A Thousand Delicacies from a Hundred Counties · Freshness Unveiled in Taizhou: Tiantai "Little Dog Cattle": A Wild Flavor Renowned Both Home and Abroad

Taizhou's culinary scene is bold, craves freshness, and possesses a unique character.

Cooking the bounty of the mountains and the sea, it has forged a distinctive food culture.

Nine counties, cities, and districts offer nine different flavors.

We embark on the gastronomic journey of "A Thousand Delicacies from a Hundred Counties · Freshness Unveiled in Taizhou."

Today, we are featuring a dish called

Tiantai "Little Dog Cattle"

In Tiantai, there is a breed of adult cattle so small that locals describe them using the word for "dog," hence the peculiar yet intriguing name "Little Dog Cattle."

This rare cattle breed once faced endangerment in Tiantai. However, thanks to the joint efforts of local farmers, Little Dog Cattle have now re-entered the market. A new type of cooked beef, developed using Little Dog Cattle as the primary ingredient, is a convenient, ready-to-eat spiced meat. It has been selected as one of the 16 "mountain delicacies" featured in the "A Thousand Delicacies from a Hundred Counties · Freshness Unveiled in Taizhou" initiative.

The Story of Tiantai Little Dog Cattle

Tiantai Little Dog Cattle, named for their dog-like small stature, have a long history and are revered as one of the "Three Treasures of Tiantai," alongside the local Monkey Pig, and Fist Chicken. According to relevant records, as far back as the Qing Dynasty, Little Dog Cattle were chosen as a tribute item for the imperial court. In 1972, when U.S. President Nixon visited China, Premier Zhou Enlai specifically requested Tiantai Little Dog Cattle to be sent to the Hangzhou Xizi State Guesthouse. Served at a state banquet, Little Dog Cattle gained fame both at home and abroad.

Tiantai is characterized by mountainous terrain and limited flat land, with terraced fields layered upon each other. Little Dog Cattle resemble yellow cattle in appearance but are well-adapted to dry conditions. They are agile and highly adaptable for plowing the complex, terraced fields in the challenging topography, and are easy to herd. Local farmers are very fond of raising them. Farmers who raise Little Dog Cattle typically graze their herds in mountainous areas above 600 meters in altitude, allowing them to freely forage on wild grass in the woods. This farming method is entirely green and pollution-free, resulting in exceptional meat quality.

Little Dog Cattle represent an excellent genetic resource, serving both meat production and draft purposes. A full-grown adult typically weighs only about 50 kilograms, about half the size and weight of an ordinary yellow cattle. Adapted to Tiantai's unique mountainous environment, this breed has survived and is recognized as the smallest cattle breed in China.

A comparative slaughter test conducted locally between Little Dog Cattle and Qinchuan cattle, one of China's five major yellow cattle breeds, revealed that the lean intercostal meat of Little Dog Cattle has a crude protein content of 20.7%, which is 3.23 percentage points higher. Its fat content is 5.32%, a significant 22.76 percentage points lower.

Furthermore, Tiantai Little Dog beef is believed to possess various health benefits, such as nourishing Yin and strengthening Yang, tonifying the kidneys and replenishing Qi, dispelling cold and strengthening the stomach, and alleviating cold sweats. It is considered a premium food for home consumption, travel, and as a gift for friends and relatives.

Preparation Method:

Chop the cattle head open, blanch it in boiling water, and then clean it thoroughly.

Place it in a pot and add water, beer, spices (like star anise, cinnamon, etc.), spring onions, ginger, and salt. Cook until the head is fully tender.

Remove it from the pot, debone it, and prepare the meat.

Slice the meat from the head and arrange it back on the skull bones.

Serve with small dishes of pepper-salt mixture and soy sauce for dipping.

Preparing the "Tiantai Little Dog Cattle" dish takes approximately 3 to 4 hours. The most critical step is the initial selection of ingredients. Little Dog Cattle raised on high mountain pastures yield tender meat with a purer, more enduring aftertaste.

There are also key points during the preparation process:

The white coating on the tongue and any mucus inside the mouth must be thoroughly cleaned; otherwise, an unpleasant odor will remain.

After cleaning, the head is blanched again and cleaned a second time. This removes blood and reduces gaminess, preserving the natural delicious flavor of the Little Dog beef to the greatest extent.

Once prepared, the head is ready for the pot. It should be placed directly into cold water; the water should not be boiling when added.

Add beer, spices, spring onions, ginger, salt, and enough water to submerge the head. Bring to a boil over high heat. Then, reduce to medium heat and cook for 15 minutes. Finally, lower the heat to a simmer and cook until the head is completely tender. Then, remove, debone, and arrange.

Finally, slice the head meat and arrange it on the bones. Serve accompanied by dipping condiments like pepper-salt and soy sauce.

The cooked beef presents a rosy-red color, is full and plump, moist and glossy, with a tight grain. It tastes perfectly seasoned—neither too salty nor too bland—and embodies a rich, wild flavor.

Unlike air-dried, shredded beef, this spiced Little Dog beef has a more solid and moist texture. A bite releases a mellow, primal meat aroma. It is neither tough nor dry, the grain is so fine it catches the light, and it is tender, soft, and thoroughly infused with flavor.

Translator：Jiayang Lin