Page "Pangolin" Paragraph 14

The Guardian provided a description of the killing and eating of pangolins: " A Guangdong chef interviewed last year in the Beijing Science and Technology Daily described how to cook a pangolin: ' We keep them alive in cages until the customer makes an order.

Then we hammer them unconscious, cut their throats and drain the blood.

It is a slow death.

We then boil them to remove the scales.

We cut the meat into small pieces and use it to make a number of dishes, including braised meat and soup.

Usually the customers take the blood home with them afterwards.

'"