Tenderloin is a part of pork, tender and smooth, without too much muscle fiber. It is located on both sides of the pig's waist and shaped like a narrow triangle. Because tenderloin is tender and colorful, it is easier to handle in cooking. In China's cookbooks, tenderloin is often used to make fried, fried, fried and other cooking methods.

Besides appearing frequently in China's cookbooks, the tenderloin has attracted many people's praise and appreciation. It not only tastes fresh and tender, but also has high nutritional value. Tenderloin is rich in protein and zinc, which helps to enhance human immune function and improve health. At the same time, it also has a low fat content and calories, which is conducive to maintaining a healthy body.

In some areas, tenderloin is also mixed with some health ingredients to make various nourishing soups. For example, the lotus leaf fillet soup in Jiangnan cuisine not only has a refreshing taste, but also helps digestion, promotes water consumption and plays a role in losing weight. In addition, tenderloin can also be matched with China traditional medicinal materials, such as ginger, medlar and ganoderma lucidum. Cook together into a nutritious pot. In a word, tenderloin occupies a very important position in China's food culture and health care.