotters, and pepper and salt trotters. However, Dingti is mainly eaten cold, but it can be eaten hot. This is different from the way trotters are eaten in other places. Dingti later went to the world. According to Fengjing Xiaozhi, in the second year of Xuantong (1910), it won the silver medal of the Nanyang Quanye Association, and successively won the gold medal of the Panama International Exposition, the gold medal of the Leipzig Exposition in Germany, and the certificates and medals of Philadelphia, Chicago and other places. It has participated in the exposition in more than 20 countries and regions. The good taste of Dingti comes from the century-old soup. At the beginning, the formula was continuously improved to the point of perfection. It was cyclical, and new seasonings were constantly added every day when it was cooked to keep the original flavor forever. Later, game, such as yellow bird and wild duck, was added when Dingti was cooked. In this way, the flavors penetrated each other, making Dingti more and more delicious. Dingti is suitable for people in the south of the Yangtze River, with a slightly sweet taste, and is indispensable for wedding banquets. Although Dingti is still produced using traditional techniques, the raw materials have changed, so protection must be based on the raw materials. Now it is planned to resume the breeding of "Fengjing Du Breeding Pigs" to ensure that the flavor of Dingti does not change.