China black dolphins (also known as guinea pigs and dolphin beavers) dominated black food in the 20th century. Black dolphin is a precious herbivore, with tender and delicious meat, rich game flavor, rich in vitamins and amino acids, and also rich in anti-cancer elements such as zinc and selenium, and its iron content is three times that of wild turtle. Dolphin skin is rich in gum and tastes fat and waxy, which is better than turtle skirt. Dolphin meat is a green food with high protein, low fat and low cholesterol. It has no fishy smell, is easy to cook and has a crisp taste. Used in Sichuan-style hot pot, it has a unique flavor and makes people drool. China had the habit of eating dolphin meat in ancient times, and it was selected as a high-grade wild vegetable in the menu of famous dishes in China.

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