Is giant salamander tasty? A detailed analysis of texture and flavor

The giant salamander is an amphibian with extremely high food value; its meat is tender and its flavor is delicious, containing high-quality protein, abundant amino acids and trace elements, with very high nutritional value. It is known as the “ginseng of the water” and has always been regarded in China as a rare tonic. Let's take a look below at whether giant salamander is good to eat!

Is giant salamander good to eat?

Giant salamander is tasty. The giant salamander is currently the largest surviving amphibian in China, and its meat is very delicious, rich in flavor, fatty but not greasy, and suitable for all ages. Moreover, the giant salamander has very rich nutritional value for the human body and also has many uses in medicine, which is also one of the main reasons why the giant salamander is on the verge of extinction.

Is it illegal to eat giant salamander?

Eating wild giant salamander is illegal; eating second-generation (F2) giant salamander is not illegal. The giant salamander is the largest and also the most precious surviving amphibian in the world. It is a national second-class protected wild amphibian, and also a key development species for agricultural industrialization and specialty agriculture as well as a wildlife genetic protection species. China stipulates that only second-generation (F2) giant salamanders may be eaten and traded; illegally capturing, hunting, selling or eating wild giant salamanders will be subject to legal sanctions.

How is giant salamander eaten?

1. Braised giant salamander

[Ingredients] Giant salamander meat, belly bones, head bones, tail, shiitake mushrooms, roast pork belly, garlic cloves, dark soy sauce, salt, cornstarch, sugar, chicken bouillon powder, diced water chestnut, ginger, scallion, stock.

[Method] Cut the giant salamander meat, belly bones, head bones and tail into pieces, then add salt, cornstarch, sugar and chicken bouillon powder and mix well. Put into an oiled wok and flash-fry in warm oil, then scoop out and drain off the oil. Heat the wok and saute ginger, garlic cloves and the white parts of scallions until fragrant, add the roast pork belly, diced water chestnut and shiitake mushrooms, then add the giant salamander meat and bones and stir-fry together until fragrant. Add a little stock and braise until the meat is springy yet soft, then turn up the heat to reduce the sauce. Add dark soy sauce for color, then thicken with cornstarch water and serve.

2. Stewed giant salamander soup with Dendrobium officinale

[Ingredients] Yicunjin Dendrobium officinale, giant salamander slices, old hen, lean pork, Cistanche, ginger.

[Method] Cut the old hen and lean pork into pieces, blanch in hot water, scoop out and put into a stewing jar. Cut the Dendrobium officinale into small dice and put into the stewing jar, then add Cistanche slices and ginger slices, pour in an appropriate amount of mountain spring water, and stew over water for 3 hours. Marinate the giant salamander slices with a little cornstarch and salt, then put them into the hot soup and continue stewing for 10 minutes. Add salt to taste and it is ready to eat.

3. Stir-fried giant salamander balls with snow peas

[Ingredients] Snow peas, giant salamander balls, carrot flowers, superior stock, cornstarch, salt, sugar, cooking wine, ginger, scallion.

[Method] Mix the giant salamander with cornstarch, sugar and salt, then pass through medium-temperature hot oil for 30 seconds, scoop out and drain off the oil. Blanch the snow peas first and scoop out. Heat the wok and saute ginger and the white parts of scallions until fragrant, then add the giant salamander balls and stir-fry, drizzle in a little superior stock, add the snow peas and carrot flowers and stir-fry evenly, drizzle in cooking wine, then adjust the seasoning, thicken with cornstarch water and it is ready to plate.

4. Steamed giant salamander with lotus leaves

[Ingredients] Giant salamander slices, shredded tangerine peel, shredded ginger, shredded red dates, chopped scallion, cornstarch, salt.

[Method] Add cornstarch and salt to the giant salamander slices and mix well, then add the shredded tangerine peel, shredded ginger and shredded red dates. Wipe the lotus leaf clean with water, put it into a steamer, trim off the excess parts, smear a little oil on the lotus leaf, spread the seasoned giant salamander together with the ingredients into the steamer, cover with the lid and steam over high heat for 2 minutes and it is ready to eat.

5. Giant salamander congee

[Ingredients] Giant salamander, rice, dried scallops, cornstarch, salt, shredded red dates, shredded scallion.

[Method] Put the rice and dried scallops into a clay pot, add enough water, bring to a boil over high heat for 10 minutes, then cook over medium heat. Scoop out the dried scallops and tear them into shreds to make dried scallop congee. Mix the giant salamander meat with cornstarch, oil and salt, put it into the hot dried scallop congee and bring to a boil for 3 minutes, then add the shredded red dates and salt, and finally sprinkle with shredded scallion as a garnish and it is ready to eat.