Skewers of the tenderloin refers to: pigs, cattle, sheep and other vertebrates vertebrae of the inner strip of tender meat, usually divided into large and small tenderloin, large tenderloin is connected to the large ribs of lean meat, suitable for frying vegetables; small tenderloin is the inner vertebrae of a muscle, suitable for making soup. Selection of tenderloin, the requirements of its color red, transparent meat, dense texture, elasticity, hand pressure can be quickly recovered, and there is a special flavor of pork.

But the tenderloin on the market are not necessarily authentic tenderloin, generally used instead of hip tip meat, that is, the parts above the hip, are lean meat, tender meat, generally instead of tenderloin, and not easy to distinguish.