View attachment 59054
When I was living and working in Guangzhou in early 90s, I was introduced to eating the 'Fragrant meat'. Of all the meat I eaten from lamp, waygu beef to black Spanish pig and mangalica pork, the most tender delicious meat I have had was Hsiang rou or 'Fragrant meat' aka dog meat.
An important part dish was the skin.
And so I was told shar pei was bred for the pot with its multifold of skin.
And now becoming a star pet dog.
So if you want to talk of a dog bred for the pot, it was the shar pei
For all it is worth.