Yishan Panhu Dog Meat

Yishan Panhu Dog Meat

　　A renowned local delicacy in the Yimeng region, celebrated for its unique preparation method. Legend has it that during his six southern tours, Emperor Kangxi made detours to the Yimeng area four times specifically to savor the Pan Family Lake dog meat and spoke highly of it. According to traditional Chinese medicine, dog meat is considered hot in nature and enters the Mingmen meridian, known to invigorate vitality, calm the internal organs, and boost physical strength. A popular saying goes, “Eating dog meat in winter builds strength, so you can fight a tiger in spring.”

　　　　Ingredients: Healthy adult dog, seasoning spices, aged broth, etc.

　　　　Preparation: The live dog is bled, skinned, gutted, and cut into five large pieces, then soaked in deep well water for two days with the water changed three times. Some of the seasonings are further processed, then mixed and ground for later use. The dog meat, seasonings, aged broth, and fresh broth are simmered together until tender, after which the bones are removed and placed in a basin. The bones are returned to the pot for another boil, and the remaining broth is carefully measured, filtered, and poured over the dog meat in an earthenware basin. The mixture is seasoned appropriately, stirred evenly, and left to cool before serving. When eating, tear the meat by hand—do not slice it with a knife to preserve the flavor.

　　　　Characteristics: Bright red color, delicious taste, rich yet not greasy, and enjoyable even after repeated consumption.

　　　　Panhu Dog Meat is produced in Panjiahu Village, Hedong District, with the version cooked by Zhao Changjie being particularly prized.