Under a new law against animal abuse in China, individuals in caught eating either cat or dog meat could face a fine of 5,000 yuan (approximately $735) or up to 15 days in prison. Businesses involved in the practice could be fined up to 500,000 yuan (or $7,325), according to the Times Online.

The draft going to Parliament in April would be first law against animal abuse by a new, increasingly animal-loving Chinese society that no longer has the taste for canine and feline meat.

Dog meat appeared in Chinese cuisine as early as the third century B.C. and is long believed to provide warmth to those who eat it. Restaurants offering dog — or “fragrant meat” as it’s often poetically referred to — appear throughout the entire nation. Its “warming” property makes it particularly popular in winter stews and the frigid northeastern region of China.

Cat meat, however, is primarily consumed by the people of the southern Guangdong province. Cat is not as popular because of an old superstition that the feline will come back at night to retaliate.

Waking up to a vengeful minx? No thanks. We’ll leave the tail-wagging eating to Andrew Zimmern and Anthony Bourdain.

source: slashfood

Brie and Shallot Parisian Burgers

Serves: 4

Prep time: 30 minutes

Way to grill: direct high heat (450° to 550°F)

Grilling time: 8 to 10 minutes

1 cup thinly sliced shallots

2 tablespoons extra-virgin olive oil

Patties

1-1/2 pounds ground chuck (80% lean)

3 tablespoons fine dry bread crumbs

3 tablespoons beef or chicken broth

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 ounces Brie cheese (not the triple cream variety)

4 round crusty rolls, each about 4 inches in diameter

1⁄3 cup whole-grain mustard

2 cups baby arugula

1. In a medium skillet over low heat, combine the shallots with the oil and cook until

they are browned but not scorched, about 20 minutes, stirring often. Let cool to

room temperature.

2. Prepare the grill for direct cooking over high heat. In a large bowl gently mix the

patty ingredients and shape into 4 patties of equal size and thickness. Make a hole in

the center of each patty for the cheese.

3. Trim away the rind of the Brie and bury the cheese, about 1/4 ounce for each

patty, into the hole of each patty. Close the opening to seal the cheese inside. It’s

important that there is one-third of an inch of meat on the top and bottom of the

cheese so it doesn’t seep out.

4. Brush the cooking grates clean. Grill the patties over direct high heat, with the

lid closed as much as possible, until cooked to medium, 8 to 10 minutes, turning

once when the patties release easily from the grate without sticking. During the last

minute of cooking time, toast the buns, cut sides down, over direct heat.

5. Assemble the burgers with shallots, mustard, and arugula. Serve warm.

© 2008 Weber-Stephen Products Co. Recipe from Weber’s Way to Grill™ by Jamie Purviance. All rights reserved.