? Dog meat is dog meat, because its meat tastes mellow. Some places are also called fragrant meat, and dogs are also called yellow ears In ancient times, it was called Diyang, one of the six animals. Together with mutton, it is a good tonic in winter. The morphological characteristics of dog meat vary with age and feeding methods. Usually, the muscles of dog meat are tight, the muscle fibers are tender, and a small amount of fat is mixed in the middle.
? However, the muscle bundle of dog meat is thick, the cut surface is granular, fishy, the meat color is deep red, the fat is white or grayish white, soft and smooth, and its melting point is generally 23 ~ 27℃. As far as its nutritional components are concerned, Liu Li meat can be compared with mutton with medium fat, and the melting point of fat is much lower than that of sheep fat and basically close to that of pig fat.