The “flying dragon”, Yichun
The chest meat of “flying dragon ", namely the hazel grouse, accounts for half of its weight. The white and delicate meat is, tottering on hand, like tender bean curd. No matter how to cook it, like to fry, to sauté or steam, to boil or stew, the meat tastes invariably fragrant and tender. The " lotus- like flying dragon slices" is a locally famous dish with tempting luster, fragrance and taste and can be graded as a wonderful dish in human world .
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