聞所未聞: 最殘忍的十道中國菜 (一)
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，將即將臨盆的母羊投入炭火中燒烤,當炭火將母羊全身烤熟之後開膛破腹把乳羊取出,據說是皮酥肉嫩,味道鮮美。
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，選取肥美的活鵝,拿小刀沿着鵝的肛門劃一圈,再把食指插入鵝的肛門內,然後旋轉,再用力向外拔出.這樣一來就可以取到最新鮮的鵝腸了,但是鵝受到的痛苦實在是...
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，醉蝦：故名思義，把活蝦放入酒中，沒一會兒蝦就醉死了(應該說是醉了)。食用者即可以嚐到蝦的鮮香，同時也可以嚐到酒的洌香，一舉兩得，不亦樂乎？
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，風乾雞：做這種東西時，需要一定的手法速度必須非常快。這是藏菜，大師以極快的速度拔毛、取髒、填調料入雞腹、縫上、掛於通風處(未放血殺死)。這時雞必須還是活的，然後如風鈴一般在風雪之中“咕咕“直叫，其景慰爲壯觀。
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，活叫驢：你吃過新鮮的驢肉嗎？再新鮮的驢肉也不過是剛殺的驢吧？活叫驢則不同，驢根本不用殺，直接從活驢身上剜肉。聽着後堂的驢慘叫，前廳若無其事的正在食用那隻驢身上的某個部分，真正是色香味聲俱全。
