I think jiaozi usually uses front leg meat and hind leg meat for beef stuffing, and pursues jiaozi's soft and glutinous taste with hind leg meat; Pursue jiaozi's chewiness, and use front leg meat. The front leg meat is tough and suitable for stewing and roasting. When making jiaozi, it needs to be chopped and pulped to make it soft. The hind legs are tender and suitable for roasting, frying and rinsing, and the taste is more delicate when making jiaozi.