Pig's abdomen, pig's upper scapula, pig's front leg, etc. Pork belly, breast meat and plum blossom meat. The meat in these parts is fat and thin, which can produce rich taste in the cooking process, tender but not firewood.

Pork belly is mainly pork belly, with distinct layers, moderate fat and not easy to crack, which is very suitable for braised pork;

The meat above the pig's forelegs is foregut meat, also called sandwich meat or pork belly. It also has the characteristics of being fat and thin. After stewing, it tastes sweet and soft and melts in the mouth.

Plum blossom meat is located on the upper shoulder blade of pigs. Delicious taste and high oil content. Can add flavor and taste to braised pork.