1. Pork chop

Four rows of ribs near the pig's front leg.

Suitable for braising in soy sauce, sweet and sour, steaming, with the most bones and less attached meat. Some pigs will put their spines on their necks in the front row, which is poor in taste, generally easy to cook and cheap in market price.

2. Pork chop

The back row of the pig is next to the back leg of the pig.

Suitable for soup, porridge, braise in soy sauce, because of less exercise, thicker meat, "brittle bones", less fat and more lean meat, and tender muscle fibers. Easy to cook, fresh and tender. The price is slightly more expensive.

3. Pig barrel bone

The hardest bone in a pig.

Suitable for stewing soup, burning sauce and braising in soy sauce, and also contains a lot of calcium. The bones in the front and rear thighs of pigs are collectively called tubular bones. There is bone marrow in the tubular bone. Protein content is very high. Usually paired with lean meat, these meats are very fragrant tendon meat.

4. Pig coccyx

Not a pig's tail.

The coccyx refers to a section of the spine from the end of the keel to the tail of the pig, which is suitable for braising, stewing and braising. The meat here is thinner, less fat and tender. Just like the neck bone, the meat here is very fresh and tender.

5. Pig fan bone

The pig's back is above the shoulder.

Suitable for salt and pepper, stew and soup. A pig has only two shoulder bones and spleen bones, so fan bones are relatively rare. Pig shoulder and spleen bones have high nutritional value and are rich in calcium, which is of great use to the elderly and children.

6. Pig keel

Pig's back.

Suitable for burning sauce, stewing and stewing. This meat is thin and fat-free. There is a lot of bone marrow in the middle of the keel, which will release soft and greasy bone marrow when cooking, and it is loved by many people.

7. Pig neck bone

The bones on the pig's neck.

Suitable for sauce burning, stewing, stewing, without meat tendons, it will not grow old for a long time. The pork at the neck of a pig is usually sandwiched between bones, which is inconvenient to eat, a little greasy and cheap to eat.

8. Pig bones

Bones are small bones that have been removed.

Suitable for stews, hot pot and clear soup. There is basically no meat on these miscellaneous bones, which means that the scraps written on pigs are of little value and are sold very cheaply. It is also one of the main raw materials used by many hot pot restaurants to stew clear soup.

9. Crescent bone

Cartilage of the fan bone.

Suitable for barbecue, braise in soy sauce and stir-fry, a crescent-shaped soft tissue at the junction of front legs and fan bones, commonly known as "brittle bones", is a good food no matter what it is used for, and has high calcium supplementation value.

10. Pig's head bone

Pig's bones.

Suitable for soup and stew, it is a disgusting bone, which is sold less in the market because the restaurant has already booked it.

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Pig's tail, also called skin and meat fragrance.

Suitable for stewing, it consists of cortex and joints. The skin is rich in gum and thick, and is often used in cooking methods such as burning, stewing, sauce and cold salad.