Gansu horse meat is fresh and tender, with little fat, unique and delicious taste and rich nutritional value, which is an important part of the cooking tradition in Europe, South America and many Asian countries.

Horse meat is rich in protein, vitamins and minerals such as calcium, phosphorus, iron, magnesium, zinc and selenium, and has the functions of restoring liver function, preventing anemia, promoting blood circulation, preventing arteriosclerosis and enhancing human immunity.

The fat quality of horse meat is better than that of cattle, sheep and pigs. Horse meat fat is similar to vegetable oil, and its unsaturated fatty acids can dissolve cholesterol and prevent it from depositing on the blood vessel wall, which has a special effect on preventing arteriosclerosis.

On a cold winter night, eating horse meat hot pot can keep you warm. The materials used are mushrooms, burdock and chrysanthemum with unique fragrance, which can promote the digestion of fiber contents.

It can be seasoned with the fragrance of ginger juice, which can remove the fishy smell of horse meat. Horse meat should be washed with clear water, boiled after blood removal, and not fried.

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