While most people refer to all four of the pig's limbs as the feet (or trotters), Chinese butchers call the front legs (which are larger, meatier and more expensive) the "hands" and the back legs (which are bonier and harder to eat) the "feet". Which of the two you use is up to you, but for both types, ask the butcher to cut them in half lengthwise, then into pieces about 4cm (1 ½in) wide. You should also have the butcher singe off any hairs left on the feet.
If you can find it, use glutinous rice wine (mijiu) for this dish; it has a milder flavour than the Shaoxing rice wine commonly used.
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