The cold-eating rabbit is a traditional Chinese food from the Sichuan self-confederated region and belongs to the small river kitchen system, which has been in existence for over 100 years. As a country known as the country's rabbit country, people in the region love rabbit meat, especially cooking and eating a type of food called “cool rabbit”, rabbit meat with high proteins, low fats, low cholesterol meat, a vernacular acrimony, its small bones, its fine taste, its cold-cooked vegetables, and its specialty in Sichuan。
I was alone at the house, eating alone, not to mention making a fool of myself, especially when we, the older ones, were already in a state of decline, making a fool of myself. One of them is busy at home and can't cook, so I've always prepared foods that are easy to handle, fast and of good taste, and sometimes I've taken care of my lazy lunch; a bowl of red peppers, a bag of eggs, a pickle, and a few halogenated beefs of my own making, meat, eggs, staple foods, nutritional balance, low heat and high abdomen; such meals are easy to say, very healthy, and do not worry about fatty。
