The salty, soft, spicy taste, and the adhesive proteins in the pig's hoof can be converted into chromosomes in the cooking process, preventing the skin from wrinkled too early and slowing the skin's ageing pig's hoof. It also helps young people grow and slow the pace of osteoporosis of older and middle-aged women, has abundant gelatinic protein, promotes fur growth, pre-treats sexual muscle malnutrition, improves coronary heart disease and cerebrovascular disease, provides some therapeutic effect on digestive bleeding, and is hydrotic shock