Dog meat hot pot

Dog meat hot pot

　　Dog meat hot pot in Hulunbuir is a truly unique local delicacy. The best dogs for this dish are those raised on grains, as their meat is not gamey. The method of slaughtering the dog involves hanging it with a rope and strangling it—beating or other killing methods are not used. While the dog is still alive after being hung, its four legs are slit to allow the blood to drain out, ensuring no blood remains in the body cavity or meat. After skinning, the dog is soaked in cold water for 12 hours, then briefly boiled in a pot of clean water. Once the water comes to a rolling boil, the meat is removed and rinsed in a basin of cold water to remove scum. It is then returned to a clean pot of boiling water, where chopped green onions, ginger chunks, garlic cloves, along with crushed chili flakes, Sichuan peppercorns, star anise, and tangerine peel, are added to the pot. A small amount of soybeans (about one or two liang) is also added to help neutralize the gamey flavor. Once the meat is cooked, it is taken out, cooled, and shredded for hot pot. The taste is exceptionally fragrant. The broth for the hot pot is made from the original cooking liquid of the dog meat. Side condiments such as chopped green onions, ginger, garlic, chili oil, cilantro, pepper, and sesame oil are served in small dishes, allowing diners to season to their own taste. Dog meat is rich in various minerals and vitamins, making it suitable for consumption all year round—warming in winter and cooling in summer—and is believed to promote blood circulation, nourish yin, and invigorate yang. (Hulunbuir League)