Burning donkey meat is a very popular Han snack in northern China. It originated in Baoding, the ancient city of Hebei Province, and spread widely in the Central Plains of Hebei Province, and then developed into two factions. Marinated donkey meat with soup stock sauce is put into crispy fire. Baoding, as the center of catering culture in Hebei Province, is the birthplace of Hebei cuisine, the ninth largest cuisine in China. The donkey meat fire in this dining center, through the continuous development and promotion of hardworking Hebei people from generation to generation, finally made the donkey meat fire famous all over the country. Donkey-burning shops can be seen everywhere in the streets and alleys of North China, which are completely integrated into the lives of local residents. There are also foods with similar names in Hejian, Hebei Province, but the practices and tastes are quite different. According to Records of the Historian, the burning of donkey meat originated in Baoding, Hebei Province in the second year of Ming Dynasty (AD 1400), and now it is spread all over Zhao Yan.

China Chinese hamburger is the abbreviation of "meat in steamed bread" in ancient Chinese, and it is one of the special foods of Han nationality in Shaanxi Province, China. Shaanxi Province has Baijimo's "Meat Sandwiched with Bacon Sauce", Baoji Xifu's minced meat (with vinegar added to minced meat) China steamed buns, and Tongguan China steamed buns (different from Baijimo, the appearance is brown, the stripes are distinct, the inside has a layered feeling, the cake body is swollen, the skin is crisp and tender, the heat is good, and the temperature of eating is better. The old China steamed buns of Tongguan meat are hot and hot. Chinese hamburger is a famous snack in Shaanxi.