Shiqiong Dog Meat Hot Pot

Shiqiong Dog Meat Hot Pot

　　Dog meat hot pot gets its name from the historical practice of setting up a pot on three stones in the market square during market days to sell bowls of dog meat. In reality, it is a clear-braised dog meat dish. The preparation method involves knocking the dog unconscious (by striking its head forcefully with a stick), draining its blood, then wrapping it in straw and setting it on fire to singe off the fur. Once the skin turns yellowish and begins to crack slightly, the belly is cut open, and the meat is cleaned and chopped into small pieces. For the clear-braising, the dog meat and raw water are put into the pot together. Just before the water comes to a full boil, a portion is scooped out as the “original broth.” Then more water is added, along with spices such as ligusticum, star anise, mountain cumin, and cinnamon. After that, every time more raw water is added, a ladle of the original broth is mixed in to preserve the original flavor. When served, it is eaten with a dipping sauce made of chili, salted vegetables, salt (no soy sauce), and vinegar. The broth is fragrant and inviting, and the meat is tender and not greasy. There is a local saying: “If you eat dog liver, don’t use a sheet; if you eat dog lung, don’t use cotton.” This refers to the belief that dog meat has the effect of dispelling wind-dampness and nourishing yin and kidney. Another notable dish is “Crispy Cucumber,” where the dog meat is cooked but still slightly chewy, making a crisp sound when bitten, similar to chewing on cucumber. However, this style of eating is better suited to younger people or those with strong teeth.