First of all, it needs to be corrected here. Bone china is not the thinner the better. Nowadays, ordinary porcelain also has Chinese teacups that are as thin as paper, but they are very hot to use and not easy to maintain, so the idea that the thinner the porcelain, the better is wrong. Bone china is characterized by fine porcelain and 1.5 times harder than ordinary porcelain, so it can be made thinner than ordinary porcelain, but it does not mean that the thinner the better. This can be seen from the thickness of bone china tableware from well-known foreign brands. Another look at the quality of bone china is mainly based on the content of bone meal. If the bone meal content is high, it is relatively transparent, and it is naturally milky white. The effect of low bone meal content is not obvious. The other is to look at the grade. The high-grade utensils are neat in shape, without deformation, without black spots, and bulging. Another is against the light to see if the glaze is flat.