Yuanbao Rou is actually pork belly from the inner thigh.

Its meat is relatively fresh and tender, alternately fat and thin, mainly distributed in a concave shape. Because its parts are similar to ingots, it has the meaning of good luck and good luck, hence its name. At the same time, the meat from this part is very expensive and nutritious, and is more suitable for stir-fry, soup, hot pot and other purposes.

Yuanbao pork is actually pork belly from the inner thigh. Its meat is relatively fresh and tender, with alternating fat and thin. Its shape is concave, the fiber of the meat is relatively tight, and the outer layer of the meat has three layers of tendons. It tastes good The taste is also relatively good. The reason why it is called Yuanbao meat is mainly because the price of meat from this part is very high. It is more suitable for stir-fried food or hot pot, and has always been loved by consumers.

Usage of each part

1. Tenderloin refers to the strip of tender meat on the inside of the backbone of pig vertebrates. Tenderloin is usually divided into two parts: large tenderloin and small tenderloin. The large tenderloin is the lean meat connected to the large ribs. It is covered with tendons on the outside and is suitable for cooking. The tenderloin is a muscle on the inside of the spine. It is relatively small and tender, and is suitable for making soup.

2. Pork belly is also called rib meat and three-layer meat. It is located in the abdomen of pigs. There is a lot of fat tissue in the abdomen of pigs, which is also sandwiched with muscle tissue, with fat and thin intervals, so it is called pork belly. The structure of pork belly is one layer of lean meat and one layer of fat meat. Its fat meat melts easily when exposed to heat, and lean meat does not require firewood when cooked for a long time. It is perfect for braised pork or braised pork.