And the donkey meat fire in the river is later than the donkey meat fire in Baoding, and the specific origin is not recorded in exact detail, but some people say that the donkey meat fire in the river is also inherited from the donkey meat fire in Baoding, which is inaccurate.

It is possible to say that there is a relationship, but it is very wrong to say that it is inherited or in the same vein.

Because no matter from the method of fire, the donkey meat selected, the cooking method of donkey meat, and the taste and texture of eating, these two kinds of donkey meat are completely different.

I don't know the relationship here, because I think the two are the same thing after hearing the words donkey meat burning, which is a mistake of empiricism.

From the way of making the fire-burned skin, although it is made of dead noodles, Baoding donkey meat is burned with a round fire, which is kneaded into a ball after the good flour is oiled, and then made into a circle with a log, and then baked after the first roasting.

The donkey meat is made by smearing the dough into long strips of dough, folding it several times, and finally rolling it out into a rectangular shape and then branding, and the fire skin made by this method is not only puff pastry and refreshing, but also has clear layers, which can be said to be full of the wisdom of local chefs.

There is also a method of making fried roasted skin of Baoding donkey meat, in general, the shape and taste of the two kinds of roasted skin are very different.

In the choice of donkey meat, the donkey meat of the Taihang donkey with thick meat is mostly selected for the donkey meat of the Baoding donkey meat, while the donkey meat of the Bohai donkey with delicate meat is mostly selected for the donkey meat of the donkey meat in the river.

In the cooking of donkey meat, Baoding donkey meat is cooked in a traditional soup, which cooks and cooks the donkey meat, so that the salt taste deeply penetrates into the donkey meat.

The boiled donkey meat is taken out of the pot and chopped into donkey meat sauce, which can also be mixed with other vegetable ingredients and sandwiched into the roasted skin, and finally a small spoonful of hot soup is poured into the roast, and it is hot inside and out when eating.

The donkey meat in the river is more innovative, the donkey meat is made into sauce donkey meat by the method of sauce first, and after the sauce donkey meat is dried and cooled, then the sauce donkey meat is sliced into the newly baked square fire skin, and the sauce donkey meat slices are eaten by using the heat of the fire to heat it twice and cut into thin slices, which is hot on the outside and cool on the inside at first, and then it also becomes hot inside and hot outside.

It is precisely because of the completely different practices that although the two places are not far apart, and both families are also called donkey meat fire, but when it comes to eating, the two are completely different in taste and style.

Baoding donkey meat is burned, because it is a meat with thick Taihang donkey, so the donkey meat after boiling, not only to be lean meat, appropriately add some fatty donkey meat together and chop it into the fire skin, and then pour it with donkey broth, it tastes fat and abnormal, and it will not be dry and difficult to swallow.

Because of the delicate Bohai donkey meat selected, the donkey meat after the sauce has a rich flavor of sauce, and the donkey meat is fresh and tender, and the aftertaste between the lips and teeth is long.

In later generations, two different styles of donkey meat fire are also loved by the people of the Jizhong Plain, and in the popularity and fame of the whole country, it seems that the later Hejian donkey meat fire is more famous, and the "Kung Fu Donkey" chain donkey meat fire hall around the country has brought the donkey meat fire to all parts of the country.

The reason why the donkey meat fire in the river has such a reputation in later generations is also because there is a record in the Qianlong Palace and the handwritten imperial tablet in the river, which is a very interesting story about the donkey meat burning.

Legend has it that when Emperor Qianlong went out of the palace to visit Jiangnan Weifu privately, he passed through Hejian County, and borrowed to eat in an ordinary farmhouse.

Emperor Qianlong saw the production process of donkey meat with his own eyes, and after eating, he felt that it was very delicious, so he opened his mouth to praise everyone, and he was very happy, and also wrote a poem:

"The river is full of hair and blood, and the clever woman rolls out the dough like paper.

Make a fire and add donkey meat, and a gust of wind will bring a burst of incense. ”

Later, when he returned to the palace, he suddenly missed the delicacy of donkey meat roasting, and Emperor Qianlong was also itching, so he sent someone to Hejian to find a local chef who made donkey meat to serve in the palace, and was also named the imperial chef, specializing in making donkey meat roast.

Since then, successive emperors after Qianlong have also liked the delicacy of donkey meat roast, and have been setting up a full-time imperial kitchen in the imperial dining room to make donkey meat roast.

It was not until the third year of Xuantong of the Qing Dynasty that the Xinhai Revolution successfully overthrew the Qing Dynasty, and Xiao Dezhang, a full-time chef in the palace who was from Hejian who made donkey meat for fire, escaped from the Forbidden City alone under the war and returned to his hometown in Hejian.

Xiao Dezhang made donkey meat fire all his life, and he didn't have the survival skills on the side, in order to live, he opened a small donkey meat fire shop in the river, called Wanguan donkey meat fire burning.

It is said that many people would rather walk dozens of miles to taste the delicious taste of the donkey meat roasted in this small shop.

And this Wanguan small shop is the predecessor of the "Kung Fu Donkey" that became famous all over the country in later times.

Lu Jinyi invited Yang Huairen and other brothers to taste, it was the popular Baoding donkey meat at that time, and after the brothers tasted it, they all praised it without hesitation, saying that donkey meat is indeed a rare delicacy in the world.

Isn't there a saying, "Dragon meat in the sky, donkey meat in the world", this is not an exaggeration at all.

Dragon meat, the ancients all knew that it was not a real dragon, but a kind of wild fowl called a flying dragon, and the scientific name of later generations was called the flower-tailed hazel chicken, which is a kind of wild pheasant that lives in the northern part of Eurasia.

The Wyvern branch is actually very wide and numerous, but because under the conditions of the time, the way to obtain Wyvern meat through hunters going into the mountains to hunt was relatively narrow, so it seemed that Wyvern meat was very precious.

In the Song Dynasty, there were many families raising donkeys, so the acquisition of donkey meat was much easier than obtaining flying dragon meat.

Yang Huairen felt that the donkey meat he was eating now was very affordable, and the palm-sized roasted skin was sandwiched with donkey meat equivalent to twice the weight of the roast, accompanied by cucumbers, so that the donkey meat tasted fat but not greasy, and the roasted skin outside was crispy and delicious, and it was a mouthful of fragrance to eat.

Of course, Yang Huairen felt that later generations had better craftsmanship in the production of donkey meat because of the abundance of production methods and seasonings, and today's donkey meat is a unique flavor that appears more simple and original.

There is also a kind of donkey meat that is particularly popular in the local area, which is very popular with donkey sausage or donkey offal, and the locals are very respectful of that special taste, and outsiders may not be very interested in it because they can't accept the special taste of donkey intestines.

There is also a joke among the locals, called "I would rather give up my child and his mother, and I would not give up a donkey intestine", which shows that the local people love it.