Lilac Pig Leg is a specialty in Yinchuan, China. It is different from other styles, as lilac is added as a special spice, whose smell attracts many tourists. People like to eat Lilac Pig Leg at the beginning of autumn. Its main characteristics are that it’s fat but not greasy, soft, and mellow, so it has become a traditional Yinchuan dish.

Pig legs can be divided into forelegs and upper legs. Forelegs, also called pig feet, have thick pigskin, more tendons and lean meat, and they can be cooked by various methods, such as frying, stewing, boiling, etc. Upper legs have more connective tissues than forelegs, and their skins are elastic.