1. Eat rabbit cold. The burnt aroma is spicy, comfortable but not irritating, the saltiness is just right and appetizing, and with the fragrance of cumin, star anise and tangerine peel, it is refreshing and refreshing. The rabbit meat is dry and has an aftertaste after chewing for a long time, leaving a fragrant aroma on your lips and teeth. Rabbit liver is the essence of it, fully absorbing the aroma of the oil, and the taste is fresh and mellow. It’s best to use the remaining ingredients below.

2. Eat beef cold. The aroma of fried chili peppers and sesame seeds, and the aroma of stir-fried beef. The meat juices are released into the soup, coating all the ingredients. Each ingredient has its own flavor but blends together. The beef jerky does not use firewood. After stir-frying with heavy oil over high heat, every bit of it can be separated. It is delicate and full of flavor in your mouth.

3. Boiled beef. The best beef tenderloin is cut like paper so that it rolls around your tongue and ignites your taste buds when you eat it. The ingredients are bean sprouts, celery and phoenix. If anything less, it cannot be considered as authentic boiled beef. When eating, pour hot oil on it and eat the soft and tender beef first, then the crispy vegetables.

4. Diving frog. The so-called diving, as the name suggests, makes a "plop" sound, and what stands out is the word "tender". The frog jumped into the hot red oil pan, and together with the ginger, Sichuan peppercorns and chilies, it jumped out with freshness. Only the best thigh part of the frog is used, which is soft and chewy at the same time. Zigong cuisine also pays attention to the word "scalding". A thick layer of red oil is used to keep the meat warm. The meat is not only tender, but also more flavorful. You can taste the freshness of the ginger, the spiciness of the rice pepper, and the fragrance of the frog meat in one bite!

5. Daan roast beef. The most authentic one is grilled with white radish, a large piece of beef that melts in your mouth after stewing, and it is fresh to the bone without adding MSG. The best kind of beef is half tendon and half meat. The two different textures collide in the mouth, which is perfect. White radish is refreshing and slightly bitter, which makes it soothing and appetizing.