The Guardian recently provided a description of the killing and eating of pangolins: “A Guangdong chef interviewed last year in the Beijing Science and Technology Daily described how to cook a pangolin: ‘We keep them alive in cages until the customer makes an order. Then we hammer them unconscious, cut their throats and drain the blood. It is a slow death. We then boil them to remove the scales. We cut the meat into small pieces and use it to make a number of dishes, including braised meat and soup. Usually the customers take the blood home with them afterwards.’â€