Small Ribs- The ribs in the abdominal cavity of the pig near the belly portion are called small ribs and are positioned just below the ribs and sub ribs. This part of the rib has a thicker layer of meat and has white cartilage. Chops are best eaten steamed, braised, fried or grilled, and are usually chopped into small pieces

The large chops - the part of the meat that joins the loin and the backbone - are the large chops, also known as pork chops, which are actually spinal vertebrae, also known as coelom bones. The meat on top of the chops is picked off individually and is best suited for making deep-fried pork chops, while the remaining bones are best used for soup consumption.

Big Chop

Small Chop

Small Chop is also called Rib Chop, which is a ring of meat wrapped around the outside of the rib bone.

A big chop is a rib chop with the vertebrae behind it and a large piece of meat attached between the two ends of the bone.

Generally divided into ribs and cavity bones, ribs are divided into small ribs and large ribs:

Small ribs, also known as pure ribs is a small inch on the ribs on the meat is less suitable for sweet and sour pork or black bean sauce steamed pork ribs, etc.;

Large ribs are generally cavity bones and ribs in the middle of the scapula meat is more restaurants are used to do large rows of noodles, etc.;

Brisket rows should be the meat and crunchy bone a little more It's like a beef brisket.

Cavity bone is the spine cone bone, generally can be braised and white boiled, etc.

Cavity bone is the spine cone bone, generally can be braised and white boiled.