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t’s a sickly, almost sweet and nauseating smell of death. Once inside, the fetid stench — made worse by blistering temperatures and zero refrigeration — is overwhelming, and it is places like this where the deadly coronavirus originated. In stall after stall, a mix of live and dead animals, which run the gamut from the known (pig, ox, duck, chicken) to the rare or unknown due to the condition of the carcass — stare back at you. In the wet areas of the market — usually reserved for fish and sea creatures and where the ground is slick with water and often blood — the stink is worse. The animals that have not yet been dispatched by the butcher’s knife make desperate bids to escape by climbing on top of each other and flopping or jumping out of their containers (to no avail). At least in the wet areas, the animals don’t make a sound. The screams from mammals and fowl are unbearable and heartbreaking.
originally posted by: Arnie123
a reply to: CriticalStinker
Looks like it was gutted and its own wings used as separaters to keep open its hallowed carcass, the Chinese can keep this disgusting habits, just keep it at home and don't go anywhere.
a reply to: Waterglass
It was better than what the others had along with how we evolved into medicine, animal control, human factors and other. That has been under attack by whom?
originally posted by: loam
It's one thing to criticize food storage and preparation, but in my opinion entirely another thing to criticize people for their cultural choice of culinary diet.
Given China's population, maybe we should be thankful they eat a diverse set of things.