How do Chinese people eat mice? - briefly
In some rural regions of China, small rodents are occasionally prepared as food, typically cleaned, seasoned, and either deep‑fried or stewed. Such practices are limited to specific local cuisines and are not common nationwide.
How do Chinese people eat mice? - in detail
Chinese cuisine includes several regional dishes that incorporate field mice, primarily the brown rat (Rattus norvegicus) and the house mouse (Mus musculus). The practice is most common in rural provinces such as Sichuan, Yunnan, and Guizhou, where small‑scale hunting or trapping supplements protein supplies.
Preparation begins with live capture, followed by immediate killing to prevent stress‑induced hormone release. The animals are then skinned, gutted, and rinsed thoroughly in cold water. Many cooks remove the tail, feet, and any remaining fur by pulling or blanching briefly in boiling water.
Typical cooking methods include:
- Stir‑fry: diced meat tossed with ginger, garlic, dried chili, and fermented bean paste; finished with a splash of soy sauce and a sprinkle of Sichuan peppercorns.
- Stew: whole or quartered rodents simmered for two to three hours with bok choy, mushrooms, and star anise; broth thickened with cornstarch before serving.
- Deep‑fry: whole mice coated in a light batter of rice flour and seasoned with five‑spice powder; fried until golden and crisp, then served with a chili‑vinegar dip.
- Soup: bones and meat boiled with ginger, scallions, and medicinal herbs such as dang gui; strained and seasoned with salt.
Seasonings vary by locality but frequently include soy sauce, doubanjiang (fermented broad bean paste), chili oil, and Sichuan pepper. Some recipes call for the addition of preserved vegetables (suan cai) or fermented tofu to enhance umami depth.
Safety considerations involve thorough cleaning to eliminate parasites and thorough cooking to reach an internal temperature of at least 74 °C (165 °F). In regulated markets, mice are inspected for disease and may be sourced from certified farms that raise rodents on controlled feed.
Commercial availability appears in specialty restaurants and night‑market stalls, where menu items are labeled as “mouse meat” or “rodent delicacy.” Prices range from 30 to 80 CNY per kilogram, reflecting seasonal supply and local demand.
Overall, the consumption of mice in China follows established culinary steps: capture, sanitation, cutting, seasoning, and cooking by stir‑frying, stewing, deep‑frying, or simmering, all performed with attention to hygiene and regional flavor profiles.