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.
1，将即将临盆的母羊投入炭火中烧烤,当炭火将母羊全身烤熟之后开膛破腹把乳羊取出,据说是皮酥肉嫩,味道鲜美。

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 ...
2，选取肥美的活鹅,拿小刀沿着鹅的肛门划一圈,再把食指插入鹅的肛门内,然后旋转,再用力向外拔出.这样一来就可以取到最新鲜的鹅肠了,但是鹅受到的痛苦实在是...

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?
3，醉虾：故名思义，把活虾放入酒中，没一会儿虾就醉死了(应该说是醉了)。食用者即可以尝到虾的鲜香，同时也可以尝到酒的洌香，一举两得，不亦乐乎？

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.
4，风干鸡：做这种东西时，需要一定的手法速度必须非常快。这是藏菜，大师以极快的速度拔毛、取脏、填调料入鸡腹、缝上、挂于通风处(未放血杀死)。这时鸡必须还是活的，然后如风铃一般在风雪之中“咕咕“直叫，其景慰为壮观。

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.
5，活叫驴：你吃过新鲜的驴肉吗？再新鲜的驴肉也不过是刚杀的驴吧？活叫驴则不同，驴根本不用杀，直接从活驴身上剜肉。听着后堂的驴惨叫，前厅若无其事的正在食用那只驴身上的某个部分，真正是色香味声俱全。