In China the most popular is donkey meat, or 驴肉 (lvrou, pronounced lew-row*). For those who don&#x27;t study characters, the left-hand part of 驴 is 马 ( horse), which is the simplified form of the traditional character 馬 which is what the Japanese are still using, and has a reconstructed proto Sino-Caucasian root.[0] It&#x27;s all over China but more popular perhaps in the north, Shandong and northern Jiangsu in the east to Xinjiang in the west. Of course part of this culinary capacity descends from earlier nomadic and steppe peoples. You can also try Mongol horse milk alcohol, which is now available right across China in bottled form.<p>I think it&#x27;s fair to say that in the past, most people ate most meat, as long as it was fresh and there were no local taboos. I haven&#x27;t read any studies but for bacterial reasons I suppose that raw consumption correlates with cold climates.<p>0. <a href="http:&#x2F;&#x2F;starling.rinet.ru&#x2F;cgi-bin&#x2F;response.cgi?single=1&amp;basename=%2fdata%2fsinocauc%2fsccet&amp;text_number=+665&amp;root=config" rel="nofollow">http:&#x2F;&#x2F;starling.rinet.ru&#x2F;cgi-bin&#x2F;response.cgi?single=1&amp;basen...</a>