I’m a professional chef and here’s how I would cook and eat five labuboos. Labubai. Laboobs. Leubu. I’m an adult man and I have no context for labubu except that it might be an evil rabbit. Which is why I would make Catalan kjo alcoatte by removing Labubu’s hind quartarters before brazing with traditional ransio wine and 72% dark chocolate from Guadalupe. Zimomo, the leader of the Labubu tribe and vaguely looking like a large rodent. I would make a simple Chesapeakebased smothered muskrat by browning chunks of zamomo in flour and pork lard. Then frying off onions, garlic, and tomato paste and simmering in water. Taiko. Mostly made of bones, Taikoko would be perfect for making Korean shaolong tong, a milky bone broth soup with chunks of tender beef. I would triple blanch Taikoko’s bones before simmering for 12 hours and skimming the scum off the top. I would serve with plenty of green onion and sea salt. Pippo. The large cartilagynous ears of Pippo would lend beautifully for tostadas deoritas. I would boil Pippo’s ears for several hours before chilling, slicing thin, and marinating in cilantro, onion, and lime, and loading them up on a tostada with avocado and chile dearbo salsa. M crunchy pot. Though not resembling the common American Yorkshire hog, Pau bears a striking similarity to the Chinese Mishon hog, the world’s fattiest meat pig. I would blanch Pau’s tender belly before brazing in Xiaoing wine, star anis, ginger, and rock sugar for Pau Hong Shao or red braised pork belly. Tell me what five labuboos. Tell me tell me how to eat. Tell me what labuboos you want to