BBQ QUAIL SALAD

We love the “Little Bird”.

Especially when it’s grilled & served on a fresh green crispy

salad with spicy Sichuan Red Pepper salt & a squeeze of lime

juice.

We recommend picking up with your hands and chewing every

last morsel off delicious meat off the bones.

Remember – fingers were made before chopsticks!

炭烤鵪鶉沙拉

我們喜歡“啃小骨頭”。

尤其是當它在新鮮的綠色清脆的沙拉上並配以辛辣的四川紅辣椒

鹽和酸橙汁時。

我們建議用手撿起骨頭上的每一口美味的肉。

請記住 – 手指是在筷子之前被製作的！

食用方式

保存期2天與醬汁拌勻即食