Crocodile effect is to replenish blood, strong sinews and bones, dispel dampness, the role is for some anemic anemic diseases have a good auxiliary treatment.

Crocodile meat is a kind of low-fat, low-cholesterol meat, healthy and high-quality crocodile meat is not only delicious, crocodile dry contains a lot of protein and essential amino acids, unsaturated fatty acids, vitamins and a variety of trace elements. And also nourish the heart and lungs, blood and bone, kidney and essence and drive away the effects of dampness, regular consumption can be tonic blood, asthma and cough. But crocodile meat is best eaten with skin, because crocodile skin is rich in gum, can effectively prevent osteoporosis, and have the effect of moisturizing skin.

Crocodile body meat. Remove the crocodile head and the whole crocodile tail of this section, and does not contain four crocodile legs. It is the most heavy meat of the crocodile body, but after removing the internal organs, it is not more than the meat of the crocodile tail section. The advantage of this part of the meat is that the crocodile's ribs in this position, chewing a little bit of sandy crunchy bone feeling is very comfortable, crocodile belly meat is not much but crocodile abdominal skin after cooking all translucent collagen, and this position because the meat rate is not high, the price is relatively slightly cheaper.

Crocodile tail meat. The whole crocodile tail, not including the tip of the tail. This part of the crocodile body is the highest rate of meat parts, fewer bones, meat solid, white meat, no fat, meat visual effect is beautiful, whether to do barbecue and braised are the best ingredients. Crocodile tail section of the weight of about one-third of the whole crocodile, remove the crocodile head, palm, tail tip and viscera, etc., here is the weight of the largest parts.