1. Chicken (halogen) 1 and white striped chicken, also known as laying hens, generally weigh more than two kilograms to more than three kilograms. The meat is old and chewy. Generally used to make spiced braised whole chicken, pepper chicken, roast chicken, brine chicken. Some are also used to make cold dishes, but the taste of cold dishes is not tender. There are frozen foods and fresh foods to choose from. 2. Suit chicken, weighing several times, with relatively tender meat, can be used to make spiced brine, then torn and mixed by hand, or fried with pepper after brine. Fried chicken and Orleans roast chicken are also frozen with this raw material. 3, Sanhuang chicken, more than two kilograms to more than three kilograms, tender meat, not fire-resistant, can be pickled after frying, but it is generally used as a raw material for cold dishes, such as boiled chicken, but this raw material is rarely used for cold dishes in cooked food, restaurants, restaurants, and frozen products. 4, chicken feet, many models, different prices, there are long claws and short claws, some have palm scars, this kind of goods are cheap, not fire-resistant, easy to cook, generally do spiced halogen, you can also do tiger skin chicken feet, but with long claws, you can do pickled chicken feet, frozen products. 5, chicken tips, many models, pay attention to anti-hair when buying, it is easy to cook, generally used as spiced halogen, and some are processed into spicy chicken tips and frozen products on the basis of spiced halogen. 6, chicken wings, easy to cook and not easy to taste, to prevent boiling and not forming, so when using it, you should code the taste first, you can make spiced halogen, spicy halogen, fried chicken wings and Orlean roasted wings, frozen products. 7, chicken legs, not fire-resistant, not easy to taste, cooking, to prevent boiling without forming, so when using, we must first code the taste, you can make spiced halogen and fried chicken legs, roasted chicken legs, frozen products. 8. Chicken, this kind of raw material is generally fresh, and it is used to make cold dishes, such as great chicken, saliva chicken, red oil chicken and so on. Some still use ghee chicken. 9, chicken feet, this is a new leisure raw material in recent years, generally fresh goods, from one-third of the chicken legs down, sold by the piece, spicy halogen. Most hot pot restaurants are selling. 10, turkey tip, bigger than ordinary chicken tip, chewy, generally made into spiced brine and frozen products. 1 1, the old side is the chicken thigh, which refers to the old side leg and the tender side here. Deli shops use old noodles, which are chewy, spiced and braised, and frozen. Braised chicken II. Duck 1, white striped duck, also known as cherry valley duck, is the biggest difference from fresh duck. We also call it Sanwu duck with no duck tongue, feet and wings, ranging from 2 kg to 4 kg. The meat is tender but the cost is low, so some people use her to make crispy ducks, sweet-skinned ducks and roast ducks. When you use it, you must first code the taste and freeze the goods. 2. Fresh local ducks, said to be local ducks, are actually not pure local ducks. Its meat quality is better than that of white striped duck, ranging from two kilograms to four kilograms. Can be made into crispy duck, sweet duck, pepper duck, roast duck, salted duck, braised duck, etc. It tastes better than white striped duck, but the price is relatively high. It is usually fresh when used. 3. Duck mushroom liver and braised duck mushroom liver must be seasoned for more than 36 hours before the color inside the braised duck turns red. Some even add nitrate code, but we don't advocate it. Generally, spiced bittern can be made, or sliced after bittern to make hot sauce and frozen products. 4, duck wings, pay attention to whether there is hair, you can make spiced halogen, Jason Wu halogen, Zhou Heiya halogen, duck wings are snacks in cooked food, frozen products. 5. Duck's paw can be made into spiced halogen, Jason Wu halogen and Zhou Heiya halogen, which belong to snack food and frozen products. 6, duck head, pay attention to the hair when buying, the specifications are large and small, generally do spicy and sweet spicy halogen, and some do dry pots, which belong to snack food and frozen products. 7, duck neck, different sizes, generally do spicy and sweet spicy halogen, when making duck neck, you must first pass the water and let it cool thoroughly, so that the halogen will come out and the oil will enter the bone marrow, which belongs to snack food and frozen products. 8, duck tongue, the price is expensive, the output is low, and most of the products sold in the market have alkaline taste, so attention should be paid to removing them. Duck tongue has a strong smell, so it is generally processed first, and then it can be made into sauce-flavored duck tongue, spicy halogen, oil halogen and general spiced halogen according to the required taste. It belongs to snack food, including frozen food and fresh food. 9, there are duck legs, duck liver, these are generally done less, or incidental! So I ignored it. 10, duck collarbone, duck collarbone is a patent of spicy and sweet bittern, which belongs to snack food and frozen goods. 1 1, duck intestines and delicatessens generally use frozen products, which have low yield and should be cleaned when used. Because it is not fire-resistant, you should bite it carefully. Generally, it tastes like spicy brine and cold rattan pepper. 12, the handle of duck mushroom, that is, the part connecting the mushroom liver, should be clean, not hot, and should not bite. It can be fried spicy, spicy and frozen. 13, duck heart, frozen products, odor treatment, generally use oil halogen, spicy halogen. Belonging to snack food. Roast duck three. Pig 1. Pig's head meat is usually removed from the ears, and the meat around the eyes is left after arching the mouth. In some places, only ears are removed. Pay special attention to the cleanliness of hair, and measure the taste first. Generally do spiced brine and cold dishes, fresh goods and frozen goods. 2, pig ears, when using, you should dig out the heart of the ear, pay attention to dirty blood when buying, and now the epidemic prevention ink will affect the effect of the finished product. Generally, spiced brine and cold salad are made, both frozen and fresh. 3, pig arch, it is divided into short arch and pig face, generally do spiced brine and cold salad, some are smoked, but most of them are semi-finished products, frozen products and fresh goods. 4, pig's feet, generally about a pound, not too big, pay attention to clean hair. Now there is an imported pig's trotters, which is cheaper than the local ones, but it smells bad. Generally, we use it to make spicy sauce, and the local people cut a knife from the back to make spiced sauce. Nowadays, it is popular to make a hot and cold trotter on the market, and it can also be cooked food, frozen goods and fresh goods. 5, pig tail, divided into short tail and long tail. Short tails are cheap, but relatively unattractive. Generally, it is pickled and cut into sections to make spicy food, or it can be pickled pepper. The long tail can be used to sell the whole spiced brine, but in the process of marinating, we should pay attention to prevent the skin from breaking and try to use small fire. Frozen goods. 6, ribs, when used, you should remove more meat and chop it into two or three pieces for pickling. Generally, fresh goods are used, and frozen goods always have a bad smell, and the bones are big and thick. You can make spiced braised pork ribs, sweet and sour pork ribs, or roasted pork ribs with cumin flavor after marinating, but the cooked food industry is fried. 7. Pork bellies should be turned over when used. You have to boil water after washing, and you can make spiced halogen. When the dosage is large, it is recommended to divide the brine. You can also marinate and shred to make spicy and frozen goods. 8, fat sausage, there are semi-finished frozen products, but the taste is wrong, there is a strange smell, difficult to handle. Fresh goods should be cleaned and excess oil torn off. Boil water first when processing, and you can make spiced brine. When the dosage is large, it is suggested to separate brine, resulting in low yield. 9, elbow, it is best to buy more than a catty, pay attention to fat and thin, code the taste in advance, generally do spiced halogen, fresh goods. 65438+ 1 1, pork heart, pork tongue and pork belly are cooked less in deli, pork tongue should be cooked more, and the tongue coating should be scraped off. The taste is generally spicy cold salad, and there are also semi-finished preserved pork tongue. Frozen products are generally used, but there are refined pig tongues and whole pig tongues. Four, rabbit 1, whole rabbit, three rabbits with frozen products and fresh rabbits, fresh rabbits are divided into two kinds, head and headless, most of which use frozen products, and there are many models of frozen products, mainly in the weight difference, which can be made into spiced brine, pepper sauce and cold salad, as well as roasted rabbits and fried in deli. Leng Tu is usually made of fresh goods, but when using it, you must soak the rabbit's blood in it, otherwise it will not look good when cooked. 2, rabbit legs, rabbit legs are divided into rabbit front legs and rabbit hind legs. Rabbit legs are generally used less in delicatessens. They can be made into spiced halogen, but they are mostly used for barbecues and frozen products. 3, rabbit head, there are many models when buying, that is, the difference in size. When you use it, you must trim it with scissors and set it. You should taste it with water, mainly to remove blood stains. Move your mouth when you taste it. Generally, you use spicy brine and spicy oil. It belongs to leisure food, both frozen and fresh. 4, rabbit belly, also known as crispy mouth, has frozen products and fresh products, and should be cleaned when used. Be careful not to bite when the rabbit's stomach is not fire-resistant. Delicious food stores usually make spicy sauce. Five, cattle 1, beef, beef stew generally use shuttlecock meat, because local beef is too expensive, you can use imported beef, and it must be marinated for more than 36 hours before use, so that the color inside will look good, and some still use nitrate, but we do not advocate it. You can make spiced braised beef, shredded beef, salted beef, salted beef, and some injections with special tastes. 2, beef tendon, generally semi-finished products, do five flavors, can also be cut into oil brine. 3, beef belly, deli generally do less, frozen semi-finished products, generally do five flavors, can also be cut into pieces and mixed with rattan pepper flavor. 4. Tripe, tongue, heart and head are generally used as raw materials for husband and wife's lung slices and frozen products. 5, a thousand layers of belly, smelly, should be cleaned, generally made into rattan pepper flavor in the deli. Don't fire, prevent it from biting. Six, aquatic products 1, hairtail, delicatessens do less hairtail, supermarkets do more, but most of the shops I help people do this, and the sales are good. Generally, frozen strips are used, and the taste should be coded first, which can be made into lobster sauce flavor and oil brine. 2, yellow croaker, the same supermarket does a lot, there are small yellow croaker and large yellow croaker, but small yellow croaker does a lot, first code the taste, can be crispy, can be made into oil, soy sauce, frozen products. 3, rat fish, generally use small rat fish, first code the taste, make it spicy, oily, frozen. 4, squid whiskers, ready to be cleaned, first coded, then spicy, made into cumin flavor, frozen products. 5, lobster tail, generally fried into spicy, can also be spicy, there are frozen products. 6, shredded squid, the raw material of shredded squid is shredded squid, which is very cheap and generally mixed in spicy and frozen goods. 7, cooked prawns, raw materials boiled, there are many models, generally choose large, fried into spicy, frozen products.