Belly (also known as "rib meat", "three-layer meat") is located in the pig's abdomen. There is a lot of adipose tissue in the pig's abdomen which also contains muscle tissue - so this part is called "Belly". Belly has always been the choice of some representative Chinese dishes, such as Jinan Handle Pork, Buckle Pork of Meicai, Dongpo Pork, Braised Pork Rice, Steamed Pork and so on. Its fat meat is easily melted when heated, and its lean meat will not get dry in taste even though it be cooked for a long time.