1, Pork head meat inside including teeth and jaws, ears, upper and lower mouth tip, eye sockets, walnut meat and so on. Pork head meat skin thick, old texture, gum heavy. Suitable for cold, brine, pickle, smoke, sauce wax, etc.?

2, plum blossom meat (eyebrow meat, phoenix head skin meat): here the meat skin is thin, slightly brittle, lean with fat, tender meat. Suitable for brining, steaming, burning and making soup, or back to the meat, etc..

3, neck meat (also known as towards the head of the meat, pork cheeks): the meat is old, fat and thin, suitable for making dumplings and dumplings stuffing, or braised, steamed, and so on.

4, front leg meat: this part of the meat is fat and lean, the meat is older. Suitable for making buns, cold, brine, burn, pickle, sauce wax, salted roast white (sprouts buckle meat) and so on.

5, the front elbow (also known as the front bladder): its skin is thick, sinewy, gelatinous heavy. Suitable for cold, burn, soup, stew, brine, simmer, etc..

6, front feet (also known as front hooves, pig's hands): the quality is better than the back hooves. Here only skin, tendons, bones, gum heavy. Suitable for burning, stewing, brining, simmering and so on.

7, tenderloin: this meat is tender, fat and thin connected. Suitable for brine, cold, marinated, sauce wax or do back to the meat, fat can do sweet white.

8, is to keep the rib: this meat skin thin, fat and lean, meat quality is better. Suitable for steaming, brining, burning, simmering, pickling, can be cooked sweet roast white, steamed meat, braised pork, etc..

9, five-flower meat (three lines of meat, two cuts to protect the ribs): this part of the meat due to fat and lean, *** have five layers, so called five-flower meat. Its meat is more tender, fat and thin, thin skin. The amount is suitable for burning, steaming, salty roast white, braised pork, Dongpo meat, etc..

10, milk breast meat (also known as the next five meat, drag mud meat, soft nest, etc.): it is located in the abdomen of the pig, the meat quality is poor, more bubble meat, more fat and less lean. Generally suitable for doing burned, stewed, fried crispy meat, etc.?