Tenderloin: It is lean meat connected with big ribs under the spine. There is no muscle in the meat, which is the most tender part of pork. High moisture content, low fat content, fine muscle fiber, frying, frying, frying and other cooking methods are suitable. Buttock tip meat: located in the buttocks, all lean meat, fresh and tender meat. It can be used instead of tenderloin when cooking. Sit on the hips: above the hind legs and below the hips. They are all lean meat, but the meat is older and the fiber is longer. Usually used when cooking boiled meat or cooked pork. Pork belly: it is the meat of the elbow bone in the rib, with a layer of fat meat and a layer of lean meat in the middle. Suitable for braising, stewing and steaming. Front leg meat: also known as sandwich meat, located in the upper part of the front leg, half fat and half thin, with many old muscles and strong water absorption capacity, suitable for stuffing and meatballs. There is a row of ribs in this part, called Xiao ribs, which are suitable for making sweet and sour ribs or cooking soup. Front row meat: also called upper brain meat, it is a piece of meat on the back near the neck. Lean meat is tender and suitable for making rice noodles and stews. Chest meat: there are many connective tissues in the lower abdomen of ribs, which are all bubble-shaped and have poor meat quality. Generally used to make bacon or refined lard, it can also be burned, stewed or used to make crispy meat. Marble meat: located in the hind legs, all lean meat, tender meat, less tendons, short muscle fibers, suitable for frying, frying and frying. Hoof: located at the lower part of the front and rear legs, the rear hoof is better than the front hoof, and it can be braised or braised. Neck meat: also known as blood neck and groove head meat, it is connected with the pig head at the front end of the front leg. It is the blade of a pig when it is slaughtered. There is much dirty blood, red meat color, fat and thin, and poor meat quality. Usually used for stuffing and barbecued pork. A pig's body has many parts. The meat in each part is fat, thin and tender, with different tastes, different nutrients and eating methods. When buying pork, you should choose according to your cooking needs. The practices and names of different parts of the pig's body are not exactly the same, which can be roughly divided into the following categories: tenderloin: the tender part of pork can be sliced, shredded and diced without tendons in the meat. Suitable for rolling, frying and exploding. Ass sitting: all lean meat, but old, solid texture, long fiber. They can be made into white-cut meat and cooked pork. Buttock tip meat: tender meat, mostly lean meat, can be fried, stewed or made into soy sauce. Pork belly: it is the meat with ribs removed. There are fat and thin, five layers of flowers and three layers of flowers. Suitable for stewing. Breast meat: also known as the next five flowers, there are many connective tissues and many fat bubbles. Poor meat quality, not easy to cook, can be refined. Sandwich meat: the meat is old and strong, with strong water absorption, suitable for chopping stuffing to make meatballs. The meat in the front row is "thin and fat, and tender." It's boiled, stewed, and rice flour meat. Pork: commonly known as "blood pork" and "groove pork", this piece of meat is neither fat nor thin, and it is old and inferior. What tastes crunchy can only be refined or filled. In addition, the meat quality of all parts of the whole pig is good or bad. In some places, the price is "one size fits all", and in some places, it is priced according to quality. Generally, the quality of onions can be divided into the following grades: super grade: tenderloin; Level 1: Tongji, rear buttock; Level 2: five flowers on the front buttock; Level 3: blood neck, chest, front elbow and back elbow, so it should be the best tenderloin.