Pig bone soup can be boiled all year round. However, it should be noted that the pig bone soup cooked in winter is different from that cooked in summer. In summer, the weather is sultry, and the soup should be based on eliminating dampness and relieving summer heat, while in winter, the soup should be based on nourishing and warming. There are four main parts of the bones that can be used to make soup in pigs, namely the scapula, spine, ribs and sticks. From left to right, from top to bottom. The scapula is the bone under the shoulder on the back of a pig, also called the fan bone. The spine, also called the keel, is the pig's spine, and this bone is the cheapest of all. Pork ribs, the bones in the chest of pigs, are well-proportioned and are the most expensive of the four. Bones, also known as tubular bones, are the thigh bones of pigs.