The two-headed crow is a local breed in China, and its meat is more tender and has a higher percentage of lean meat, making it suitable for stir-frying, braising, and other dishes with a heavier flavor. In the Zhejiang region, the two-headed crow is popular with consumers for its tasty meat.
Black pork, on the other hand, is a variety introduced from abroad, with lower fat content and chewier meat, which is more suitable for grilling or barbecuing. Black pork has a high status in the catering industry, especially in some high-end Western and Japanese cuisine often use black pork to make dishes.
There is therefore no simple answer to the question of which variety is better. Different people will have different taste preferences, and it is important to choose the one that suits you best, based on your favorite ingredients, cooking style, and so on.