CHOW-CHOW
BREED INFORMATION
Breed Group:
Non-Sporting
Weight:
45 - 70lbs
Height:
17" - 20"
Color:
Red, Black, Blue, Cinnamon, Cream
Coat:
There are two varieties, long- and short-haired.
Description:
The Chow Chow is a member of the spitz family and has been
native to China for more than 2000 years. He is a masterpiece
of beauty and dignity, unique in his blue-black tongue. Chows
carry a reputation of been aggressive, but this is undeserved
though he is a tenacious fighter if provoked. To their owners
and family they are friendly and faithful but strangers beware,
making him an excellent guard dog. Because of his thick coat
he is unsuited for hot climates. New owners should be prepared
for coat care and socialization of their new Chow puppy. He
should not be left alone in the backyard.
History:
His name Chow Chow is from the Cantonese word for food. Developed
by either the Siberians or Mongolians he probably began when
primitive spitz types were crossed with eastern Mastiff-type
dogs. Original used as a temple guard dog, he later became
favored as a hunting dog of the Chinese emperors. The blue-black
tongue Chows appeared in Great Britain by the late 18th century.
Character:
This is an independent dog that is calm and vigilant. It may
try to dominate other dogs.
Temperament:
Although domineering around other dogs, Chows are usually
good with children. This breed needs to get to know other
household pets early in life and is cautious with strangers.
Care:
Regular thorough brushing is required. Chows must be groomed
daily.
Training:
The Chow Chow is not known as the most obedient dog in the
world. Some experts say the short-haired variety learns faster
than the long-haired variety. In either case, training must
be consistent and firm.
Activity:
This dog does not need a lot of exercise, but prefers to be
outdoors. It needs a cool place to rest in the summer because
it does not like heat. It requires around 20 minutes of outdoor
exercise each day.
Information was taken
from www.nextdaypets.com and www.dog-tracker.com.
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