This is also known as 乒乓骨 or 西施骨. This bone is extremely meaty, lean, soft and tender, rich in calcium and collagen which is beneficial in aiding our body's formation of collagen. The longer you cook the bones, the better it will taste.
What's for cooking?
1. Braising
2. Cooking soup
Fat percentage: 10%, Meat percentage: 90%
