Guangshui cured and preserved dog meat

Guangshui cured and preserved dog meat

　　Guangshui cured and preserved dog meat is a specialty dish from Guangshui City, Suizhou, Hubei Province. It has a long history, a unique preparation method, and is known for its savory, tender, and smooth taste.

　　Originally called Yingshan County, Guangshui City has a tradition of curing dog meat that has been passed down for over 130 years in the region, and its preparation is said to be linked to Chen Yucheng, the renowned Yingwang general of the Taiping Rebellion.

　　Preparation method of Guangshui cured and preserved dog meat:

　　 (1) Slaughter a live dog, skin it, and remove the internal organs. Remove the earthy smell using either a dry or wet method: The dry method involves wiping the dog meat’s outer surface clean with a cloth, then placing it on an earthen or concrete floor and covering it with a large basin or pot for one full day and night, turning it over once halfway through so that the earthy smell is absorbed by the ground.

　　 (2) The wet method involves cutting the dog meat into several large chunks, washing off the blood with water, then soaking the meat in a large basin or a tap water basin for one full day and night, changing the water 1–2 times during this period until the meat turns from red to white. Remove and drain the water. This method is more commonly used by households.

　　 (3) Grind a small amount of prickly ash seeds into powder, mix it with an appropriate amount of salt, and sprinkle the mixture onto the dog meat. Cure it in a basin for 3–5 days, then take it out and hang it in a sunny, ventilated area to dry until semi-dry. At this stage, when the meat has a slightly moldy flavor, it is ideal for cooking.

　　 (4) For cooking, cut a piece of the cured and preserved dog meat and soak it in clean rice-washing water until softened, then rinse it with warm water. Place the meat in an earthenware pot or clay pot, add several slices of ginger, a bunch of green onions, a few dried red chilies, and a small handful of star anise. Add enough water, bring to a boil over high heat, skim off any foam, then simmer over low heat until the meat is half-cooked.

　　 (5) Wash and cube some carrots, add them to the dog meat soup, and continue to simmer. Add a cup of baijiu (Chinese liquor) or yellow wine. When the dog meat is about 70% cooked, remove it in whole pieces, debone it, and cut the meat into small cubes or slices for later use.

　　 (6) To serve, place the dog meat and radish soup in a clay bowl, add a small amount of fresh soy sauce, and top with the prepared meat cubes or slices. Serve the bowl together with a small charcoal brazier (as shown in the picture). If a clay bowl and brazier aren’t available, a metal or copper hotpot can also be used. Prepare side dishes such as cleaned garlic sprouts, Chinese cabbage hearts, fresh spinach, soybean sprouts, fried tofu, and rice noodles, arrange them around the pot, and serve with a few small dishes of condiments made from chili oil, vinegar, coriander, and broad bean paste. Then dig in and enjoy.

　　Characteristics of Guangshui cured and preserved dog meat: After just a few bites of the meat, your body will feel warmed through. Then pour the side dishes into the soup, dip them in the seasonings, and enjoy them while hot. The dish is savory, tender, and smooth. Gathering with family and friends around the table, enjoying the food and soup, sipping wine, and watching the snow fall is an incomparably delightful experience.