Dog meat

Dog meat

　　Dog meat is a famous dish from the Yao ethnic region of Chenxi, with a history of over 200 years. Dog meat refers to a whole dog being chopped up and stir-fried in one pot. To prepare dog meat, the first step is selecting the dog. According to Yao tradition: first yellow, second white, third spotted, fourth black. Yellow dogs are the preferred choice for making this dish. The ideal dog is 8 to 12 months old and weighs around 9 kilograms. After slaughtering, the hair is singed off using straw fire, then the golden, shiny whole dog is rinsed clean under running water. When butchering, the dog blood is retained, then the dog meat is cleaned and the innards are chopped into one-inch cubes. These are stir-fried in an iron pot with tea seed oil and seasonings for five minutes, after which the dog blood is added to the pot and simmered for ten minutes. A steaming, fragrant, and delicious plate of dog meat is then ready to be served.