Zhenning Buyi Dog Meat Stew

Zhenning Buyi Dog Meat Stew

　　Zhenning Buyi Dog Meat Stew

　　The Buyi ethnic group in Zhenning City, Guizhou Province, within the Buyi and Miao Autonomous County, have a particular fondness for dog meat. Hosting guests with a dog meat dish is considered a high form of hospitality. During festivals and holidays, nearly every household in Buyi villages slaughters a dog.

　　Preparation: (1) Scald and clean the freshly slaughtered dog, roast the skin to a tender yellow, and char the meat and skin until slightly cracked and smoky; if the heat isn’t properly controlled, the meat will turn out soft and flavorless.

　　(2) The “dog sausage” technique is even more refined: first clean the intestines, chop up the cartilage from the dog’s body, then mix brain marrow, blood-filled lungs, glutinous rice, dog meat, and spices together before stuffing them into the intestines and boiling. The taste is extraordinarily delicious.

　　(3) Dog paws are processed by burning them with hot tongs, then washing and cooking them. When serving, they are offered first to elders and then to guests. The Buyi people consider dog paws the most nutritious part, often praising them as the “bear’s paw” of dog meat.

　　Characteristics: Fragrant, tender, appetizing, not greasy or tough; nourishes the middle energizer and boosts qi, warms the kidneys and strengthens yang.