Pork is the staple Chinese meat and is available all over China, except for Muslim areas. If the menu just says “肉” (rou /roh/ "meat"), then it will be a pork dish.
There are various ways to cook pork, including stir-frying, deep-frying, braising, baking, and stewing.
Pork from different parts of a pig tastes different. Choosing a suitable cooking technique for each part of a pig is very important. For example, the foreleg muscle is tender so it can be fried, while a hind leg muscle has a very hard texture and is not suitable to be cooked by stir-frying.