1, nutrition: tube bone is too thick, first cut is still very thick, not easy to boil out the nutrition, not easy to soft. Fan bone is relatively thin, slightly boiled for a while, the bones are soft, containing calcium are melted in the soup, easier to be absorbed by the body.

2, taste: tube bone inside the bone marrow is very greasy. Fan bone around is rich in collagen cartilage, boiled out of the soup is not greasy, can be more flavorful.