Fengxiang cured donkey meat is a famous traditional meat specialty in Fengxiang. It was created during the Xianfeng period of the Qing Dynasty. Legend has it that in the late Qing Dynasty, there was a man named Shiwa named Su. The donkey meat he made at that time was famous for its characteristics.

The production method: select the best donkey leg meat, drain the blood, and hang it to dry in the water. After drying, cut into pieces and put them into a vat, add nitrate and salt in layers, press them on a boulder, take them out at the end of the month, hang them in the sun to dry during the day, squeeze them at night, remove the water, then cook them with pine wood water and five-spice seasoning, take them out and then dip them in Heat the donkey oil and original juice in the soup, boil it, extract it and soak it several times until it is lifted out to a certain extent. After cooling, frost-like crystals may appear on the surface of the meat. It is made by drying, pressing, boiling and pickling in summer, autumn and winter. Its slices are bright red in color, delicate in texture, crispy and ribbed, delicious in taste and endless in aftertaste. If donkey whip is chosen as the raw material and is cured with fine seasonings, it is called "money meat", the best of cured donkey meat.

Features: Donkey meat has the functions of replenishing qi and blood and replenishing the internal organs. It is a good nutritional supplement for people with long-term strain, early recovery from long-term illness, deficiency of qi and blood, shortness of breath, fatigue, and loss of appetite. Therefore, there is a folk proverb "dragon meat in the sky, donkey meat on the ground".