I dare not say where it is more authentic, but in my personal taste, I prefer to eat donkey meat produced in Baoding. From the appearance, Baoding donkey fire is round, which may be because the food intake is relatively small. I think Baoding donkey meat is on fire, stuffed with donkey meat, a dish of pickles and a bowl of millet porridge is a hug. Baoding's donkey meat is cooked in brine. The meat is still steaming when it is taken out and chopped, and there is juice in it.
Baoding round fire uses hot meat with soup, and Hejian local fire uses cold meat without soup. There is not much difference between donkey meat. For Hejian, it is dry, and Baoding is moist. Generally, it takes a long time to soak in soup before eating. In fact, the donkey meat in Baoding was relatively dry more than 20 years ago, and then it developed into the current way of eating. Generally speaking, the hot meat just baked is fat and thin, and the chopped cold donkey meat is the best. Now that there is a commercial society, there are basically no donkeys in Hebei. Most donkeys come from Inner Mongolia grassland. Our farthest place is Yunnan, where donkey meat is transported by air.
And I think this Baoding donkey meat should be eaten while it is hot! What about the donkey meat in the river? It is rectangular and good at burning. It is different from Baoding donkey meat in appearance and taste. The boiling fire in the river made the meat cool, and some shredded green peppers were added to the donkey meat, which tasted crisp and delicious. Personally, I think that adding a dish to a donkey meat fire will change the taste and always affect the taste, so it is more common to eat donkey meat fire in Baoding. I hope everyone will have a chance to eat authentic donkey meat.