Dried Dog

Dried Dog

　　Among Dongbei cured meats, the most renowned dried dog products come from Guanwu’s “Suichang Brand.” Over 80-year-old Guan Zuoxian recalled that in 1912, when meat supplies were scarce and traditional cured meat ingredients were limited, his grandfather began experimenting with using dog meat as a substitute. He first made cured dog strips, and later whole cured dogs—thus pioneering the tradition of “Dongbei Dried Dog.” To make dried dog, select fat puppies weighing between 2.5 and 3.5 kilograms. After slaughtering and cleaning, remove the bones, then rub the meat with stir-fried and crushed salt for curing. Once cured, rinse the meat with warm water, dry it, brush it with ginger wine, and coat it with sugar and sand ginger powder. Then shape it and air-dry.

　　Dongbei dried dog is tender, refreshing, fragrant, and neither fishy nor greasy. It can be steamed or stir-fried.