1, pig blood (slow-cooked slices, fried pig blood, pig blood soup, fresh and tender, slippery entrance)? 2. Pork vermicelli (fried, boiled, refreshing and sweet)? 3, fat sausage (fried, boiled, refreshing, sweet)? 4, large intestine (fried, boiled, braised, refreshing, strong flavor)? 5. Pig liver (fried, steamed, sweet, fresh and delicious)? 6. Pork belly (braised, fried, marinated and fragrant)? 7. Pig heart and kidney (steamed and fried)? 8. Pig tongue (braised and marinated, the most tender part of the whole body, adding a crispy taste)? 9, pig ears (braised, marinated), very popular pig ears, cut pig ears into silk, with shredded vegetables, give pig ears a refreshing and clean sense of balance, the taste is extremely unique. ? 10, Pork Head Meat (braised and marinated): It exudes pastoral flavor, has complex taste, tender and delicious meat, and is full of "adventure" ingredients. ? 1 1, plum meat (pork loin): steamed? 12. The pig's tail is matched with the part with the highest fat content and the most greasy part of the pig's nose (braised and pickled). The inner layer is rich in oil, and with fresh vegetables, the taste will not be greasy. ? 13, ribs (steamed, braised, braised, sweet, meaty and full of flavor) 14, bones (keel, fan bone, tube bone, tail keel, spine: steamed, braised, soup)? 15, pork leg (braised or marinated): the outer layer of the slip mouth is fragrant, and the amount is properly controlled, so it will not be eaten, making the taste more balanced. ? 16, pig's hand (braised, marinated and ginger vinegar): Due to long-term cultivation and good feed, the gelatin layer of pig's hand is much thicker than other pork, containing more collagen, with delicate taste, Q-bite and no cholesterol. ? 17, pork belly (braised, steamed, braised, braised and boiled). ? 18, before earning meat (boiled and steamed)? 19, after earning meat (stew, stew)? 20, braised pork belly (the last main course, returning to the taste of pork itself, people are moved to taste the fragrance of pork, and it is also the last sprint of diners. )? 2 1, all kinds of vegetables are interspersed in the main course to dilute the greasy feeling left in the mouth.