1, head: it is the pig head that is often said! Common dishes include grilled pig's face and braised pig's head meat.

2. Tail: Hey, the "M-Zone" is the best! Common dishes include stewed pig tails and so on.

Head and tail are generally used for sauce, burning, boiling and so on.

Front leg part:

3, the upper brain: located in the back near the neck, the meat is tender, thin and fat, suitable for frying, frying, sweet and sour, stewing, stewing, etc.

4, sandwich meat: located in the middle of the front trough, neck and front hoof, the meat has old tendons, strong water absorption, suitable for stuffing, balls and so on.

Sandwich meat also includes small ribs, which are suitable for cooking "sweet and sour ribs" and "salt and pepper ribs", and can also be used as soup; Big ribs, mostly used for roasting, burning, frying, etc. There is a long strip of lean meat under the small ribs, called "plum meat", which is suitable for stuffing and meatballs.

5, front hoof: thick skin and many tendons, heavy gum, suitable for braised, stewed, etc., such as rock sugar hoof pounds.

6, neck meat: commonly known as "blood neck" and "groove head meat", the meat is old and poor in quality, fat and thin, and is mostly used for stuffing.

7, front paw: it is pig's trotters! Only skin, tendons and bones, without meat, can be cooked and eaten by cutting off the hoof shell. Generally, braised pork, sauce, soup, freezing, etc. The tendon of the front paw is not as good as that of the rear paw.

Square meat parts:

8. Back: The back part of the pig, including the back, the outside and the big ribs. Big ribs are less tender and used for frying, frying and roasting. The outer ridge, commonly known as "tongji", "hard ridge" and "shoulder pole meat", is a tender part, which is used for frying, exploding and frying. The tenderloin is tender and suitable for frying, frying and frying, such as sweet and sour tenderloin.

9. Five-flowered ribs: Fat and lean meat are arranged at regular intervals, showing three layers of five flowers, which are used for cooking, labeling, braising, steaming, stewing and stewing, such as braised pork.

10, breast: commonly known as "belly bag", the belly of the pig under the square meat is. Poor quality, skin freezing, meat refining (lard).

Hind leg:

1 1, buttock tip: it is located in the upper part of the buttock and is all lean meat. Tender meat can replace tenderloin and is suitable for frying, frying, frying, etc. This part is usually selected for fried pork.

12, sitting on the hip: a rectangular piece of meat close to the inner skin above the back hip, with older meat quality and longer threads, which is generally used for cooking, sauce, frying, etc.

13. External stalls: also known as "hind leg meat" and "marble meat", the lean meat at the front is tender, which can replace the tenderloin and is mostly used for frying, frying and exploding.

14, hind hoof: the meat is solid and can be used for braising and stewing.

15, hind paw: the hoof shell should be cut off from the paw, which is mostly used for sauce, boiling or freezing.