1. Mutton

Mutton refers to the meat from sheep. In ancient times, it was called pork, pork, and pork. It is one of the most common meats in the world. The texture of mutton is similar to beef, but the meaty flavor is stronger. Mutton is more tender than pork, and has less fat and cholesterol than pork and beef.

2. Beef

Beef is one of the common meat products. The source can be cows, bulls, heifers. The muscle part of the cow can be cut into steaks, beef cubes or beef ribs, or mixed with other meats to make sausages or blood sausages. Other edible parts include ox tail, beef liver, ox tongue, ox louver, beef pancreas, ox thymus, ox heart, ox brain, ox kidney and ox whip. Beef intestines can also be eaten, but are often used as sausage casings.

3. Duck blood

Real duck blood has undergone high-temperature degassing and deodorization during processing. It does not have the smell of blood, but has a duck fragrance; fake duck blood After the blood is broken open, there are honeycomb-shaped pores inside. Starch and other chemicals are often added during the processing, so it is generally tough and can be stretched.

4. Cabbage

Cabbage, scientific name is cabbage. Cabbage is a plant of the genus Brassica and Brassica, and is a variant of cabbage. Also known as cabbage, cabbage, cabbage, cabbage, cabbage, lotus white, etc.

5. Fish balls

Fish balls are also called "fish-wrapped meat". They are minced with eels, sharks or freshwater fish, add sweet potato flour (starch), stir evenly, and then wrap with A ball-shaped food made of lean pork or shrimp filling, it is one of the characteristic coastal snacks. And fish balls are a characteristic traditional snack often cooked in Fuzhou, southern Fujian, Guangzhou, Taiwan, and Fuzhou, Jiangxi, and belong to Cantonese or Fujian cuisine.