The upper ribs are also called pork chops, pork chops are actually through the ridge, the South according to the rib split into pieces, called pork chops.

The ribs are a general term for a variety of calls. The following is the difference between the names of pork ribs:

1, pork ribs: the part of the pork ribs connected to the spine is hard (Figure 12-16), the part of the pork ribs near the ground is soft (Figure 13), soft ribs basically grow inside the meat, will not be particularly cut and divided out. In addition, the closer the pork rib is to the head, the thicker and flatter it is, and the closer it is to the tail, the thinner and rounder it is.

2, keel: the entire spine is called the keel, the closer to the head the larger the chunk of spine, the closer to the tail the smaller the spine (Figure 6,7,8,9).

3, scapular part of the ribs: scapular part of the scapula after cutting off the meat of the plum and scapula heart meat, the part left behind is the middle row, the middle row contains the neck bone (miscellaneous bone), scapula heart row and a section of keel. The characteristics of these three parts of the ribs are:

Long bone: vertebrae bone more meat, suitable for soup.

Neck bone: looks like a plum blossom, so it is also called "plum blossom ribs", "head ribs", the official name is "pork neck bone", more meat.

Scapular heart ribs: wide and flat bones, meaty, suitable for soup, braised or sweet and sour.