Diaphragm meat is the piece of pork that connects the heart, liver, spleen and lungs of pigs. The side of the meat is wrapped by fascia, which is the supply area of energy and elements for pigs, so it is also the most energetic piece of pork. Pork is a common ingredient, but it doesn't mean that pigs don't have treasures. It is said that the plaid meat is only about 500 grams per adult pig. The rarer it is, the more precious it is. Plaid meat, also called "lean meat", is the most fragrant piece of pork. There are many ways to make plaid meat. First, when cutting meat, pay attention to each piece with fascia, so that each piece tastes like plaid meat when eating. Stir-fried plaid meat, the periphery of the meat seems to be covered with a layer of tendon, which is chewy and a bit like the feeling of beef tendon. It is tender and oily, with low fat content and very good taste. Suitable for appetizers, because there is fascia, it tastes elastic and chewy. Plaid meat basically contains no fat, and its lean meat part is more tender than other lean meat parts of pork. It is stewed with other ingredients. After a long period of stewing, the unique fascia tastes like pork belly and tastes delicious. It is the most delicious food for old friends. Pork is not only delicious, but also plays a great role in moistening lung, protecting liver, lowering blood pressure, softening blood vessels and improving muscle toughness. Friends who like food must not miss such delicious ingredients.