Pot meat is a northeast dish. At first, in order to adapt to the tastes of foreign guests, the salty "roast pork strips" were changed into sweet and sour dishes. Usually, pork tenderloin is sliced and marinated, wrapped in deep-fried pulp, fried in a pot until golden brown, fished out, and then stirred and thickened in the pot. This dish is golden in color and tastes sweet and sour.

2. Oily meat

It is distributed in Jiangsu, Shanghai, Shanxi and Zhejiang. Golden and translucent in color, salty and fresh in taste, soft in texture, transparent in juice, not thin or thick, and slightly oily.

3. Small fried meat

A very grounded but delicious home-cooked dish in Hunan cuisine is spicy and delicious, and the sliced meat is delicious but not greasy. Deeply loved by people.

4. Braised pork

The most common and classic meat dish, the key to braised pork is the heat. Good braised pork tastes fat but not greasy, soft and elastic, the gravy is delicious and rich, and the sauce is rich.

5. Sufu meat

The sauce flavor of red tofu and the meat flavor of pork belly combine with each other to produce a very rich and fragrant compound taste, which is super delicious but not greasy, especially suitable for summer cooking.