All parts:

Front leg portion: plum, plum ribs, sandwich, sandwich ribs, cartilage, cervical spine, large front leg bone.

Abdominal section: large ribs, two layers of meat, two layers of oil, medium oil, small ribs, three layers of meat, large ribs, small ribs, vertebrae, keel, liver tendon.

Hind leg part: hind leg meat, big plate meat, rat meat, hind foot, hind leg bone, big bone, cob bone,big tendon, hoof, tail.

Internal parts: heart, lungs, waist, belly, large intestine, small intestine.

1. Introduction:

The pig is a vertebrate, mammal, domestic animal, ancient omnivorous mammal. It is divided into domestic pigs and wild boars. Nowadays, the pig is generally considered to be short for the pig family. Pigs according to the different species, physical characteristics also vary. But usually large ears, long head, straight nose, narrow waist and back as the main physical characteristics. The hair is coarse and hard, and depending on the breed, it is divided into white, pink, black, brown and fancy colors.

The domestic pig is a subspecies of wild boar that was domesticated by humans, with shorter tusks than the wild boar, and is one of the domesticated animals of humans, which generally refers to the species of pigs that are kept by humans for more than just food.

2. Medicinal value:

Pork taste sweet and salty, flat, into the spleen, stomach, kidney meridian, tonifying the kidney and nourishing blood, nourishing yin and moistening dryness. The main treatment of fever and injury, thirst and thinness, kidney weakness, post-partum blood deficiency, dry cough, constipation, tonic deficiency, nourishing yin, moist dryness, nourish the liver yin, moist skin, facilitate the bowel movement and quench thirst. Pork boiled in soup can be used as an emergency tonic for irritability, dry cough, constipation and difficult labor due to insufficient fluid.