Burned donkey meat is a very popular traditional snack in North China. It originated in Baoding and Hejian areas of Hebei Province and is widely spread in the central Hebei Plain. Braised donkey meat is added to the crispy fire-cooked soup. Inside; however, the donkey meat grilled in Baoding is round, while the donkey meat grilled in Hejian is rectangular. According to historical records, donkey meat burning originated in the second year of Jianwen of the Ming Dynasty, that is, 1400 AD.