1. Burning donkey meat is a delicacy that originated in Hebei Province. Donkey meat fire is very popular in North China, which originated in Baoding, Hebei Province. As the center of Hebei catering culture and the birthplace of Hebei cuisine, the donkey meat fire in Baoding has been developed and popularized by the people of Hebei Province, and finally became famous all over the country.

2. Now donkey meat fires can be seen everywhere in North China, which shows that donkey meat fires have been completely integrated into the lives of local residents. Donkey meat fire is widely spread in the central Hebei plain. The marinated donkey meat is added into the crispy fire with the old soup, and the donkey meat fire has been continuously developed and popularized.

3. Burning donkey meat is not only nutritious, but also delicious. There is also an allusion to burning beef. After the death of Zhu Yuanzhang, the great ancestor of the Ming Dynasty, Zhu Di, the prince of Yan, fought with Zhu Yun _ of Hui Di, and Li Jinglong, the general of Zhu Yun _, retreated to Xiguan Village in hejian city. Because the army was short of food, the soldiers had to kill the army to satisfy their hunger, which was the embryonic form of donkey meat fire.

4. The donkey meat, which is as thick as a brick in the fire, smells fragrant and is placed on a plate. Then burn a bite, bite it and it will be crisp outside and tender inside, and the donkey meat will be tender and rich. The newly cooked donkey meat is steaming on fire, which is the best at this time. But after a long time, the taste of its dough will become very hard, and the fish itself will get oily, and the taste will change a lot after it is cold.