The elbow is the leg meat of the pig, divided into the front elbow, also known as the front hoof, its thick skin, tendons, gelatinous heavy, lean meat, often with the skin cooking, fat but not greasy. Suitable for burning, steak, sauce, stew, brine, soup and so on. Such as braised elbow, vegetable heart steak elbow, stewed elbow; back elbow, also known as the back of the hoof, due to connective tissue more than the front elbow content, skin old and tough, the quality of the front elbow is poor. Its cooking method, and the use of the basic with the former elbow.

Pig elbow is a lot of people like to eat, especially those who love to eat meat, then you know which part of the pig elbow is? Here together.

Elbow is the leg meat of the pig, divided into the front elbow, also known as the front hoof, its thick skin, tendons, gelatinous heavy, lean meat, often cooked with skin, fat but not greasy. Suitable for burning, steak, sauce, stew, brine, soup and so on. Such as braised elbow, vegetable heart steak elbow, stewed elbow; back elbow, also known as the back of the hoof, due to connective tissue more than the front elbow content, skin old and tough, the quality of the front elbow is poor. Its cooking methods, and uses basically the same as the front elbow.

It is said that the old Beijing "Tianfu number" was built in the Qing Dynasty, Qianlong three years (1738), has been more than 260 years, according to the old people say that it has a legendary experience: three years in Qianlong, Shandong Yexian Liu Fengxiang led his grandson to Beijing to make a living, and a Shanxi merchant partnership in the Xidan Pai Lou, the east corner of a soy sauce shop, operating a soy sauce meat shop, and the business is not only to make the meat, but also to make the meat, so that the meat can be used in a variety of ways. A soy sauce meat store, operating soy sauce elbow, soy sauce meat and soy sauce belly. But the store is small, no name, no number, so it has not been prosperous. One day, Liu Fengxiang to the market for goods, see the old stalls on an old plaque, the book "Tianfu No." three Yan regular script, the stroke is strong, Liu Fengxiang that the plaque has the meaning of God's blessings, and then bought back to hang their own lintel above. After the store was named after this, business became more and more prosperous. Heaven's blessings did come. In the past, meat stores used to make meat at night and sell it during the day. Once Liu Fengxiang's descendant Liu Fenming night watch stove, unexpectedly fell asleep, elbow cooked over the fire, he was very anxious, had to be the pot of boiled elbow repeatedly processed and organized, barely sold. Happily, there is a criminal department after the Lord bought on the spot tasting, said: "today's elbow sauce is good, and crispy and tender, not greasy mouth, not stuffed teeth, the flavor of fragrant sheep." Not long after, there is a palace eunuch to buy elbow. After the eunuch left, Liu Fenming was afraid of a big disaster, but once again, fortune came from heaven. From then on, Liu Fenming carefully researched and summarized a set of unique production methods, and in the selection of materials, processing, more and more rigorous, the quality of the sauce elbow is also getting better and better. As a result, the officials and dignitaries of the Qing Dynasty loved to eat elbows in sauce of "Tianfu No.", and the fame of "Tianfu No." was also boosted. It is rumored that the Empress Dowager Cixi also appreciated it after tasting it, and gave "Tianfu No." a belt plate, stipulating that it should be sent to the palace on a daily basis. From then on, the elbows in sauce made by "Tianfu No." became the tribute of the Qing Dynasty. In the folk more and more famous. According to Wang Shouxiang, the master of the Tianfu said, his late master Sheng Suhai sent to the palace during his lifetime elbows in sauce.

After the 1911 Revolution, the last emperor Puyi aspired to Western life, wearing a suit, eating foreign food, the traditional food of the Qing Dynasty Palace disdain, but "Tianfu" sauce elbow is an exception, although Puyi ate western food every day, but "Tianfu "Elbow in sauce is a dish that is necessary on the western food table. Master Sheng also recalled that "the last emperor" Puyi was amnestied, the next day, riding a bicycle to buy elbows in sauce at Tianfu No. store. Puyi's fondness for elbows in sauce is well depicted in his autobiography "My First Half Life". Celebrities who love to eat elbows in Tianfu's sauce are even more numerous, and there were many big names in the acting world in the past. Mei Lanfang and Ye Shenglan, masters of Peking Opera, love to eat meat in Tianfu's sauce, and Yuan Shihai loves to eat chicken in Tianfu's sauce, and they are artists as well as gourmets, and they all recognize Tianfu's meat products. The teacher said he used to send soy sauce meat to old Mr. Wang Huaiqing, the father of Wang Guangmei, and Lu Kejie, a famous physician in Xidan.