In the theory of nutrition and food safety, there is no such thing as “food incompatibility”, and there is no clear evidence to show that rabbit meat cannot be eaten with anything. Rabbit meat can be divided into domestic rabbit meat and wild rabbit meat, which belongs to high protein, low fat, low cholesterol meat, and contains a variety of micro-nutrients needed by the human body, such as every 100g of domestic rabbit meat contains about 19.7g of protein, 2.2g of fat, 59mg of cholesterol, 284mg of potassium, 165mg of phosphorus, 2mg of iron and so on, which can be used as a source of high-quality protein in daily diet. Rabbit meat can be consumed in moderation by the general public, which helps to replenish protein for the body, and rabbit meat will not adversely affect the body when consumed together with common daily ingredients.