Pork(List of the Ceremonial Animal)::Tenderloin
Pork tenderloin is fine textured and very tender. However, most people do not know how to prepare it. I had a tenderloin at Yangzhou Prefect Xie Yunshan’s banquet that was delicious.  The meat was sliced, coated in starch,  then simmered in shrimp broth with shitake and laver. It must then be immediately removed from heat when cooked.
: Gan (甘) is one of those Chinese words that is a bit difficult to translate into English. Although its most straightforward translation would be the word sweet, it is usually used to describe a pleasant taste that is not overtly sour, bitter, or salty, but also not quite “sweet”. In Taiwan, the word is used extensively for describing the more “elusive” tastes, for instance, the pleasant taste of emulsified fats such as mayonnaise and creams, or that pleasant aftertaste one gets from eating things like bittermelon. For tenderloin cooked in shrimp broth, shitake, and laver, gan is most likely used for referring to their umami tastes (鮮) or at least the taste’s more delicate aspects. To convey the standard sweet sense of taste meant by native English speakers (sweet like sugar), the word tian (甜) is used instead.
: This technique is called “velveting” by some. When you have the choice, use either potato, arrowroot, or sweet potato starch. Corn starch performs poorly for this purpose.
: I was thinking that this was served as a soup but truth be told, but it could just as well be just the tenderloin slices. You decide.