1, tenderloin: It is lean meat connected with big ribs under the spine. There is no tendon in the meat, which is the most tender meat in pork. You can slice, shred, dice, fry, fry, and fry best.

2, hip tip meat: located in the hip, is lean meat, fresh and tender meat, generally can replace tenderloin, mostly used for frying, frying, frying.

3, sitting on the hips: located above the hind legs and below the hips, all are lean meat, but the orientation is older and the fiber is longer. Generally, it is mostly used as white-cut meat or cooked pork.

4. Pork belly: it is the meat of the elbow bone in the rib. Is a layer of fat, a layer of lean meat. Suitable for stewing, stewing and steaming pork.

5, plum blossom meat: the muscles of the shoulder are close to the chest, and the lines of the flesh extend along the body, so there is fine fat attached between the muscles, which is often used for barbecued pork or fried roast.