Turns out, the Axe-beaked Bird isn't very tasty.
As the largest and most substantial muscle mass on its body, the breast meat has extremely low fat content, a firm and dry texture, and a very strong fibrous sensation.
Without sufficient seasoning and the right cooking method, it's almost no different from gnawing on bark.
The thigh meat is slightly better, but only slightly, as the meat is too tough, and it becomes dry and coarse after the moisture evaporates.
Fortunately, Xia Nan took two tenderloins located on the inside of the spine when dissecting the carcass.
Their delicate and smooth, tender and juicy texture, combined with a pure and gentle exquisite flavor, are exceptionally delicious even using the simplest countryside cooking methods.
As for the innards...
