1、the baby is about to put the sheep in charcoal barbecue, charcoal fire will be cut open after ewe Systemic Kao Shu Po Fu Ruyang to take out, is said to be tender crisp skin, delicious taste.

2、select plump geese live, take a knife along the goose anus draw a circle, and then insert the index finger of goose anus, and then rotating, and then pull out force. In this way we can to get the freshest of the E Chang But by the suffering of the goose is ...

3、Zuixia: Si Yi named to Huoxia Add wine, not for a while shrimp on the Zuisi (It should be said that it is drunk). That is, consumers can taste the shrimp Xianxiang, but also tasted the wine of pure fragrance, double, and joy?

4、air-dried chicken: do these things, the need for some way to be very fast speed. This is the possession of vegetables, in order to master the fast pace of its feathers, get dirty, the chicken filling into the abdominal spices, sewing, hanging in well-ventilated place (not to kill blood). At this time the chicken or the need to live, and then as general Campanula in the snow in "Goo" Zhijiao, the Wei Jingsheng for the spectacular.

5、live Jiaolv: Do you eat it fresh donkey? Fresh donkey and then it was just killing the donkey, right? Jiaolv live is different, do not have to kill a donkey, donkey who live directly from the meat out. After listening to the Church of donkey screaming, as if nothing had happened lobby of the food is the only body of a donkey, is the true voice of the Cantonese cuisine and taste.