hejian city is located in the middle of the vast North China Plain. In ancient times, it was Hejian country, and in the Han Dynasty, it was named King of Hejian. It was a vassal and later set up a government. It was located in the traffic artery in the south of Beijing. After the Ming Dynasty, it was the "imperial road" leading to all parts of the south. According to legend, the width of the road was "eighteen bows". It has become a thoroughfare between the north and the south, commonly known as the first house in the south of Beijing. Therefore, all kinds of food cultures with North and South flavors have developed here, especially in the late Qing Dynasty, most of the eunuchs in the palace came from Hejian area. At the end of the Qing Dynasty, eunuchs in the imperial kitchen, a master cook in the palace, returned to their hometown, became folk and ate by craft. Therefore, it is said that "if you want to eat, the river will turn" and "dragon meat in the sky, donkey meat on the ground". Since the last two dragons were eaten and one died in the Xia Dynasty, only the dragon slaying technique has been handed down, while donkeys have thrived for thousands of years, making people unable to finish eating. It is the best taste in the first world. The taste of donkey meat has long been enjoyed by the ancients. Song Qi, a bachelor of the Song Dynasty, passed by Luoyang, stayed with friends for several days, sang songs and drank wine, and ate donkey meat. Finally, he became red-eyed and killed the donkey instead of walking.
According to the unique flavor of Hejian, "big fire with donkey meat". It has a long history. The earliest legend is that Li Shimin, Emperor Taizong, came to Hejian before he ascended the throne, and a scholar "killed the donkey and cooked the donkey" to entertain Li Shimin. After eating, he even said: delicious; In the Qing Dynasty, Qianlong went down to the south of the Yangtze River, passed by the river, and missed the residence to eat in the folk. The owner had to put the leftover cakes on the donkey meat and put them in a big pot to heat them up. After Qianlong ate them, he repeatedly praised the delicious food. It took several generations to form such a shape (and another is round) and flavor. There is a saying in Hejian: "I'm afraid I can't see the big fire when I often go to the market", which means the status of big fire in the eyes of ordinary people and everyone's love for this food.
After the founding of New China, donkeys could not be killed casually because of the protection of farm animals, so they had to be mixed with pork. He also created a stew made of donkey oil and starch and various medicinal materials. During the Cultural Revolution, he cut off the capitalist tail. Hejian, a unique food culture, all stopped.
after the reform and opening up, the economies of villages and towns, especially the Migezhuang area in Hejian, are relatively open. Burning donkey meat became active again. A new generation of pastry chefs, collecting the experience of the older generation, carried forward the traditional food of "burning donkey meat with big fire" and quickly pushed it to all parts of the north of the Yangtze River, and won the praise of gourmets everywhere.
Introduction:
As the saying goes, "Dragon meat in the sky, donkey meat in the ground", donkey meat is red and tender, with strong taste, finer fiber than beef, and better taste, without the fatness of pork and the smell of mutton, so it is not an exaggeration to say that donkey meat is the top grade of animal meat.
In all kinds of eating donkey meat, it is the most common to burn donkey meat, and in the donkey meat burning, it is the top grade to burn donkey meat in several rivers. Hejianfu was a land of abundant water and grass in ancient times, and the donkey meat produced was particularly delicious. The donkey meat in the authentic donkey meat burning shop near Hebei comes from Hejian, and with the cooking skills handed down by the owner, the boiled donkey meat is ruddy, tender and delicious.
The fire is a dead-face fire. After kneading the noodles, stretch them into long strips, coat them with oil, fold them in two folds, and bake them in a pan. The temperature should not be too high. When the fire is basically cooked, put it in the stove under the pan. The stove is special and can hold the fire on the side. In this way, the fire touches a higher temperature, but it does not touch an open flame. Before long, there will be a crispy skin on the outside of the fire, which is very crispy when bitten into the mouth. The choice of donkey meat is very particular, but also depends on personal hobbies. Inexperienced guests often want the purest meat, and the most delicious meat in donkey meat is the meat with fat. There is very little fat in donkey meat, and fat meat is not as greasy as pork, but more delicious and easier to feed.
Take out the freshly baked meat, and then the customer will point out which piece of meat you want, put it on a scale and cut it into thin slices on a special vegetable pier. If the customer requests, you can also add green peppers and cut them into the donkey meat. Then add the fragrant stew, which is made from donkey oil and starch cooked in Tonga. It tastes the same as donkey meat, but it tastes much stronger as a seasoning. Whether the donkey meat is delicious or not depends on the aroma rather than the meat. Then cut the side of the fire quickly and stuff the meat and incense into the fire. A delicious donkey meat is burned and you're done.
Donkey meat must be eaten while it is hot, because if it is to be fragrant, it is necessary to add some fat to it. Only by hot fire can the fat meat be roasted, so that the fragrance can penetrate into the meat and burn. Bite the crispy fire into your mouth while it is hot, and the delicious donkey meat aroma seeps out inside. Chew it in your mouth, and the donkey meat is tender and crispy. There is no more delicious food on earth.