The elbow is the leg of a pig.
The elbow is the leg meat of the pig, divided into the front elbow, also known as the front hoof, its skin thick, sinewy, gelatinous, lean meat, often cooked with the skin, fat but not greasy. Suitable for burning, steak, sauce, stew, marinade, 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 the 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 basic with the former elbow.
Expanded Information:
Old Beijing has a custom of eating elbows with sauce on New Year's Eve, which is a good sign of a fat pig arching over the door. The old Beijing custom is to eat Tianfu sauce elbow on New Year's Eve, which is a sign of the fat pig arching the door, sending blessings to the home, and a lucky. The Spring Festival is a traditional festival of the people, "Poetry" has recorded, every Lunar New Year, the people drink "spring wine", eat "feast" mutual "blessing" lights and colors, to meet the New Year! The people of the country drink "spring wine" and eat "feasts" and "bless each other" with lanterns and colors to welcome the New Year.
"Dongpo elbow" is actually not the work of Su Dongpo, but his wife Wang Fu's wonderful work. "Dongpo's elbow was named after him and is a famous Sichuan dish because it comes from Dongpo's hometown, now Dongpo District, Meishan City, Sichuan Province.
Legend has it that once Su Dongpo's wife Wang Fu stewed elbow at home due to a momentary lapse of attention, the elbow burnt yellow and sticky pot, she hastened to add a variety of ingredients and then cooked carefully to disguise the burnt flavor. Unexpectedly so slightly yellow elbow flavor is surprisingly good, and suddenly happy Su Dongpo. Su Dongpo not only repeated their own concoctions, and left a record, but also to friends and family to vigorously promote, so, "Dongpo elbow" will be able to pass on.
Baidu Encyclopedia - Elbows