A, chicken (brine) 1, white chicken, also known as egg chicken, generally more than two pounds to more than three pounds, the meat is relatively old, chewy, generally used to do five spice brine whole chicken, pepper chicken, roast chicken, and salt _ chicken, some are also used to do the cold, but to do the cold can not be done to do the taste of tender. Frozen and fresh goods options. 2, suit chicken, a few two heavy one, the meat is relatively tender, can be used to do five spice brine, and then hand-torn mix, can also be brined after frying battered chili, fried chicken and Orleans baked chicken is also used in this raw material, frozen goods. 3, three yellow chicken, more than two pounds to more than three pounds of meat, tender, not fire-resistant, can be fried and then brine, but is generally used as a raw material of the cold dishes, such as white cut chicken, but the cooked food in the raw material to do! Cold dishes less, restaurants and restaurants with more, frozen fresh goods are available. 4, phoenix claw, more models, prices vary, there are long feet and claws and short claws, some have palm scars, this kind of goods on the cheap, not fire-resistant, very easy to cook, generally used as a five-spice brine, you can also do the tiger skin chicken claws but have to use the long feet and claws, can be made of pickled pepper phoenix claws, frozen goods. 5, chicken tips, more models, shopping to pay attention to prevent the hair, it's very easy to cook, general Used as five spice brine, some in the five spice brine on the basis of processing into paste spicy chicken tips, frozen goods. 6, chicken wings, easy to cook is not easy to taste, cook to prevent the boil rotten is not shaped, so use the first code flavor, can be used for five spice brine, spicy brine, and deep-fried chicken wings and Orléans baked wings, frozen goods. 7, chicken thighs, is not fire-resistant, is not easy to taste, cook to prevent the boil rotten is not shaped, so use the first code flavor, can be used for five spice brine and deep-fried chicken legs, baked chicken legs, frozen goods. Roasted chicken legs, frozen goods. 8, son of the earth chicken male, this raw material is generally used fresh goods, do cold dishes, such as stick chicken, chicken spit, red oil chicken, etc., and some also use butter chicken. 9, earth chicken feet, this is the leisure of the last few years the new raw materials, generally fresh goods, from the third of the drumstick under the down, sold by the individual, spicy marinade. Most hot pot restaurants are selling. 10, turkey tip, larger than the average chicken tip, chewy, generally made into five spice brine, frozen goods. 11, the old side, that is, chicken thighs, but here refers to the old side of the leg, there are also tender side, the deli with the old side, chewy, five spice brine, frozen goods. Roasted chicken brine two, duck 1, white duck, also known as Cherry Valley duck, it is the biggest difference between fresh duck, no duck tongue, duck feet, duck wings we also called three duck, two pounds more than four pounds, the meat is relatively tender but the cost is low, so some use her to do crispy duck, sweet skin duck, roast duck, with the first code flavor, frozen goods. 2, fresh earth duck, said the duck, in fact, is not a purely earth duck, more than the white duck meat quality is good. More than two pounds to four pounds have, can do crispy duck, sweet skin duck, pepper duck, duck, duck, duck, brine duck, etc., to do out than with the white duck taste good, but the price is relatively high, with the first code flavor, usually fresh goods. 3, duck mushroom liver, brine duck mushroom liver must be the first code flavor for more than 36 hours, brine out of the inside of the color will be red, and some of the nitrate salt code, but we do not promote. Generally do five spice brine, you can also halogen cut into slices to do paste spicy flavor, frozen goods. 4, duck wings, shopping attention to whether there is hair, can do five spice brine, Jingwu brine, Zhouheiduck brine, duck wings in the deli belongs to the leisure food, frozen goods. 5, duck palms, can do five spice brine, Jingwu brine, Zhouheiduck brine, belongs to the leisure food, frozen goods. 6, duck head, when shopping for attention to the hair, the specifications of the size of the duck head, generally do spicy brine and sweet and spicy brine, some of the dry pot, belongs to the leisure food. Do dry pot, belongs to the leisure food, frozen goods. 7, duck neck, specifications have size, generally do spicy brine and sweet and spicy brine, do duck neck must be the first over water, in the bleaching and cooling, so that brine out of the oil into the bone marrow, belongs to the leisure food, frozen goods. 8, duck tongue, the price is expensive, the production rate is low, most of the market sells alkali flavor, so pay attention to deal with it, the duck tongue is heavier flavor, generally when doing the first to the initial processing! Processing, and then according to the required taste code flavor, can do soy sauce duck tongue, spicy brine, oil brine, generally do five spice brine less, belongs to the leisure food, there are frozen goods, there are fresh goods. 9, there are also duck side legs, duck liver, these are generally done less, or incidental! So ignore. 10, duck collarbone, duck collarbone is spicy halogen and sweet and spicy halogen patents, belongs to the leisure food, frozen goods. 11, duck intestines, deli generally use frozen goods, low production rate, with a clean treatment, due to the lack of refractory to do when careful to do to the bite, generally do spicy halogen and cool vinegar pepper flavor. 12, duck fungus puts, that is, connecting the fungus liver of the section, pay attention to cleanliness, refractory to be careful to do to the bite. Can be fried spicy flavor, spicy brine, there are frozen goods. 13, duck heart, frozen goods, to deal with the odor, generally use oil brine, spicy brine. Belong to the leisure food. Roast duck three, pig class 1, pork, generally go to the ear, go to the arch of the mouth after the rest of the eyes around the circle of meat, some places are only to go to the ear, pay special attention to clean up the hair, do when the first code flavor, generally do five spice brine and cold, fresh goods, frozen goods are available. 2, pig ear, with the heart of the ear when you dig out, shopping for attention to the tainted blood, as well as the ink of the current epidemic prevention will affect the finished product effect, generally do five spice brine and cold, frozen goods fresh goods are. Cold, frozen fresh goods are available. 3, pig arch mouth, it is divided into short arch mouth and pig face, generally do five spice brine and cold, there is a smoky flavor, but most of this is a semi-finished product, frozen fresh goods are available. 4, pig's feet, generally about a catty, do not be too big, pay attention to deal with the hair, now there is a kind of imported pig's feet, is to go to the big bone is still cheaper than the local, but the flavor itself is a kind of foreign flavor, we generally use it to Do spicy brine, local from the back of a knife to do five spice brine, now popular on the market a cold hot and sour pig's feet, can also be used as a delicatessen dishes, frozen fresh goods are available. 5, pig tails, divided into short-tailed and long-tailed. Short tail is cheap but relatively not so good-looking, generally halogen slaughtered into a section made of paste and spicy, can also be made of pickled pepper flavor. Long tail can do five spice brine the whole plate to sell, but pay attention to the brine process to prevent the skin, try to use a small fire. Frozen goods. 6, pork ribs, with more than the meat to remove, chopped into two to three a piece to brine, generally with fresh goods, but also with frozen goods, but frozen goods always have an odor, and the bones are very large too thick, can be done with five spice brine, sweet and sour ribs, but also brine can be made into cumin-flavored roasted pork ribs, just the delicatessen industry is to use the frying of the. 7, pork tripe, with the turn over side to side, cleaned and then have to cook a water, can be done with five spice brine, can be done with five spice brine, can be done in a large quantity. In the amount of large recommended separate halogen, but also can be halogenated and shredded into paste spicy, frozen goods. 8, fat intestines, there are semi-finished frozen goods, but the taste is not right, there is a strange taste, difficult to deal with. Fresh goods should be cleaned to tear off excess oil, processing should first boil a water, can do five spice brine, in large quantities when it is recommended to separate halogen, low yield. 9, elbow, to buy more than a catty a best, pay attention to the fat and thin, in advance of the code taste, generally do five spice brine, fresh goods. 10, pork liver, pig liver blood stains and odors heavy so when you use it must be scratched into the leaf shape in the code taste, so that it spit blood stains in large amounts of it is recommended that they are separate! Halogen, generally do five spice halogen, now on the market there is a kind of gold and silver pig liver, is a semi-finished product, is in the pig liver in the filling of fat, you can halogen to sell.11,, pig heart tongue belly, deli to do the three kinds of relatively few, the pig tongue to do more, the pig tongue to scrape off the tongue, code flavor generally do five spice halogen and cold, there is also a semi-finished waxed pig tongue. Generally with frozen goods, but there are fine pig tongue and whole pig tongue points. Fourth, rabbit 1, whole rabbit, frozen goods of three rabbits and fresh rabbits, fresh goods and divided into two kinds of head and no head, most of the frozen goods, frozen goods, frozen goods, more models, mainly in the catty difference, can be done five spice brine, pepper and hemp brine and cold, and there are baked rabbits, deli baked rabbits are fried. Cold rabbit generally use fresh goods, but when used must be soaked off the rabbit in the blood stains, or cooked out not good. 2, rabbit legs, rabbit legs and rabbit legs and rabbit legs, rabbit legs in the deli generally used less, can do five spice brine, but most of them are to do the barbecue flavor, frozen goods. 3, rabbit head, buy more models, that is, the difference between the size of the rabbit head, with the use of the scissors must be the first to use the scissors trimmed cleanly molded, to use water code taste method The main thing is to remove the blood stains, code flavor when moving the mouth, generally with spicy brine, plus spicy oil bubble, belongs to the leisure food, frozen goods fresh goods are available. 4, rabbit belly, also known as mouth crisp, frozen goods, fresh goods, with a clean treatment, rabbit belly is not refractory to do when careful to do to bite, deli stores generally do oil brine and spicy brine. Five, cattle 1, beef, brine beef generally use shuttlecock meat, because the local beef is too expensive, you can use imported beef, before using must be marinated for more than 36 hours, do come out of the inside color to look good, some also use nitrate salt, but we do not advocate, can be done with five spice brine, hand-torn beef, salt side of the beef, pepper and hemp beef, some special flavor type to be injected, can be flavored, but also the husband and wife of sliced lungs of the raw materials. 2, beef tendons, generally with hair over the semi-finished products, do five flavors, can also be sliced into oil brine. 3, cattle money belly, deli generally do less, frozen goods semi-finished products, generally do five flavors, but also can be cut into slices mixed with vinegar pepper flavor. 4, cattle grass belly, beef tongue, beef heart, beef head generally do husband and wife slices of raw material for the lungs, frozen goods. 5, lasagna tripe, heavy odors, to be cleaned, in the deli is generally done into a garcinia cambogia flavor! Flavored dishes. Not refractory, to prevent do not bite. Six, aquatic 1, scallops, deli do scallops less, supermarkets do more, but I help people open most of the store did this, sales are good, generally with frozen scallops, to be the first code flavor, can be made into tempeh flavor, oil brine. 2, yellow croaker, the same supermarkets to do more, there are small yellow croaker and large yellow croaker, but small yellow croaker to do more, the first code flavor, can be crispy, can be made into oil brine, tempeh flavor, frozen goods. 3, consume child fish, generally With small consumptive fish, the first code flavor, made into spicy flavor, oil brine, frozen goods. 4, squid whiskers, do to deal with clean, the first code flavor, and then spicy brine, made into cumin flavor, frozen goods. 5, lobster tails, generally fried into a spicy flavor, but also can be spicy brine, there are frozen goods. 6, shredded squid, squid shredded raw material is a large squid ear cut wire, it is very cheap, generally mixed into a spicy flavor, frozen goods. 7, cooked prawns, the raw material is boiled over a water. There are a variety of models, generally choose a large, fried into a spicy flavor, frozen goods.