The birthplace of Baoding donkey meat fire is Caohe Town, xushui county, Baoding City. Caohe is the name of the river in Xushui District, Baoding City, Hebei Province, and Caohe Town is named after Caohe. Caohe donkey meat has a long history of cooking. According to legend, there were two gangs at Caohe Wharf in Song Dynasty, Cao Gang and Yan Gang. Caobang takes water transportation as its business, while Yanbang takes salt transportation as its business. In order to control the dock, the two sides often went to war, and finally Cao Gang won the game. The donkey loaded by the salt gang was caught by Cao Gang and could not be disposed of, so it was slaughtered, stewed and held a celebration banquet. 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 Baigou River area, and Li Jinglong was defeated and retreated to Caohe Town in Xu Shui. The army was short of food, so Li Jinglong had no choice but to order the sergeant to kill the charger 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 as food has become a custom in Caohe Town, Xu Shui, and the prepared horse meat is delicious. In the Qing Dynasty, Kangxi attached importance to agriculture and mulberry, and it was forbidden to slaughter cattle and horses. 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 tender inside. The small donkey meat cooked on the fresh fire has become a famous local food.
Hejian Donkey Meat Huoshao Qiyuan
Emperor Qianlong of the Qing Dynasty had to cross this river when he went down to the south of the Yangtze River. He once missed his residence and ate in a farmhouse. In order to make it convenient for the emperor to eat, the farmhouse added the carefully cooked donkey meat to the soft fire. After eating it, Qianlong repeatedly praised the delicious food. Asked the farmer what this is, the farmer replied truthfully: Gan Long was very happy with the big fire and donkey meat, and improvised a poem:
The river is full of donkeys,
A smart woman rolls her face like a roll of paper.
Fire and donkey meat,
A gust of wind brought a fragrance.
He also sent people to build palaces in Hejian for permanent residence. (There are historical records in Hejian Ganlong Palace and Calligraphy Monument) He ate donkey meat and cooked it very well. When he returned to the palace, he often missed the burning of donkey meat. He sent a gentleman to Hejian to look for a farmer who cooked donkey meat. He is also a gourmet. There is also a folk story that he ate donkey meat and then 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 stages are top-notch,
The moon is shining brightly.
The meaning of this poem is that the nails trimmed by women in the Qing Dynasty every day are very long and thin, 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 Xiao specializes in burning donkey meat in the palace. After he escaped from the Forbidden City, he returned to Hejian to open a shop to burn donkey meat for a living. The name of this shop is "Wanguan", which means: endless luck and wealth, and cooking food to repay the elders in Hejian. Wanguan restaurant is delicious and thin, and soon formed a food culture. People from dozens of miles away also walked there just to taste some donkey meat and burn it. Wan Guan's fame is getting bigger and bigger.
Later, when Xiao Zhangde died, he gave the store to his right-hand man Zhang Shicheng. Zhang Shicheng passed on the shop 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 was not equal to Li's money. A family named Li in Guzhuang, Xicheng, often comes to the store to buy donkey oil. Every time, the oil is packed in advance. Li Gulai took 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. In the past, there was no refrigerator, 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 the leaves of wild hemp from the field (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 air-dried donkey meat, tied it outside with hemp rope, and put it in a cellar seven or eight meters deep, which can be preserved for seven or eight days. Unexpectedly, this kind of packaging 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 usually doesn't dare to come out, so let Zhang Zihua send donkey meat to 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 operation of Wanguan Donkey Roasting Shop. Zhang Haitao created 19 special cooking techniques from the aspects of donkey slaughter, donkey meat processing, donkey meat cooking, flour selection, dough mixing skills, roasting, stewing and soup preparation, based on the ancestral skills of Wanguan donkey-burning shop and the current experience of scientific diet making. 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 the fashion brand "Kung Fu Donkey" and entered 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, fire processing, production time and other links to ensure the unity of quality and safety. 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 exquisiteness and complexity of Kung Fu donkey making and the extraordinary effect of Kung Fu donkey. The folding fan in the background embodies culture, tradition and nobility. Vigorous and natural brushstrokes and seals embody the traditional essence of China to the fullest. "Authentic Chinese flavor" is the foundation for the survival and development of Kung Fu donkeys.