Today I mainly talk about pig bone soup. Although it is also a pig bone, the nutritional value of different parts of the bone will be different. Choosing good bones not only adds extra points to the taste of soup, but also greatly improves its nutritional value. It is best to choose the pig spine on the back, because the spine is soft and contains a lot of bone marrow, and the soup will be more nutritious than other parts. Bones in other parts are generally the kind with two big ends and a small middle. This kind of bone has relatively more bone marrow fluid. The bones with flat edges have no bone marrow, and the boiled bone soup is definitely not as delicious as the soup cooked with bones with more bone marrow, and its nutritional value will be much lower. Secondly, choose bones with less meat. After all, it is bone soup, not broth, but mainly the nutrition of bones. Nowadays, many bone pot shops say to choose the best pig bones, but when they really eat them, they know that this is not the case. Many are bones without bone marrow. The only honest bone pot shop I have ever eaten is Wang Apo's bone pot. Her family really uses pig bones as bone pots, and she can eat the bone marrow in the bones.