How much does a snowcock cost per bird? Medicinal value and nutritious ways to eat it explained

Snowcock has 5 species in total and is the highest-distributed partridge in the world, with very high nutritional value and medicinal value. So how much does it cost per bird? What medicinal value does it have? How is it eaten for the most nutrition? It is reported that the current market price of snowcock is 80 to 100 yuan per bird. One laborer can raise and manage 2000 birds, and 3 batches can be raised in 1 year, so its economic benefit is very considerable.

What medicinal value does snowcock have?

Medicinal

It has the functions of nourishing and strengthening yang, calming, and detoxifying, and can treat prolonged illness and weakness, epilepsy, dog bite wounds, and other conditions. Regularly eating snowcock can also enhance the body's immune function, and its nutritional tonic and dietary therapy effects are highly valued by people.

It also has:

Economic value

Snowcock that has been artificially bred and domesticated has lost its ability for strong wings and good flying, and does not need netting to prevent escape by flying. It can be kept free-range or confined, and it has a strong herd nature, so it can be raised on a large scale. Moreover, raising snowcock requires little investment, has low cost, and brings high returns, making it a new variety for developing a high-yield, high-quality, and high-efficiency poultry industry.

Edible use

Snowcock meat is dark and delicious, sweet and tender, with the unique flavor of pheasant. According to measurements, the content of various amino acids and trace elements in snowcock meat is higher than that of other chicken breeds under the same feeding conditions. It is a high-protein, low-fat delicacy and a delicious dish for banquets.

How is snowcock eaten for the most nutrition?

Stewing it plainly is better, as it is conducive to nutrient absorption. You can also appropriately add some angelica, codonopsis, red dates, longan, and the like when stewing. Place it in a large clay pot, add cooking wine, fine salt, minced ginger, scallions, and clear water, first bring to a boil over high heat, then switch to low heat and simmer until the chicken meat is tender and fully cooked. In addition, stew a smaller amount at a time; reheating it is not good.