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Beggar sauce donkey founder

Beggars' sauce donkey meat skill is rooted in the history of raising donkeys and the folk culture of chewing donkeys in China for more than 2,000 years. It not only completely retains the essence of ancient donkey meat in sauce, but also uses Li's unique cooking skills to form his own characteristic production norms.

Li Huai, a first-generation inheritor from Shandong Province, came to Beijing in the 23rd year of Guangxu to open a "Li Ji sauce donkey" shop. Under the careful guidance of famous doctors and chefs in Beijing, he summed up the method of adding Chinese herbal medicine to boil donkey meat in sauce, which formed the characteristic that donkey meat in sauce can also be eaten and treated. Later, after more than 20 years of inheritance and protection by five generations, including Li Huashen, Li Yunqing, Xin Li and Li Xiang, it continued to develop greatly. From the first store founded by the first generation of Li Huai to nearly 1,000 national chain stores, the beggar's sauce donkey shop has developed continuously in the changing times and become a century-old legend.

The story of beggars' donkey sauce originated in the 21st year of the Republic of China, when there was a drought and a large number of victims flooded into Beijing. In the city, a family named Li makes a living by running donkey meat. Because of its decades-old history, delicious taste, sufficient weight and great popularity, this shop is often harassed by hungry beggars. The shopkeeper didn't care and gave each beggar a bowl of donkey broth stew and two rolls of charity. One day, the whole street was destroyed by fire, but Li's sauce meat shop was intact. It turns out that beggars who come every day try their best to save each other after seeing the fire, so they can live in peace. The shopkeeper surnamed Li was deeply moved. In 22 years of the Republic of China, he renamed the old shop "Beggar Sauce Donkey".

Li Yunqing, the third-generation inheritor, left Beijing with his father Li Huashen at the beginning of liberation and returned to his hometown in Shandong. After the failure of public-private partnership and the mistake of slaughtering farm animals privately, he came to Xianyang to settle down. Since then, the Li family has taken root in Xianyang, and has now developed into the leading donkey product enterprise in northwest China.

Name, gender, date of birth, date of birth, mode of education inheritance, and place of work.

The first generation-Nan 1872- 1937 Unknown family education in Shandong and Jincheng.

The second generation Li Huashen, male, 1897- 1966, studied with his father in a private school, Liuhutong, Jingsha country.

The third generation Li Yunqing, male 1933-20 1 1, studied with his father in Minsheng Road, Xianyang.

The fourth generation Li Xin-nan 1973.8 Junior college studied from his father, Zhongshan Road, Xianyang.

The fifth generation Li Xiangnan 1996.9 studied under his father, Xianyang Weiyang Road College.

The main inheritor: Xin Li completely inherited the essence of Li's sauce donkey meat, and paid attention to it step by step in the process of taking photos, slaughtering, brewing, washing, pickling, boiling, sauce making and repairing, and brought the family heirloom skills to the extreme. In order to ensure the characteristics and quality of donkey meat with beggar sauce, in view of the shortage of donkey resources, the donkey breeding industry has been increased, and the contents of fattening, conditioning and live curing of Chinese herbal medicines have been standardized. At the same time, with the help of donkey breeding industry, 2745 poor people were helped out of poverty, and their skills were passed down with great love and temperature. 20 18 was selected as "China Good People List".