1. Pork neck bone: Pork neck bone is the neck bone between the pig's head and body, containing cervical vertebrae and thoracic vertebrae, and is rich in bone marrow, which is blended into the broth when boiled to make the broth thick and rich, and it has a high nutritional value. In addition, the meat around the neck bone of the pig is also known as plum blossom meat, which is fat and thin and tender.

2. Pork Spine: Pork spine is the bone of the spinal part of the pig, including the cervical vertebrae and lumbar vertebrae, which is rich in bone marrow, and the bone marrow will be infiltrated into the soup when boiled, which makes the soup rich in flavor. Pork spine is usually much less expensive than regular pork ribs, about half the price of ribs.

In short, both pork neck bone and pork spine have the advantages of making soup, and the specific choice can be decided according to personal taste and needs.