Sweet and sour tenderloin, soft fried tenderloin, dry fried tenderloin, fried tenderloin, chicken fillet with sweet pepper rice balls (supplementary food), fried tenderloin with oyster sauce and fermented bean curd, fragrant roasted sand tea tenderloin, sweet and sour tenderloin, crispy sweet and sour tenderloin, and stewed tenderloin with lemon flavor.

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.

When buying tenderloin, it is required to be ruddy in color, transparent in meat quality, tight in texture, elastic, and can recover quickly after being pressed by hand, which has the special flavor of pork.