Blowing Water | Eating dog meat in China might only be an annual affair, but why does such sick tradition continue?
Will the rising number of pet owners on the mainland improve attitudes?
Unfortunately, the sick practice of eating dogs in Guangxi Zhuang autonomous region is not only a local custom – it’s a common occurrence and a lucrative business in many Asian countries, which, in total, butcher more than 25 million dogs each year. Case in point: there is a street in downtown Seoul that is lined with restaurants that serve dog meat.
China is being prominently singled out because of the notorious Yulin Festival, and, though difficult to verify, about 10 million dogs and four million cats are slaughtered for their meat on the mainland each year. Many are beaten to death because the promoters believe this method makes the meat more tender and tastier.
I first came face to face with this cruel tradition when I was visiting a small town in Guangdong province three decades ago. I was surprised to see there were no dogs roaming the streets and mentioned it to the local guide, who told me they were all in the kitchens.
What health benefits can one derive from skinning, boiling or eating an animal alive?
I innocently asked: “Wouldn’t it be a bit unhygienic to allow animals in the kitchen?” He replied: “Not when they’re on meat hooks.”