1. Pork belly: When buying meat, pay attention to the fact that normal fresh pork is shiny, evenly red, natural in color, with white fat, slightly dry or slightly moist in appearance, and preferably not sticky to your hands.

2. Front leg meat: Because the pig’s front legs have a particularly high amount of exercise, the meat is relatively tight, tastes refreshing and chewy, has low fat content and is not greasy.

3. Pork belly: Not only is it good for filling dumplings, but it is also a good ingredient for making braised pork and braised pork. Because this piece of meat is fat and lean, it doesn’t taste greasy.

4. Hind rump tip: The meat at the rear rump tip located under the tail bone is tender, contains a small amount of fascia, and the fat is evenly distributed. This piece of meat is not only suitable for frying and frying, but also used for stuffing. Dumplings are also a great choice.

5. Plum blossom meat: Plum blossom meat is alternately fat and lean, and there is not much fat in it. Therefore, the meat filling made with plum blossom meat will not be dry, but it will also be fresh, smooth and odorless.