FW: (CN) Boiling-alive

[Guest guest]

William Tung

Thursday, August 02, 2007 12:21 AM

 

" Boiling-alive " and bludgeoning are adopted by restaurants in China

Guangzhou as means of slaughtering cats for consumption. Chefs at these

restaurants even claim that the more the cat suffers, the better its meat

will taste.

A dossier provided by Zhou Yu (alias) of the Guangzhou Cat-lovers Net

(Association) gives a listing of restaurants which are notorious for serving

cat meat dishes. Well-known restaurants in Guangzhou are found on the list,

including a culinary establishment infamous for dishing out snake meat mixed

with feline meat.

The dish of snake meat mixed with feline meat has long been a delicacy on

the menu of this culinary establishment. The price varies significantly

depending on the ingredients used. The restaurant manager reveals that the

cats used for cooking are all imported from abroad and the restaurant's

merchandiser regularly visits the Guangzhou wholesale market to replenish

supply.

Ouyang Xiang-mei, former executive chef from a restaurant in Panyu,

Guangzhou, says that " boiling-alive " and bludgeoning of cats are common

practice to ensure the freshness of the meat.

Ouyang continues to exemplify that the longer the torturing of the cat

lasts, the blood will be fully infused within the meat and so the better it

will taste.

This restaurant that specializes in cat meat dishes is located deep in an

alleyway to the right of Lian Road in Panyu, sheltered by a large number of

densely-erected industrial sheds. There are no signs indicating its

existence and it has been in this business for already seven years.

To prove that they do provide live cats on their menu, the restaurants

usually ask the customers make their selections from the cats' pound.

Whenever the chef enters the pound to pick out the chosen cat, haunting

cries immediately fill the whole pound.

The chef uses a clamp with his left hand to take hold of the neck of the cat

and then whacks its head with a half-metre long steel bar using his right

hand. Despite the ferocious struggle by the traumatized animal, the chef

throws it onto the floor and continues with beating the head.

The struggle gradually subsides. The chef tosses the barely alive animal

into a red bucket. He is quite wary that the cat is kept from being

bludgeoned to death outright since it cannot be " boiled-alive " otherwise.

With its life withering, the animal is taken to the " processing area " to

the west of the cats' pound. It continues to wriggle but its cry is getting

weaker, indicating that its end is fast approaching.

As the kitchen helpers quickly transfer the cat from the red bucket into a

pan of boiling water, the animal lets out a last spate of screaming. When

all the cooking is done, the cat is finally skinned, sliced and then served.

 

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