1. The rabbit wrapped in silk is a live rabbit with hypertrophy and full subcutaneous fat.

2. Every 100 fresh rabbits, 5 kg of salt, 0.5 kg of ginger and 0.5 kg of pepper 1 kg. A layer of rabbits and a layer of accessories are layered, with heavy salt on the head and legs and light salt on the waist.

3. After one day, turn it upside down, marinate for another day, and add auxiliary materials such as sauce, lobster sauce, soybean oil and sugar.

4. Add monosodium glutamate, pepper, pepper, spiced powder, etc. Mix and grind into fine powder, make paste, and evenly apply it to the fish cavity and deep muscles of the broken leg.

5. At this time, a hemp rope of about 2.5 meters can be used to wrap it from the hind leg to the front neck, and the abdomen should be rounded until it is tightly tied into a thin cylinder, which looks like a lying silkworm when placed horizontally, so the silk-wrapped rabbit is also called "silk rabbit".

6. Wrap it and cool it in a ventilated place. /kloc-it will be finished in 0/to 3 days. Generally speaking, the way to eat is to take it out, rinse it with warm water, chop it into large pieces, and cook it in a pot before eating. Its color is even, its taste is delicious and tender, and its muscles are firm.

Silk-wrapped rabbit is an intangible cultural heritage, which originated in Guanghan, Sichuan. It began in the early years of the Tang Dynasty and has a special production process. It needs to wrap secret spices in rabbits, wrap them tightly with hemp rope, dry them and smoke them, so it is named silk-wrapped rabbits.