Knowledge
Quail
Brief Introduction：
Quails are small birds of the Phasianidae family, which are mainly found in western Eurasia, Africa and other places. They have been farmed in scale in North America and Southeast Asian countries in recent years. Quails grown in Canadian farms are grain-fed until they are 5 to 6 weeks old. They are free from hormone residues when slaughtered.
Place of origin：
Canada
Benefits:
Quail meat is highly nutritional and contains high protein content (19.5g / 100g). It is also low in fat (4.1g / 100g), low in cholesterol, and easy to digest. It is suitable for consumption by pregnant and post-natal women, the elderly and the physically weak, and children. It is also an excellent food choice for patients with obesity, diabetes, and hypertension.
Recommended serving:
Quails are meaty with small bones. The sweetness and tenderness of quail meat is best brought out by grilling, pan-frying, roasting, double-steaming and boiling.
Defrosting:
Thaw in the refrigerator compartment between 0°C and 8°C.
Partridge
Brief Introduction：
Just like quails, partridges belong to the Phasianidae family and are birds of a smaller size. Partridges are more or less the size of a pigeon. There are more than 30 species of partridges in the world. Most can be found in tropical and sub-tropical areas. Africa is the home to most of the species. In recent years, farmed partridges are also grain-fed in North America. The bird is only supplied in autumn. When slaughtered, partridges are usually 20 to 22 weeks old, and free from hormone residues. The sweet meat of partridges is perfect for enhancing the sweetness and fragrance of double-steamed soup. Porridge cooked with partridge is said to have a beautifying effect.
Place of origin：
China / Canada
Benefits:
Partridge meat is highly nutritional and contains high protein content (21.6g / 100g). It is also low in fat (3.3g / 100g) and easy to digest. It is mild and nourishes the kidneys. The meat also brings benefits to the five main organs and the mind and spirit. It nourishes the spleen, enhances appetite, eliminates phlegm and soothes short of breath. It is suitable for nursing mothers.People with internal heat or low blood pressure should eat less of partridge. The meat is not usually restricted in other diets.
Recommended serving:
Suitable for grilling, pan-frying, roasting, double-steaming and boiling.
Defrosting:
Thaw in the refrigerator compartment between 0°C and 8°C.