As follows:

Donkey Meat Hot Pot Roast is an extremely popular traditional snack in North China, originating from the area of Baoding City, Cangzhou City, Hetao City and Dacheng County, Langfang City in Hebei Province, and widely spread in the central plain of Hebei Province, where the marinated donkey meat accompanied by the old broth sauce is sandwiched inside the crispy hot pot roast. After continuous development and promotion, the donkey meat barbecue eventually became famous in the north and south of the Yangtze River.

Flavor characteristics:

Hot roast is a kind of pasta, usually made of dead flour (note: dead flour is unfermented flour, after fermentation of flour is called live flour, the cake made of live flour is called "baked cake"), which is cooked in a cake pan and then baked in a stove. The cake is cooked in a cake pan and then baked on a stove to make it crispy on the outside and tender on the inside, giving it a distinctive flavor.

The most authentic way to eat them is to cut them open with a knife while they are still hot and add hot cooked donkey meat. Another broth with starch simmered casserole sandwiched into the fire to eat, which is the most delicious and famous casserole in the Dingzhou area of southern Baoding.

Some cooks add donkey sausage to enhance the flavor, which is also a unique taste.