Huajiang Dog Meat is a traditional delicacy in Guizhou, and its authentic practice requires the use of healthy adult male dogs, which undergoes a number of fine cooking processes with a variety of seasonings, ultimately presenting a delicacy with tender meat and rich soup flavor.

Specifically, to make Huajiang Dog Meat, you need to cut the dog meat into pieces, marinate it for a period of time with ginger, scallions, cooking wine and salt, then rinse it well, and then stir-fry it with spices, slices of ginger and scallions to remove the fishy flavor. Next, put the dog meat into a casserole, add the right amount of water, salt, cooking wine, ginger, peppercorns and other seasonings, and simmer it slowly over low heat for 2-3 hours until the dog meat is cooked through and the soup is thick.

During the cooking process, you need to pay attention to the combination of fire and seasoning, as well as the time of stewing to ensure that the dog meat is tender and the soup is rich. At the same time, the production process of Huajiang dog meat needs to follow hygiene standards to ensure food safety. It can be served with seasonings such as chopped green onion and cilantro to add flavor, or with other dishes.

More Traditional Cuisine in Guizhou

1, Sour Soup Fish: Sourness and spiciness is the biggest feature of Guizhou's diet, and Miao sour soup fish is a big representative. Tomato sour cooking out of the natural sour taste, bad chili and some pickled wild pepper and give this dish a special flavor. The fish fillets are tender and the side dishes are refreshingly sour and appetizing.

2, Miao patty fish: the marinated fish and glutinous rice, pepper, etc. together into the stone groove, with a wooden stick repeatedly beat, until it becomes a special flavor of patty fish. This kind of fish has compact and chewy meat, mellow and fragrant flavor, and is a rare delicacy.

3, Guizhou Spicy Chicken: Choose the local characteristics of the patty cake chili pepper and chicken stir-fried together, so that the chicken fully absorbed the flavor of chili, and then with a variety of spices and seasonings, so that this dish is spicy but not dry, fragrant but not greasy.