"One-knife meat" usually refers to the meat at the tip of pig's ass and pig's tail, which is the part that the pig killer cuts first when preparing the first knife.

The second knife meat is usually the meat sitting on the buttocks or the front and rear legs, which is located in the buttocks of pigs and is the place where the second knife cuts.

Three-knife meat refers to pork belly or pork ribs, which is located in the stomach of pigs. These different pieces have their own unique taste and cooking purpose.

A knife of meat tastes fresh and juicy because it contains a certain amount of fat; The meat quality of the second knife meat is relatively tight and suitable for long-term stewing; Three-knife pork (pork belly) is fat and thin, which is very suitable for cooking dishes that need coloring, such as braised pork.