Cutting ribs into long strips (such as whole strips or long sections) can be used for the following purposes, which not only retains the appearance but also facilitates specific cooking methods:

1. Braised ribs (stewed in long strips)
• Suitable parts: ribs or small ribs.
• Advantages: After stewing the whole ribs, the finished product is complete and good-looking, suitable for banquets or family gatherings.
• Cooking suggestions: Fry first and then stew, retain the shape and are not easy to break.

2. Barbecue/grilled ribs (BBQ ribs)
• Suitable parts: whole ribs or pork ribs cut into long strips.
• Advantages: The whole ribs are marinated and then grilled, suitable for sauce-flavored, American-style grilled, and honey-flavored flavors.
• Application: Suitable for holiday promotions and party sharing plates.

3. Marinated ribs
• Suitable parts: Cut the ribs or the bone-in part of the pork belly into long lengths.
• Cooking suggestions: Put the whole ribs into the pot to maintain integrity, which is conducive to cutting the finished product into sections and arranging them on the plate.

4. Soup (such as radish and pork ribs soup)
• Advantages: The whole ribs can better preserve the bone marrow and collagen when stewing soup, and are not easy to break.
• Taste: The soup has a stronger flavor, suitable for Chinese medicine stews and nourishing dishes.

5. Chinese banquet dish: sweet and sour pork ribs (whole section shape)
• Cook the whole ribs and then cut them into sections, and finally thicken them, pour sauce on them and serve them on a plate, which is more upscale and visually appealing.