1. Plum blossom meat is also called scapula heart meat in some places. Plum blossom meat actually refers to the part of the neck of the pig that is under the first cut when the pig is killed, that is, a part of the meat of the upper shoulder blade of the pig. Because the pig often movement to this part, so its proportion of lean meat is relatively high, coupled with this part of the meat of the cross-section, pink tender meat and silk white grease between, shaped like a plum blossom, and thus get this elegant name.

2, it is said that only five or six pounds of plum blossom meat on each pig, can be said to be quite precious. The plum blossom meat of the local pig looks obvious between fat and thin, and it does have the charm of the plum blossom. A test, the earth pig plum blossom meat fresh fat with parsley refreshing, not greasy, very rare. According to the introduction, the fat content of Yao earth pig is higher, so its plum blossom meat is also more tender. Such superior meat, in addition to stir-fry, used to play hot pot, homemade barbecue is also very good, and can even be used to make a good dumpling filling, so that the taste of dumplings upgraded.