1, the difference in position:

The upper pork belly is mainly distributed in the local position of ribs, while the lower pork belly is the pork belly on the pork stall, which is just right between fat and thin.

2, the difference in cooking:

The upper pork belly is very good for making dumplings with meat stuffing or meatballs, and the lower pork belly can be braised pork or fried with vegetables.

The last five flowers:

The pork belly is the meat near the pork ribs, which is also commonly known as pork ribs. That is to say, when the ribs are removed, this part of the pork belly will be picked out, and the pork belly in this part will have more fat and less lean meat. In taste, the pork belly has more fat, and the lean meat tastes more firewood.

Middle five flowers:

Zhongwuhua is the thickest pork belly in the pig's body, and it is the pork belly if it is not obviously bounced by hand. Because it is thicker, the taste will be slightly harder.

The next five flowers:

The next five flowers are pig's belly and cooked pork belly. The pork belly in this part is just right between fat and thin, which is called the pork belly selected above. From the taste point of view, the next five flowers can reach five flowers and three layers, which are fat and thin, and the taste will be better. The fat and lean meat of the next five flowers are very uniform, which is suitable for stir-frying and making braised pork.