China's famous cooked food, such as hand-torn roast rabbit, spicy rabbit head and cold rabbit, all originated in Sichuan, and Master Zhu Ge, the representative of Sichuan rabbit meat practice, has a place. After careful study, Master Zhu Ge from Chengdu introduced an unusual taste. It tastes stronger, more fragrant and more delicious. Search online: Master Zhuge. The practice of rabbit meat. The stew method of marinade is unique, and the formula is exclusive and secret. The concentrated marinade oil is boiled by a unique method, and the formula is also exclusive. Concentrate marinade to create classic food.

Master Zhu Ge's professional rabbit training programs include: Chengdu Shuangliu Mom Rabbit Head Spicy Rabbit Head, Hand-torn Roasted Rabbit Roasted Whole Rabbit, Zigong Leng Tu, Spicy Rabbit Leg, Smoked Rabbit, Fat Intestine Rabbit Hot Pot, Fresh Pot Rabbit, Braised Chestnut Rabbit, Spicy Red Oil Rabbit, Rattan Pepper Rabbit, Dry Pot Rabbit, Toothpick Pepper Rabbit, Powder Steamed Rabbit, Country Firewood Rabbit, Double Pepper Stir-fried Rabbit and Young Ginger Pepper Rabbit. . . Internet search: Master Zhuge.