Hanging dragon and beef tenderloin are both top grades in beef, but there are certain differences in taste, meat quality, fat content, etc. 
Hanging dragon is a piece of meat on the back of the cow, fat and thin, the meat is tender and juicy, the taste is smooth, it is a kind of beef that Cantonese people like very much. The fat content of the hanging dragon is relatively high, but it is not greasy, but presents a rich beef flavor. When cooking, the hanging dragon is very suitable for stir-frying or making hot pot, which can give full play to its unique taste and aroma.
Beef tenderloin is a piece of meat on the back of the beef breast, the meat is relatively tender, and the taste is tough, which is more suitable for lo-mei or stewing. It is relatively low in fat, but that doesn't mean it doesn't have a flavor, on the contrary, the flavor of the beef tenderloin is also very strong during cooking.
Overall, both Hanglong and Beef Tenderloin are very tasty beef, but they have slightly different textures and aromas. When choosing, you can choose the right beef according to your taste and cooking style. If you like a rich beef aroma and smooth taste, you can choose the hanging dragon;If you prefer a firm texture and a more tender meat, you can choose beef tenderloin. No matter what kind of beef you choose, you can enjoy a delicious and delicious meal.