The birthplace of Baoding donkey meat fire is Caohe Town, xushui county, Baoding City. Caohe is the river name of Xushui District, Baoding City, Hebei Province, and Caohe Town is named after Caohe. Caohe donkey meat has a long history of burning. It is said that there were two gangs, Cao Gang and Yan Gang, at Caohe Wharf in Song Dynasty. The grass state takes grain transportation as its business, while the salt state takes salt transportation as its business. In order to dominate the dock, the two sides often went to war, and finally they won the game with Cao Gang. The donkey transported by Salt Gang was caught by Cao Gang. If it was not handled well, it was slaughtered and stewed, and a celebration banquet was held. Then put the meat on the local fire to eat. Caohe donkey meat rises, and famous food is born.
After the death of Zhu Yuanzhang, the founding emperor of the Ming Dynasty, his descendants were at war with each other. Judy, the fourth son of Zhu Yuanzhang, sent troops to fight against Zhu Yunwen of Ming Huidi, Zhu Yuanzhang's successor. Zhu Yunwen sent generals Li Jinglong and Judy to fight in the Baigou River area. Li Jinglong was defeated and retreated to Caohe Town, xushui county. The army was short of food, so Li Jinglong had no choice but to order the sergeant to kill the war horse to satisfy his hunger. The local people have the custom of eating donkey meat, so the cooked horse meat is particularly fragrant. Since then, cooking horses for food has become a custom in Caohe Town, Xu Shui, and the horse meat made is delicious. In the Qing Dynasty, Kangxi attached importance to agriculture and mulberry, forbidding the slaughter of cattle and horses, and Caohe scholars changed to the custom of eating horse meat and only ate donkey meat. Plus donkeys are cheaper than horses, so people specialize in raising donkeys to eat. Then there is the local fire, which is tender outside, and the little donkey meat cooked on the freshly baked fire has become a famous local food.
Hejian Donkey Meat Huoshao Qiyuan
Emperor Qianlong of the Qing Dynasty must pass through this river when he went down to the south of the Yangtze River. Once he missed his residence and ate in a farmhouse. In order to facilitate the emperor's eating, the farmhouse added the carefully cooked donkey meat to the soft fire, and after eating it, Ganlong praised the delicious food again and again. Asked the farmer what this is, the farmer replied truthfully: fire and donkey meat, Gan Long was very happy, and improvised a poem:
The river is full of donkeys,
Smart women roll their faces like paper.
Fire and donkey meat,
A gust of wind brings a burst of fragrance.
He also sent people to build a palace in Hejian as a permanent residence. (Hejian Ganlong Palace has historical records and handwritten inscriptions) He eats donkey meat and burns it very well. After he returned to the palace, he often missed the burning of donkey meat. He sent a gentleman to Hejian to find a farmer who cooked donkey meat and burned it. He is also a gourmet. There is also a folk story that he ate donkey meat and burned it. It was the Mid-Autumn Festival, and he and several ladies were eating donkey meat and enjoying the moon in the house. At that time, the moon was bright and harmonious. Picked up the lady's jade hand to play with, can not help but poetic:
Jade people have nails,
Fire smells especially sweet.
Both issues are top grades,
The moon is shining brightly.
The meaning of this poem is that the nails trimmed by women in the Qing Dynasty are very long and thin every day, so thin that the faint moon can be seen through the nails, and the burning layer is as thin as a woman's nails.
In the third year of Xuantong in Qing Dynasty (A.D. 19 1 1), the Revolution of 1911 led by Sun Yat-sen won. Hejian chef, who specializes in burning donkey meat in the palace, escaped from the Forbidden City and returned to Hejian to open a shop, making a living by burning donkey meat. The name of the store is "Wanguan", which means: the fortune is endless, and cooking is good for the elders in Hejian. Wanguan restaurant is delicious and thin, and soon formed a food culture. People from dozens of miles away also went there just to taste donkey meat and burn it. Wan Guan's fame is getting bigger and bigger.
Later, after Xiao Zhangde's death, he gave the shop to his right-hand man Zhang Shicheng, and Zhang Shicheng passed it on to his apprentice Zhang Zihua when he was old. Zhang Zihua is smart and studious, and has a first-class personality. At that time, there was an honest story circulating in Zunzuzhuang: Zhang's oil is not equal to Li's money. A family named Li in Guzhuang, Xicheng, often comes to the store to buy donkey oil. Oil is always loaded in advance. Li Gu came to get the oil and put down the money. Zhang Zihua didn't count how much money was put in the till. This is a long-term cooperation. The Zhang family's oil will not be short of weight, and the Li family will not give less money to form trust. Later, the Li family in JiaHe Zhang also became in-laws. In addition to honest management, Zhang Zihua also explored many methods that he had never tried before. There was no refrigerator before, so the processed donkey meat could not be preserved for a long time. If you can't sell it in summer, it will break down and you can only throw it away, which invisibly increases the cost. Zhang Zihua collected leaves of wild hemp from the ground (wild hemp is a common herb in the north, and the hemp rope in hemp rope tofu is made of the skin of wild hemp), wrapped the processed cold-dried donkey meat, tied it with hemp rope outside, and put it in a cellar seven or eight meters deep, so that it can be preserved for seven or eight days. Unexpectedly, this package has a magical effect. Donkey meat wrapped in wild hemp leaves for a few days tastes more delicious and smells more full. Later, the Japanese invaded, especially Zunzuzhuang, and built many watchtowers. Devils eat donkey meat and often come to the store to eat it. Later, underground parties became more and more famous. GuiZiBing dare not come out at ordinary times, so let Zhang Zihua send donkey meat to the watchtower every few days. Zhang Zihua was born timid, and he didn't dare to close the window when it thundered every day. How dare he go to the devil's watchtower? After contact with the underground party, he began to frequent the devil's activity places and handed them over to the underground party. After liberation, Zhang Zihua's five sons have found good jobs one after another, but this donkey meat restaurant has been unable to find a suitable successor. Until March 2006, Mr. Zhang Haitao, the grandson of Zhang Zihua, took over the management of Wanguan donkey burning shop. On the basis of the ancestral technology of Wanguan Donkey Roasting Shop, combined with the current experience of scientific diet making, Zhang Haitao has created 19 unique cooking techniques from aspects of donkey slaughter, donkey meat processing, donkey meat cooking, noodle selection, noodle mixing skills, roasting, stewing and soup preparation. In order to achieve more scientific management and development, Zhang Haitao established hejian city Shi Sheng Catering Management Co., Ltd. in 2008. And re-registered a fashionable brand "Kung Fu Donkey" to enter the market of large and medium-sized cities. After hundreds of years of development, it has developed from a cheap "big fire donkey meat" to a modern joint-stock company with industrialized process and standardized operation. Kung fu donkey regards quality as its life, and sets up standardized processes from donkey source selection, pyrotechnic processing and production time to ensure the safety and unity of quality. The cartoon shape of Kung Fu Donkey is lively and lovely. Xiao Lv posed as China Kung Fu, which not only showed the traditional culture of China, but also implied the exquisite and complicated production of Kung Fu Donkeys and the extraordinary efficacy of Kung Fu Donkeys. The folding fan in the background embodies culture, tradition and nobility. The vigorous and natural brushstrokes and seals fully embody the traditional essence of China. "Authentic Chinese flavor" is the foundation for the survival and development of Kung Fu donkeys.