While visiting a friend in the city of Yangshuo in Southern China, I decided to try dog. Although I grew up with a dog and loved the creatures, it was time for me to experience that aspect of Asian culture. A bunch of us headed out to a restaurant and went into our own little room. While my Chinese friends placed our order, I sat in anticipation for the event.
After the order had been taken, my friend turned to me to apologize.
“Why?” I asked.
“It’s not the right season for dog,” she replied.
“Why?” I repeated.
“Because it is too warm outside, dog puts a fire in your stomach.”
Instead, we got donkey. A big, steaming hot pot full of donkey.
I tried it and it wasn’t bad at all. It tasted kind of like beef that you would cook in a stew, but chewier. Perhaps it is how horseys taste. Although decent, it is still no replacement for good old-fashioned beef.
As we finished off the hot pot of donkey, a new pot was brought out. This one containing tripe, better known as stomach. I couldn’t be sure whether this was donkey tripe or from some other animal, but I was sure that it was green. I have always assumed that stomachs are kind of red or pink in color because of the charts I remember from middle school, but perhaps I am wrong. Or perhaps donkey stomachs are green. Or it’s even possible that donkey stomachs turn green when cooked, kinda like how shrimp goes from white to red when cooked.