上世纪30年代江苏省滨海县东坎镇的卤猪头肉就名闻遐迩。在经历了70多个春秋的风雨沧桑之后,退伍军人殷长年对传统工艺进行大胆改进和创新,采用独特配方,将猪头、猪大肠、猪耳等放进20多种中草药合成的汤锅里煮,制作十分考究,较之传统产品更胜一筹,因而品尝过的人总会赞不绝口。 In the thirties of last century, Binhai County, Jiangsu Province, Dongkang halogen pork meat named Wen Ya. After more than 70 years of vicissitudes in the spring and autumn, veteran Yin Chang boldly improved and innovated the traditional craftsmanship and adopted unique formula to make pig head, pig intestine and pig ear into more than 20 kinds of Chinese herbal medicine soup pots. Very sophisticated, superior to traditional products, so people who have tasted will always praise.