Tenderloin refers to the strip tender meat inside the spine of vertebrates such as pigs, cattle and sheep. The loin is usually divided into a large loin and a small loin. Pork tenderloin is the lean meat connected with big ribs and covered with tendons. Usually, large rows of bones are tenderloin, which is suitable for cooking. The tenderloin is the muscle on the inside of the spine, which is relatively rare and tender and suitable for making soup. You can use this piece of meat to cook fried tenderloin. If you usually fry with vegetables, try to choose tenderloin to fry, because tenderloin itself is thin and has no fat, so it will taste better and will not be greasy, but compared with pork belly, it is not fragrant enough and not as greasy as pork belly. Pork belly is the part with high fat content, and tenderloin is the part with low fat content. Stir-fried tenderloin is for sure, and stewed pork belly is for sure.

Pork belly (also known as pork ribs, three layers of meat) is located in the belly of pigs. There is a lot of fat tissue in the pig's stomach, including muscle tissue, which is fat and thin, so it is called "pork belly".

This part of lean meat is also the most tender and juicy. Pork belly has always been the best protagonist of some representative Chinese dishes, such as Jinan bazi pork, plum braised pork, braised pork, Dongpo pork, Sichuan pork, Daoxiang pork, steamed pork with rice flour and so on. Its fat meat melts easily when heated, and its lean meat is not firewood when cooked for a long time. Braised pork is one of the hot dishes. With pork belly as the main material, it is best to choose three layers of fat and thin meat (pork belly) to make. The cooking skills of braised pork are mainly casserole, which is fat and thin, sweet and soft, and melts in the mouth. Pork belly is the part with high fat content, and tenderloin is the part with low fat content. Stir-fried tenderloin is for sure, and stewed pork belly is for sure.