Hengjiang Dog Meat

Hengjiang Dog Meat

　　Hengjiang Dog Meat

　　Hengjiang Dog Meat is a newly established local specialty food brand developed in the early 1990s in Gaoyao. Hengjiang is located in the southeastern part of Huodao Town, Gaoyao City, about 8 kilometers from the town center. It is a mountainous and hilly area, where local families traditionally keep dogs for guarding their homes. These dogs also serve as a delicacy due to the superior quality of meat from free-range dogs. Dog meat is one of the traditional foods enjoyed by people in Guangdong, but cooking methods and consumption styles vary. In Gaoyao alone, there are four different ways to prepare it, among which Hengjiang Dog Meat is the most famous. Its reputation has been built over several generations. In 1983, Huang Mingshen’s grandfather, Huang Heng, was inspired by the wave of reform and opening-up and was the first to open a restaurant in Hengjiang specializing in dog meat dishes — the “Hengjiang Restaurant.” He brought the rural dog meat cooking techniques to the restaurant. Thanks to his excellent culinary skills, the restaurant quickly gained a good reputation locally. After improvements and refinements by the second and third generations, especially by the third-generation inheritor Huang Mingshen, the cooking techniques were further perfected. The dog meat he prepared won high praise from customers, and thus Hengjiang Dog Meat became a renowned food brand in Gaoyao, celebrated throughout Zhaoqing and even attracting many food enthusiasts from the Pearl River Delta region who drive specially to Huodao to taste it.

　　The reason why Hengjiang Dog Meat is so well-loved lies in the secrets behind its ingredient selection and preparation. According to Boss Huang Mingshen (also the chef), the first step is choosing the right dog and ingredients. The best choice is a locally raised dog weighing over 20 jin (approximately 10 kg), neither too young nor too old. Such dogs have tender yet flavorful meat. If the dog is too young, the meat will be thin and lack richness; if it's too old, the meat becomes tough and hard to eat — the very young or very old are particularly unsuitable. Ingredients include ginger, garlic, scallions, tangerine peel, cilantro, fresh perilla, licorice, and various local Chinese herbal medicines — these are Chef Huang’s secret recipe. The second step is the cooking process. First, the dog is either stunned with iron pliers or hung and strangled — this method is said to result in better-tasting meat than drowning. Second, the dog is roasted with straw until the skin turns yellow, but care must be taken not to burn it. Third, the sliced dog meat is pan-fried to remove moisture. During this step, use low heat and ensure even cooking without burning. Fourth, after the moisture is removed, ginger, garlic, peanut oil, and other seasonings are added, followed by an appropriate amount of water. The mixture is then simmered over low heat for over 40 minutes (the exact time depends on the cooking process), during which the seasoning is adjusted. Once the dog meat begins to boil, its aroma wafts through the air, making mouths water — as the saying goes, “When dog meat is boiling, even the immortals can’t stay still.” After simmering, the meat is left to rest and steam for another twenty minutes before being fried and served. Chef Huang emphasizes that this final step is crucial. The meticulously prepared dog meat is then ready to be served to customers. Another delicious dish that is made alongside the dog meat is —

　　Stuffed Dog Intestines, which involves filling the dog’s intestines with its internal organs, blood, and seasonings. Chef Huang’s Hengjiang Dog Meat has its own distinctive characteristics: rich and fragrant flavor, crispy skin, tender meat, easy separation of bone and flesh, not greasy even when eaten in large quantities, and leaves a cooling sensation in the throat. Dog meat is believed to nourish yin, tonify kidneys, and aid digestion, making it suitable for all ages. It is a delicious treat for all seasons, though it is especially recommended in autumn and winter.