Wansan pork hock (万三蹄) is Zhouzhuang's most famous dish, named after Shen Wansan — the merchant who built the town's most celebrated mansion. The whole knuckle is braised for several hours in soy sauce, rice wine, and sugar until the skin turns deep mahogany and the collagen melts entirely into the liquid. The result is sticky, rich, and best eaten with plain steamed rice.
Restaurants along the main lane all serve a version; the traditional presentation comes with a ceramic cutting board and a thin blade designed to slide through the gelatinous skin cleanly. Look for places that offer a half-portion (半只) to avoid being overwhelmed — the hock is large and filling.