Mutton refers to the meat of sheep, which was called "Rou rou", "Rou rou" and "Jie rou" in ancient times, and is one of the common meats in the world. Mutton is similar to beef in meat quality, but it has a strong meat flavor. Mutton is more tender than pork, and has less fat and cholesterol than pork and beef.

2. Beef

Beef is one of the common meats. Sources can be cows, bulls and heifers. The muscle part of cattle can be cut into steak, beef pieces or cowboy bones, and can also be mixed with other meats to make sausages or blood sausages. Other edible parts include ox tail, ox liver, ox tongue, ox louver, ox pancreas, ox thymus, ox heart, ox brain, ox kidney and ox whip. Cattle intestines can also be eaten, but they are often used to make sausage coats.

3. Duck blood

Real duck blood has been degassed and deodorized at high temperature during processing, and there is no bloody smell, but a duck smell is floating; After the fake duck blood is broken, there are honeycomb pores inside, and starch and other chemicals are often added during processing, so it is generally tough and can be stretched.

4. Cabbage

Cabbage, the scientific name of cabbage, is a variety of cabbage, which belongs to Brassicaceae and Brassica. Also known as cabbage, pimple white, cabbage, cabbage, cabbage, lotus white and so on.

5. Fish balls

Fish balls, also known as "fish-wrapped meat", are made of eel, shark or freshwater fish, mixed with sweet potato powder (starch) and then wrapped in meatballs made of pork lean meat or shrimp, which is one of the snacks with coastal characteristics. Moreover, fish balls are the traditional dishes that are often cooked in Fuzhou, southern Fujian, Guangzhou, Taiwan Province and Fuzhou, Jiangxi, and belong to Cantonese cuisine or Fujian cuisine.