In Xinjiang Uygur Autonomous Region in the far west of China, horse is something of a staple protein and again nothing is wasted. The flesh is cooked as would be any red meat, appearing in stews and hotpots, stir-fries etc. It is often also smoked and used like bacon. Horse jerky is available.
Horse Meat
Smoked Horse
Horse noodle dishes are also popular.
Horse Noodles with Laoganma Chilli Crisp
Besides eating the flesh, the innards are consumed just as with other animals. Intestines are used as skins for horse meat sausages as well as being fried like chitterlings (chitlins). The liver, heart, lungs etc. are all used.
Horse Intestines
Stewed Horse Lungs
Rice Noodles with Horse Tripe
And then there's my favourite, horse marrow bone in broth. A winter warmer.
Images courtesy of Zhuge Horse Noodles (朱哥马肉粉) restaurant, Liuzhou
