Boiled Dog Meat in Manzhouli

Boiled Dog Meat in Manzhouli

　　Boiled dog meat in Manzhouli can be considered a uniquely distinctive local delicacy. Dog meat contains various vitamins and is suitable for consumption all year round—warming in winter and cooling in summer. It also helps relax tendons, improve blood circulation, nourish yin, and strengthen yang. Dog meat can also be served cold or in sauces.

　　 　　The best dogs for boiling are those raised on grains, as their meat is less gamey. The method of slaughtering the dog involves hanging it with a rope and strangling it, rather than beating it to death or using other methods. Before the dog dies, its four legs are slit to allow the blood to drain out, ensuring no blood remains in the cavity or meat. After skinning, the meat is soaked in cool water for 12 hours, then briefly boiled in a pot of clean water. Once the water boils, the meat is removed and rinsed in a basin of cold water to remove scum. It is then boiled again in clean water. Chopped green onions, ginger, garlic cloves, crushed chili powder, Sichuan peppercorns, star anise, and tangerine peel are added to the pot, along with one or two ounces of soybeans to reduce the gaminess. Once the meat is cooked, it is taken out, cooled, shredded, and served as boiled meat—its flavor is exceptionally fragrant. The broth used as the base comes from the original dog meat cooking liquid. Toppings such as chopped green onions, ginger, garlic, chili oil, cilantro, pepper, and sesame oil are served on the side, allowing diners to season and enjoy according to their taste.

　　 　　Dog meat contains various minerals and vitamins, is suitable for consumption all year round—warming in winter and cooling in summer—and helps relax tendons, improve blood circulation, nourish yin, and strengthen yang.