Qilin meat tasted somewhat similar to Dragon meat, but it had more fat and was more cloying, making it more suitable as the main ingredient for the Sweet and Sour Meat than dragon meat.
Dragon meat tasted better when cooked in the style of Drunken Spare Ribs because of its crunchiness. Qilin meat, on the other hand, was rich and greasy, but it was more fragrant, and its soft and moist texture was refreshing for the palate.
However, the most valuable part of a Qilin was its bones, not the meat. It contained Qilin's essence, and if the bones were used to make soup, the essence would infuse into the broth and sublimate the dish.
