1. Burning donkey meat is a very popular traditional snack in northern China, which originated in Baoding. The birthplace of Baoding donkey meat fire is Caohe Town, Xushui District, Baoding City. Caohe is the river name of Xushui District, Baoding City, Hebei Province, and Caohe Town is named after Caohe. Caohe donkey meat has a long history of burning. It is said that there were two gangs, Cao Gang and Yan Gang, at Caohe Wharf in Song Dynasty. The grass state takes grain transportation as its business, while the salt state takes salt transportation as its business. In order to dominate the dock, the two sides often went to war, and finally they won the game with Cao Gang. The salt gang loaded the donkey caught by Cao Gang into the car. If it was not handled well, they slaughtered it, stewed it and held a celebration banquet. Then put the meat on the local fire to eat. Caohe donkey meat rises, and famous food is born.

2. The donkey meat fire is widely spread in Jizhong Plain, and the pickled donkey meat and the soup stock are added to the crispy fire. Baoding is the center of catering culture and the birthplace of Hebei cuisine. After the development and promotion of hardworking people in Hebei Province, donkey meat fire finally made it famous throughout the country. Donkey-burning shops can be seen everywhere in the streets and alleys of North China, which are completely integrated into the lives of local residents. In addition, there are foods with similar names in Hejian, Hebei Province, but their practices and tastes are quite different. The most intuitive difference is that the donkey meat in Baoding is round, while the donkey meat in Hejian is rectangular. According to Records of the Historian, the burning of donkey meat originated in Baoding, Hebei Province in the second year of Ming Dynasty (AD 1400), and now it is spread all over Zhao Yan.