China: In certain parts of Northern China, such as Beijing, 'pig head meat' is cooked and thinly sliced and served at room temperature. In the Southern parts of China, "Xiao Rou" (肴肉) is made by boning and pickling pig trotters with brine and alum. The meat is then rolled, pressed and eaten cold. In northeastern China, a jellied pork skin dish is often made and served with a spicy soy sauce and vinegar mixture with crushed garlic and red chili powder.