Rabbit meat is a high-protein, low-fat food that is nutritious and won't cause weight gain, making it an ideal beauty food. The protein content of rabbit meat is as high as 21.5%, almost double that of pork, 18.7% more than beef, and 33% higher than chicken. Its fat content is 3.8%, which is 1/16 of pork, 1/7 of lamb, and 1/5 of beef. The cholesterol in rabbit meat is the lowest of all meats. The lecithin in rabbit meat is more easily digested than that in pork, beef, lamb, and chicken. Rabbit meat is tender, rich in fiber, and has little connective tissue. Eating more rabbit meat can increase phospholipids in the human bloodstream and reduce the harmful effects of cholesterol.
In Japan, rabbit meat is known as "beauty meat" and is favored by young women.
Rabbit meat is inexpensive and of high quality. Its muscle fibers are fine, and it has a delicious flavor. It can be prepared in a variety of ways, such as braised rabbit, oil-braised rabbit, soy-sauce stewed rabbit, spiced rabbit, smoked rabbit, and rabbit casserole. The famous Hubei dish "Five-Spice Rabbit" is very well-known. Its preparation involves marinating and boiling the rabbit meat, then placing the pieces in a spiced brine to simmer for half an hour. After cooling, it is brushed with sesame oil, cut into small pieces, and served. It is eaten with a dipping sauce of mixed minced garlic, sesame oil, and soy sauce. The meat is delicate and delicious with a rich aroma.