Pork spine is the bone in the vertebral part of the pig and is cheaper than ribs, accounting for about half of its price. Because pork spine contains a lot of bone marrow, it is ideal for making soup, especially during the process of making soup, the bone marrow will be released and incorporated into the soup, making the soup particularly rich in flavor.

Pork ribs are the rib portion of a pig's body and are usually more expensive than pork spine. There is more meat on the ribs and more fat, making them more flavorful. At the same time, pork ribs are rich in high protein and are suitable for frying, stir-frying, boiling and other cooking methods. In particular, the bones in the back of the pork chop are large and usually have bone marrow inside, so they are very suitable for cooking soup or bone porridge.