How are mice eaten in China? - briefly
In some regional Chinese cuisines, field mice are captured, cleaned, and served by stir‑frying, deep‑frying, or simmering in a spiced broth.
How are mice eaten in China? - in detail
Rodents such as field mice and house mice have been incorporated into regional Chinese cuisines for centuries, primarily in rural areas where they serve as an inexpensive protein source. The animals are captured alive, usually with traps or by hand, then euthanized quickly to preserve meat quality.
Preparation begins with thorough cleaning. The fur is removed by singeing over an open flame or by scalding in hot water, after which the skin is peeled off. Internal organs are extracted, and the carcass is rinsed repeatedly to eliminate blood and residual debris. Some cooks soak the meat in a mild salt solution for 30–60 minutes to reduce bitterness.
Common cooking techniques include:
- Stir‑fry: diced mouse meat is marinated in soy sauce, Shaoxing wine, ginger, and garlic, then quickly cooked over high heat with scallions and chili peppers. The brief exposure to intense heat retains tenderness while imparting smoky flavor.
- Stewed soup: whole or quartered mice are simmered for 2–3 hours with medicinal herbs such as wolfberries, goji berries, and dong quai. The long extraction yields a clear broth rich in collagen and minerals.
- Deep‑frying: after coating in a light batter of rice flour and cornstarch, the pieces are fried at 180 °C until golden. The result is a crisp exterior and moist interior, often served with a dipping sauce of chili oil and vinegar.
- Braised: mouse meat is browned, then braised in a mixture of soy sauce, brown sugar, star anise, and fermented bean paste for 1–1.5 hours. The sauce reduces to a glossy glaze that clings to the meat.
Seasonings vary by locality. In southwestern provinces, strong aromatics such as Sichuan peppercorn and fermented chili paste dominate, while northern regions favor simple salt, ginger, and scallion combinations. Occasionally, the meat is mixed with other small game, such as frogs or insects, to create composite dishes.
Commercial availability occurs in specialty markets and street stalls, where live rodents are displayed in cages before processing on site. Health regulations require vendors to follow hygienic slaughtering practices, though enforcement differs across jurisdictions. Proper cooking eliminates potential pathogens; undercooked rodent meat can harbor bacteria and parasites.
Historically, mouse consumption appears in ancient texts describing famine relief and medicinal uses, where the meat was believed to strengthen the spleen and kidneys. Contemporary interest is limited to niche culinary circles and rural households, rather than mainstream restaurant menus.