In a buzzing food hall, Wu Xueyu—the 5th-generation heir to Dongjiao’s prized Pig Trotter and Ginger Stewing Technique—works side by side with her mother, keeping this intangible cultural heritage alive.

Wu Xueyu, Inheritor of Dongjiao Pig Trotter and Ginger Stew:

"I studied photography in Hangzhou and built a career in production. Now, I’m back to breathe new life into this heritage dish—it’s my way of bringing Lianzhou’s flavors to the world."

A timeless Cantonese classic, pig’s trotter in ginger and vinegar—slow-simmered with turmeric, sweet vinegar, and spices—has long been a healing comfort food, warming the body, boosting circulation, and aiding postpartum recovery. Once a staple in grandma’s kitchen, this humble tonic is now getting a modern makeover by a young innovator in the Greater Bay Area, transforming it into a contemporary icon of homegrown heritage.  

Leveraging her media savvy, Wu Xueyu turned her mom’s kitchen legacy into a sleek, modern brand. She even created microwave-ready packs and wedding gift editions—bringing tradition into the fast-paced present.  

Wu Xueyu:  

"It’s all about preserving that homemade magic. The stew is perfect as is, but how do we make it effortless? That’s why I designed the microwave pack—so anyone can enjoy it, even at the office!"  

Her project was hailed as a "high-potential youth entrepreneurship venture", and she hopes it inspires more young people to return home and reimagine cultural heritage with fresh creativity.  

Wu Xueyu:  

"Doumen is full of success stories that pushed me forward. Now, I want my journey to light the way for others."