What Animals Do the Chinese Eat in Their Culture?

Pork

Pork is the most widely eaten meat in China, as they can be raised cheaply in many different climates and environments and grow very large and fatty. Other four-legged food animals that can be raised cheaply are goats, but they don't yield nearly as much meat. Another reason the pig is so ubiquitous is that practically the entire animal can be eaten, tail to snout. In ancient Han dialect, the word for "pork" is also the word for "meat."

Since much of the land in China is inundated with water sources, from lakes and bays to rivers and seas, the thriving sea life provides cheap and accessible protein. The first evidence of human aquaculture (fish farming) dates back over five millenia to ancient carp farms for royal courts. The staple crop of Asia, rice, is grown in flooded paddies that host many different types of seafood, from carp (or catfish) to freshwater prawns. Turtles are also popular throughout the mainland.

In addition to chickens, which are a huge part of rural and local agriculture, Chinese also farm duck as a food animal, most notably in so-called "Peking" roasted duck. Quails, squabs and sparrows are also popular and common birds to eat in both rural and urban areas. In addition to this, the eggs of all kinds of birds are eaten, hardboiled and salted or mixed with noodles and soups.

Game is dependent on where one lives in China; this can be wild ass or donkey, bear, deer, snake and camel. These animals killed for food are called ye wei or "wild beasts." Preparation and availability vary from region to region, but these types of foods are associated with times of famine, rural poverty or aboriginal ways of life.