Caohe River in Xu Shui is the birthplace of Baoding donkey meat. Caohe donkey meat has a history of hundreds of years and a profound cultural heritage. It can be said that it is well known to all women and children, and it is very famous in Beijing, Tianjin, Shijiazhuang and even North China.

According to "Xu Shui County Records Xinzhi", in the Song Dynasty, Caohe River was a river for transporting grain. 1958, when Xu Shui was building a reservoir, the wreckage of a big wooden boat was dug up on the Caohe waterway. Caohe Village is also the only place where Beijing Guanma Road passes.

According to legend, there were two hostile forces along the Caohe River at that time, Cao Gang transported grain and the salt gang transported salt. The two sides have deep contradictions and often meet. Cao Gang caught Yan Gang's donkey. Unable to dispose of the trophy, he slaughtered the meat and cooked it. In this way, Caohe donkey meat rose, and local people formed the habit of eating donkey meat. In the process of practice, the meat cooks constantly sum up their experience, from weighing donkeys, slaughtering and cutting, to blending and cooking meat, which is mature and distinctive, forming a unique processing secret. Cooked donkey meat is lumpy, ruddy in color, rich in fragrance, consistent in appearance, mature and thorough, soft and delicious. More local people take this as their business, and the popularity of selling donkey meat, burning donkey meat and Caohe donkey meat is expanding.

According to legend, Kangxi visited a private house in Beijing incognito, and when he saw signs of burning donkey meat on the roadside, he asked the eunuch to buy it and try it. After eating, he returned to the Forbidden City in Beijing. Although there are many delicacies, he still remembered the fire of Caohe donkey meat, so he sent someone to Caohe to buy it. Since then, Xu Shui Caohe donkey meat fire is famous in Beijing! A snack for burning donkey meat originated in Baoding, an ancient city in Hebei Province, and is widely spread in the Central Plains of Hebei Province, among which Caohe area in xushui county, north of Baoding has the longest history. Fire is a kind of pasta, which is usually made of dead flour (note: dead flour is unfermented flour, fermented flour is called live flour, and something similar made of live flour is called "sesame cake"). It is cooked in the pancake pot and baked in the oven, making it tender and unique. Split it with a knife while it's hot and add the hot cooked donkey meat, which is the most authentic way to eat it. Liu Lingzui Liquor: Origin: Xu Shui, Hebei, China. Technology: raw materials are high-quality sorghum, barley, glutinous rice, millet and peas; It is a continuation of the traditional craft of mixed steaming brewing. When picking wine, pinch the head and remove the tail, eliminate the aldehyde in the head and the alcohol in the tail, and take the intermediate wine into the mud pit for fermentation. A year later, the color, smell and taste are all good. Features: The wine is colorless and transparent, with strong cellar fragrance, soft and sweet entrance, refreshing and clean entrance, long aftertaste, comfortable after drinking and no harm to the brain and heart.