Different parts of pork have different meat qualities and can generally be divided into four grades.

Special grade: tenderloin; Grade 1: spine meat, hind leg meat; Grade 2: front leg meat, pork belly; Grade 3: blood neck meat, breast meat, front and back elbows.

Different meat qualities require different eating methods when cooking.

1.

Tenderloin is a strip of lean meat under the backbone connected to the big ribs.

The meat has no tendons and is the tenderest meat among pork. It can be sliced, shredded, diced, fried, sautéed, stir-fried, and fried.

2.

Rump meat is located on the top of the buttocks. It is lean meat with fresh and tender texture. It can generally replace tenderloin and is mostly used for deep-frying, stir-frying, and stir-frying.

3.

Rump meat is located on the top of the hind legs and below the buttocks. It is all lean meat, but it is older in texture and has longer fiber. It is generally used as plain meat or twice-cooked meat.

4．

Pork belly is the meat from the elbow bone of the ribs. It is a layer of fat meat and a layer of lean meat. It is suitable for braised in braise, white stew and steamed pork.