You were being served the "back ribs" and or "button bones", which in fact come from a "pig", and are, indeed, the premium meat as we Canucks see pork...the "scapula" shape is "normal" (check out "beef short ribs", you'll see a somewhat similar feature on a creature that is probably 3-4 times the size!)
There's absolutely no way that a "rat" would or could have bones this size (been reading Clavell's "King Rat" lately? great read by the finest writer..."James Clavell has forgotten more things about Asia than most men will ever be able to learn" ... I forget which reviewer wrote that, and, of course, I paraphrased it...you'll recall "Shogun", "Taipan", "Noble House", "Whirlwind", etc, all by the same guy, very sadly deceased some years ago; a survivour of Changi prison camp)
And besides, the "big fear" with chinese cooking is not "rats" but rather "cats" as an ingredient...can remember a big "scare" about 40 years ago where there was an "urban myth"...false, obviously...that the "deep fried shrimp" on offer from one restaurant were "cat embryo", and the "chicken pieces" were the legs and "tenderloins" of the parents...which was about the same time that the justly famous "Ann Landers" offered the famous advice of "ask for a wing"...
Of course, if I had been involved in an election that returned "King Ralphie" with a majority, I would, personally, been much more interested in the suds rather than the meat...but that is me being me...
Lifter
:? 
:x
