It is also called the pig's mouth. In the Compendium of Materia Medica, this part of the pig's mouth is called the pig's nose and lips. Cantonese people are accustomed to calling this part the pig's nose. We in the Northeast like to call this place the pig's mouth. Generally refers to the upper part of the pig's mouth with the nostrils, up to the eyes. Mainly composed of cortex, some with deep transverse folds. Nutritional value The pig's beak is the most commonly used part of the pig. Pigs often get this part when foraging, so although this part is full of leather, its taste is different from other parts. Relatively speaking, it is firmer and tastes more elastic when cooked. The main purpose of pig beak is to supplement collagen, and there is basically no fat or fat in it, making it healthier to eat. The fat content inside is lower than that of pig's trotters, so Jimei people who like to use pig's trotters for beauty might as well eat pig's mouth. Food taboos: People with internal dampness, heat and phlegm stagnation, and patients with exogenous infections should not eat; those who are obese, have high blood lipids, and have high blood pressure should eat with caution