Snowflake meat is pork neck meat.

Pig neck meat is located on both sides of the neck of the pig, because of its scarcity and precious, so there is a "gold six taels", this part of the meat fat such as snowflakes evenly distributed meat tender, smooth and smooth into the throat, the mouth strength moderate.

Pork neck meat, pork neck meat, in front of the front leg of the front and the head of the pig is connected to, in addition to the slaughter of the pig's incision parts, more blood, meat color red, meat quality sheep old, fat and thin not divided. It is suitable for making buns, steamed dumplings, noodle shame or used for braising, flour steaming and other cooking methods.

It is essentially raw pork. And snowflake meat is a part of the fat and chemical fiber more proportionate, snowflake meat selection must be the pig's most elite position, so the price is more expensive.

Classification of Pork

Leftover meat: meat without tendon, the most tender part of pork, can be sliced, shredded, diced. It is suitable for slipping, stir-frying and popping.

Sitting hip meat: all lean meat, but older, solid texture, long fiber, can do white cuts, back to the meat.

Hip Tip Meat: tender meat, mostly lean meat, can be stir-fried, stewed or made into soy sauce.

Five-flower meat: it is the meat of the ribbed part with the ribs removed, fat and lean, five-flower three layers, suitable for braising and white stew.

Milk breast meat: also known as the next five flowers, connective tissue, more often bubble-shaped fat, meat quality is poor, not easy to cook, can be refined oil.

Sandwich meat: the quality of the old tendon, strong water absorption, suitable for chopping, making meatballs. Front row meat" lean in the fat, meat more tender meat, do burning, stewing, rice flour meat.

Bo meat: commonly known as blood Bo, groove head meat, this piece of meat fat and thin, meat, the old quality of the second, eat up crunchy, can only be refined oil or make fillings.

Refer to Baidu Encyclopedia - Pork