Tenderloin is also called pork loin

Upper back meat refers to the meat from the lower loin of the Pig, also known as pork loin or pork loin. It is a fat and lean piece of meat with a tender texture that is suitable for a variety of cooking methods.

The following are some characteristics and nutritional value of Pork belly:

1. Protein: Top meat is rich in high-quality protein, a necessary nutrient for building and repairing body tissues.

2. Fat content: The top meat contains a certain proportion of fat, which makes it rich in taste. Moderate fat also contributes to the aroma and taste of the food.

3. Minerals and vitamins: Top meat contains some minerals and vitamins, such as iron, zinc, vitamin B, etc.

Pork can be cooked in a variety of ways to create delicious dishes. Here are some common cooking methods:

- Stir-fried top meat: Cut the top meat into thin slices or cubes, and stir-fry quickly with vegetables and seasonings to keep the meat fresh and tender.

- Fry the top meat: Cut the top meat into chunks and fry in appropriate amount of oil until the surface is golden brown and the inside remains tender.

- Stewed meat: Boil the meat with appropriate amount of water and seasonings, then simmer until the meat is crispy and the soup is rich.

These cooking methods can be adapted and innovated according to personal preferences and tastes. Before cooking, make sure the tenderloin is cleaned and seasoned according to the specific recipe.