2, the taste is different, the pot meat is sweet and sour, and the meat segment is salty and fresh.

3, the practice is different, pot meat is made of pork loin and starch, fried twice, fried once, and then fried. When out of the pot, the juice is dotted with coriander. The meat in the skimmed section should be fried first and then fried, so pay attention to the curing, hanging and frying of the meat. If it is not cooked well, the meat will become stiff and can't be bitten.

4, the packaging is different, the pot meat is wrapped in a pot and the meat is wrapped in paper.