Pork five flowers, also known as three layers of meat, because the fat and lean meat spaced out several layers so that the name, located in the abdomen of the pig, but also the highest fat content of a piece of the pig body. When the pork is heated in a pot, the fat melts easily and the lean meat is tender, making it suitable for a variety of dishes, including stir-fry, stewed, braised, buckled meat, back to the pot of meat, etc. It is also the raw material for the famous dish Dongpo Pork.

Five-flame meat has an alias, that is, the rib meat is also known as three layers of meat, it is in the abdomen of the pig, this place it's fat tissue and muscle tissue between, visually it is the fat and thin, fat and lean meat layer by layer, the color is bright and red and white, such as close to the buttock tip part of the pig's pork is the three layers of distinctive layer thickness is comparable to the meat is eaten most of the tender and juicy.

Why do you call it five-flower meat, because pork five layers, in order, respectively, is pork skin, lard, pork lean meat, lard, pork lean meat, so commonly known as five-flower meat.

Five-flower meat as a favorite of Chinese cuisine, similar to the Dongpo meat, back to the pot meat, steamed meat, plum cabbage buckle meat are not in the picture, especially five-flower meat with skin cooking, the color of the meat will be brighter, the soup will be more viscous, and fat but not greasy, excellent taste.