Winter Dog Meat Hotpot

Winter Dog Meat Hotpot

　　Winter Dog Meat Hotpot

　　Cooking dog meat is common in most southeastern parts of China. There are various ways to prepare it: braised, stir-fried, or stewed. But among the people of Huizhou, “hotpot-style dog meat” is the most beloved. During the chilly gusts of late autumn, the harsh winds of deep winter, the persistent rains of early spring, and especially during the “Summer Solstice Meat” time, locals enjoy first charring the slaughtered dog over straw fire until it turns golden (imparting a fragrant straw aroma to the meat), then chopping it into pieces. The meat is then stir-fried in a hot wok to remove excess blood, set aside, and the wok is cleaned again. Next, peanut oil is added (using about 3 taels of oil for every jin of dog meat), and the meat is stir-fried with spices and seasonings until fragrant. Broth, along with aged tangerine peel and ginger from Guangdong, is added, and then the mixture is slow-cooked in an earthenware pot until it comes to a boil. As the saying goes: “Dog meat boiled three times will make even immortals unable to stand still.” When cooking dog meat hotpot, the wafting aroma is so enticing that it makes one’s mouth water. That’s why people in Huizhou call dog meat “fragrant meat.” Gathered around a hearth, people savor the hotpot-style dog meat, feeling warmth in both body and stomach. The richness of the aroma is unmatched by any other kind of meat. There’s also a local saying among Huizhou folks: “Eating dog meat is like covering yourself with a cotton quilt.”

　　Dog meat has long been a cherished winter delicacy in Huizhou’s local cuisine. In recent years, it has gradually made its way into more refined dining settings. Many restaurants, hotels, and specialty eateries now compete to serve it, and “Dog Meat King” restaurants are everywhere. Once night falls, the scent of dog meat fills the city, captivating travelers who often find themselves drawn into dog meat eateries for a taste.