Sweet, salty; neutral in nature; enters the spleen, stomach, and kidney meridians.

Efficacy: In addition to protein, fat, and vitamins, spareribs also contain a large amount of calcium phosphate, collagen, bone mucin, etc., which can provide calcium for young children and the elderly.

Spare ribs have high nutritional value and have the effects of nourishing yin and strengthening yang, replenishing essence and blood.

Contraindications People with damp-heat and phlegm stagnation should take it with caution; those who are obese and have high blood lipids should not eat too much.

Suitable people: Most people can eat it, and it is suitable for people with insufficient Qi and blood, yin deficiency and poor appetite.

The alluring aroma of the freshly cooked pork ribs instantly permeated the entire sensory world, both visually and olfactory, making everyone salivate and making everyone want to move.

Spare ribs have been an indispensable delicacy on the dining table since ancient times. Whether it is the Liao pork ribs served at the royal palace banquet, the well-known braised pork ribs in the market, or the mythical Wuxi pork ribs, it is as if the name is a delicacy.

The reason why spareribs are highly praised is not only because of its delicious taste, but also because of its extremely high nutritional value, which has the effect of nourishing yin and strengthening yang, replenishing essence and blood.

Effects of Spare Ribs Spare ribs are sweet and salty in nature and enter the spleen, stomach and kidney meridians; nourish the kidneys and blood, nourish yin and moisturize dryness; they are mainly used to treat fever, thirst and weight loss, kidney deficiency, postpartum blood deficiency, dry cough,

Constipation, nourishing deficiency, nourishing yin, moisturizing dryness, nourishing liver yin, moisturizing the skin, facilitating bowel movements and quenching thirst.

Nutritional value of spareribs 1. Buzhong and Yiqi Traditional Chinese medicine believes that spareribs can tonify the middle and replenish qi. Whether it is sauced spareribs or spareribs soup, whether braised or stir-fried, spareribs have the effect of tonifying and replenishing qi.

2. Nourish the spleen and stomach. Spare ribs can nourish the spleen and stomach. Eating ribs reasonably can protect the function of the spleen and stomach.

3. Improve anemia: Spare ribs can provide heme (organic iron) and cysteine ??that promotes iron absorption, which can improve iron deficiency anemia.

4. Strengthen muscles and bones. Spare ribs are rich in iron, zinc and other trace elements, which can strengthen muscles and bones.

Enhance physical strength: Spare ribs are rich in sarcosine, which can enhance physical strength and make people energetic.

Calcium supplement: Spare ribs contain a large amount of calcium phosphate, collagen, bone mucin, etc., which can provide calcium for young children and the elderly.

Supplementary nutrition: Spare ribs are rich in protein and fat, providing humans with high-quality protein and essential fatty acids, which can supplement the nutrients needed by the human body.

Nourish yin and strengthen yang. Traditional Chinese medicine believes that ribs can nourish yin and strengthen yang. It is an excellent dietary material for both women and men.

Suitable people for pork ribs: Most people can eat it.

Suitable for those with insufficient qi and blood, yin deficiency and poor appetite.

People with damp-heat and phlegm stagnation should take it with caution; those who are obese and have high blood lipids should not eat too much.

Types of spareribs Short ribs Short ribs refer to the ribs in the abdominal cavity of the pig near the belly. Above it are the ribs and sub-ribs. The meat layer of the short ribs is thicker and contains white cartilage.

Suitable for steaming, frying and roasting, but chop into small pieces.

Sub-pai refers to the part where the abdominal cavity connects to the backbone. Below it is the pork belly. The ribs under the slice are 30 cm long and are sliced ??diagonally in a triangular shape.

The meat layer of the sub-ribs is very thick, and there is a piece of pork belly connected through a thin layer of oil. The fat is rich, and the meat is the tenderest among all the ribs. It is suitable for a variety of cooking methods and flavors, but the taste is slightly greasy.

Suitable for frying, roasting, and braised, the appropriate length is 5 to 7 cm.

Large ribs are the part where the tenderloin and back meat are connected. They are also called pork chops. They are mostly used for frying, mainly meat slices. But with the ribs, in addition to increasing the weight and making the meat slices appear larger, they are also fried during frying.

It will add the unique aroma of large bones, which is also the characteristic of schnitzel.

In addition to deep-frying, you can also braise the pork ribs, but before braising, you need to go through a process of frying or quick-frying. The function is to seal the blood in the bones to prevent it from flowing out during the cooking process and affecting the color of the meat slices and soup.

Suitable for frying and stewing. If fried, cut it thinner, if stewing it, cut it thicker.