A true food lover

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1 refers to pig’s head meat: thick skin, tough texture, and high gel content. Suitable for cold dressing, marinating, pickling, smoking, and preserving. 2 is phoenix skin meat: it has thin skin that is slightly crisp, a mix of lean and fatty parts, and relatively tender flesh. Suitable for braising, steaming, roasting, and making soups, or for dishes like stir-fried pork with leftovers. 3 is the neck meat: it has tough texture and no distinct lean or fat portion; it is suitable for use as filling in baozi or dumplings, or for cooking methods such as braising or steaming in rice flour. 4 refers to meat from the front legs: medium fat and medium lean, with relatively tough texture. It is suitable for cold dishes, marinating, stewing, pickling, curing in sauce, and salted braised dishes (such as sprout-covered pork). 5 is the front elbow (also known as the front shoulder): thick skin, many tendons, and high in gelatin. It is suitable for mixing with cold dishes, cooking, making soups, stewing, marinating, and braising. 6 refers to the front feet (also known as forehooves or pig’s feet): their quality is better than that of the hind feet; they consist only of skin, tendons, and bones, with a high proportion of gelatin. It is suitable for cooking methods such as roasting, stewing, marinating, and braising. 7 refers to the tender meat with a layer of fat surrounding it: the flesh is soft, and fat and lean meat are combined together. It is suitable for pickling, serving cold, marinating, making sauces or preserved foods, or for use in dishes like \"Hui Guo Rou\"; the fatty parts can be used to prepare dishes such as sweet braised meat. 8 is a high-quality rib: it has thin skin, a mix of fat and lean meat, and good quality flesh. It is suitable for steaming, marinating in brine, stewing, braising, and pickling; it can be used to prepare dishes such as sweet braised pork, steamed pork with rice flour, and braised pork. 9 refers to pork with alternating layers of fat and lean meat: there are five such layers, which is why it is called pork with alternating layers. Its flesh is tender, with a mix of fat and lean meat, and the skin is thin. It is suitable for cooking by baking, steaming, salt-braising, braising in soy sauce, or making Dongpo pork, among other methods. 10 is milk-preserved pork (also known as lower belly pork, mud-covered pork, etc.): it is located in the pig’s abdomen, has poor quality meat, contains many air bubbles, and is more fatty than lean. It is generally suitable for cooking methods such as roasting, stewing, and frying until crispy. 11 refers to meat from the hind legs: it is of good quality, tender, with a mixture of fat and lean meat, the fat and lean parts being connected together, and the skin is thin. It is suitable for use in dishes made with white meat (such as cold dishes), marinated dishes, pickled foods, soups, or dishes like stir-fried meat with return to the wok. 12 is the back elbow (also known as the back shank): it has lower quality than the front shank, but its use is the same. 13 refers to the hind leg (also known as the hind hoof): it has less mass than the fore hoof, but serves the same purpose. 14 refers to the tip of the buttock: tender meat with more fat and less lean meat. It is suitable for mixing with cold dishes (white meat), marinating, pickling, making soups, or using in stir-fried dishes with pork. 15 is pig tail: it has plenty of skin, little fat, and a high gelatin content, making it suitable for stir-frying, marinating, or serving as a salad.