Gulong Dog Meat Hotpot

Gulong Dog Meat Hotpot

　　When visiting Gulong for the Lusheng Festival, one dish you absolutely must try is Gulong Dog Meat Hotpot. Locals say that if you haven’t had Gulong Dog Meat Hotpot, then you haven’t really been to Gulong. And they’re right — because it’s truly delicious. What makes Gulong Dog Meat Hotpot so tasty? Actually, the preparation is very simple, and you don’t necessarily have to watch a video tutorial to learn how to cook it. Even by following a step-by-step picture guide for making Gulong Dog Meat Hotpot, you can master it. Believe in yourself, get started right away, and tweak the recipe subtly to your taste to create your own delicious version.

　　How to Make Gulong Dog Meat Hotpot: This hotpot gets its name from the traditional method of setting up three stones to hold the pot at marketplaces, where dog meat was sold by the bowl. In essence, it’s a clear-braised dog meat dish. The preparation involves stunning the dog (by striking its head forcefully with a stick), draining the blood, then wrapping it in straw and setting it alight to singe off the fur. Once the skin turns golden-yellow and starts to crack slightly, the belly is cut open, and the meat is cleaned and chopped into small pieces. For the stew, raw dog meat and water are added to the pot together. Just before the water begins to boil vigorously, a portion is ladled out as “original broth.” More water is added along with spices such as ligusticum, star anise, mountain pepper, and cinnamon. Then, every time more water is added, a ladle of the original broth is mixed in to preserve the authentic flavor. When serving, it’s typically eaten with a dipping sauce made of chili, salted vegetables, salt (no soy sauce), and vinegar. The broth is fragrant and appetizing, while the meat is tender, savory, and not greasy. There’s a local saying: “If you’ve eaten dog liver, don’t ask for a blanket; if you’ve eaten dog lung, don’t ask for cotton wool,” referring to the belief that dog meat has the effect of dispelling wind-dampness and nourishing yin while tonifying kidneys. Another famous variation is “Crispy Cucumber,” where the dog meat is cooked but still slightly chewy, making a crisp sound as you bite into it — similar to chewing on cucumber. However, this style is better suited to younger diners or those with strong teeth.