Speech on the fire of donkey meat

Dragon meat in the sky, donkey meat on the ground. Donkey meat is tender and chewy, with finer fiber than beef, better taste, less fat than pork and less taste than mutton. It is difficult for even the most discerning diners to point out its shortcomings. Donkey meat can supplement iron and prevent anemia, and its fat content is much lower than that of pork, beef and mutton. It's a gift from God to people who like meat and want to lose weight. The famous donkey meat in Hebei, which is mainly donkey meat, is famous for its "Chinese sandwich". Now donkey meat fire is not as popular as McDonald's and KFC in the world, but it is also blooming everywhere in China. In its birthplace, Hebei is also divided into Baoding and Hejian factions. Coincidentally, the small town where I am located is just between Baoding and Hejian, and it is the "main battlefield" for the fierce confrontation between the two schools.

Hejian donkey meat fire has a long history, and there are two theories about its origin. One is that Li Longji, Emperor Xuanzong of the Tang Dynasty, came to Hejian before he ascended the throne, and a scholar "killed donkeys and cooked donkeys" to entertain him. After eating, Li Longji even said "delicious"; The other was in the Qing dynasty, when Ganlong went down to the south of the Yangtze River and crossed the river. Because he missed the place where he ate in the folk, the owner hurriedly put the leftover cake on the donkey meat and put it in a cauldron to heat it. After eating it, Ganlong praised it again and again. The word "Migezhuang" is the loudest in Hejian donkey meat fire. "The water in my hometown is beautiful and people are more beautiful. The fire in Migezhuang makes my mouth water! " This is the endorsement advertisement made by Feng Gong, a famous comedian in hejian city, Hebei Province, for the fire of Hejian pie and donkey meat. Baoding faction is not too rich. Zhang Yimou, the great director, went to Baoding more than ten years ago and named it donkey meat fire. Degang Guo, a crosstalk performer, has written Baoding donkey meat on fire into his works many times, and publicized it for free in a humorous way, which really attracted many diners. As a famous dish in Baoding and a representative of Hebei cuisine, donkey meat fire has entered the Shanghai World Expo.

There are four differences between Hejian and Baoding donkey meat fire. One is the shape of fire. Hejian fire, whose shape is square, Baoding fire, whose shape is round, has different shapes, and the specific methods are slightly different, so I won't go into details. Second, in the choice of donkey meat. Taihang Mountain is in the west of Baoding. Donkey meat is burned in Taihang Mountain, and the river is near Bohai Sea. Donkey meat is cooked in Bohai Sea, one mountain and one water, and the taste is naturally different. Third, practice. The donkey meat in Baoding is marinated, and the donkey meat in Hejian is made of sauce, which determines the great difference in taste. As to whether the bittern is better or the sauce is better, I'm afraid to be fair, the old woman is right. The fourth is to eat. Hejian donkey meat fire is a kind of cold meat hot cake, with pepper as auxiliary material and a little donkey meat jelly. This way of eating is called cold food, which is hot outside and cool inside, refreshing and mellow. Baoding donkey meat is mainly eaten while it is hot. The donkey meat has been rolling in the cauldron, and it has the mellow aroma of old soup marinade, and generally does not contain vegetable accessories when eating.

Although there are many differences between the two schools, there are also some similarities. First, the practice of burning is similar to the naan in Xinjiang and the sesame seed cake in Shandong. The second is the smell of fire. The fire that has just come out of the pot pays attention to the softness outside and the rigidity inside. You can hear the cracking of charred skin when you bite. It sounds very enjoyable, and you can smell the faint smell of wheat. Even if you eat vegetarian food, you can enjoy it. The third is the production method. The master took a knife, cut it casually according to the edge of the fire, and went deep into the end, but it was not cut in half. The gap was only used to clip meat. The fourth is auxiliary materials and soup. No matter what donkey meat you eat, you can't do without a bowl of delicious corn porridge and a plate of refreshing pickles. Meat and vegetables complement each other.

Does the donkey meat fire originate from Baoding or Hejian? Whose donkey meat is delicious in both places? This is a matter of opinion. During the National Day last year, my cousin who was far away from Xinjiang came to Beijing for training. She and her husband came back to visit relatives and stayed for a few days. I almost burned the donkey meat in the town with them. I also took two when I got on the bus and went back to Beijing. Asked whether Hejian is delicious or Baoding is delicious, my cousin said that there are similarities and differences, and each has its own advantages.

Yes, the profoundness and inclusiveness of Chinese food culture can actually be seen from this Xiao Lv fire. In our small town, there are dozens of donkey meat shops, large and small. They compete with each other, but live in peace. They are hospitable and cheap, bringing extraordinary enjoyment to local residents and distant guests. The meat flavor of donkey meat and the flavor of steamed dumplings are intertwined, lingering and permeating the taste buds, which makes people's appetite open, and the sense of satisfaction and comfort is beyond words. As for where you were born and who you call authentic, it's not that important.