Traditional Culture Encyclopedia - Traditional festivals - What part of pork is better to choose for hot pot, please answer me after careful consideration.

What part of pork is better to choose for hot pot, please answer me after careful consideration.

Hitting the hot pot choose pork tenderloin, front sandwich, liver, belly, lungs, waist.

Braised series: front sandwich (front seat), pancetta, small chops, middle chops.

Stir-fry series: loin-striped pork (plum-striped pork), tenderloin, ex-sandwich, liver, tripe, lungs, and loin.

Cured: tail, back seat, pig's trotters, trotters.

Stew series: spare ribs, big bone (tube bone), pig's feet, heart, lung.

Marinated flavors: pork head, ears, tongue.

Expanded Information:

According to the United States Department of Agriculture (USDA) statistics, the total consumption of pork in 2001 was highest in China. In terms of average pork consumption per person, the Czech Republic came first, followed by Taiwan and Poland. In addition, China produces the most pork, accounting for more than 46 percent of the world's pork products, followed by the United States at 7 percent.

In fact, in addition to fresh meat, pork is also processed in large quantities to make a variety of canned meats, hams, sausages, cured meats, and even pet food. This processed pork, even more than fresh meat.