Elbow is the leg meat of the pig, divided into the front elbow, also known as the front hoof.

Its skin is thick, sinewy, gelatinous and lean, and is often cooked with the skin, fatty but not greasy. Suitable for burning, steak, sauce, stew, marinade, soup and so on. Such as braised elbow, vegetable heart steak elbow, stewed elbow, after the elbow, also known as the back of the hoof, due to the connective tissue more than the front elbow content, skin old and tough, the quality of the front elbow is poor. The cooking method, and the use of basically the same as the former elbow.

Eating elbow on New Year's Eve. Spring Festival is the traditional major festivals of the people, "Poetry" has recorded that every Lunar New Year, the people drink "spring wine", eat "feast" mutual "blessing" lights and colors to welcome the New Year! The New Year's Eve is approaching. Old Beijing has a custom to eat on New Year's Eve, Tianfu number of elbows in sauce, heralding the fat pig arched door, send blessings to the home, to figure a lucky.

The elbows are served in two forms:

One is in clear soup. It is to take out the steamed elbow, put it in a bowl, and fill it with the soup of stewed chicken, if there is no chicken soup, plain water will do. Add a small amount of salt, a little onion, can be. It is best to have a separate bowl of soy sauce, when eating dipped in soy sauce, the flavor is more fresh.

The second is the condiment style. Steamed elbow out of the court bowl, will be matched with the condiments poured, can be eaten. Meishan's Dongpo elbow garnish is very elaborate, consisting of 17 kinds of raw materials, with distinctive features, and suitable for guests from the East, South, West and North and the taste of overseas friends.