Gaotang donkey meat is a geographical indication certification trademark.

Gaotang is famous for donkey meat, and Yinji Laowangzhai donkey meat is even more famous. They have been processing donkey meat for more than 200 years. Because the locals commonly call donkeys ghosts, donkey meat is called ghost meat. At the end of the Qing Dynasty, it was exported to Japan and Southeast Asian countries, and was also presented to the imperial court as a tribute.

Laowangzhai’s “Japanese Meat” is processed carefully and in a unique way. Cut the freshly slaughtered donkey meat into large pieces of five to six kilograms, wash it and put it into a pot of cold soup (old soup), add a little fire and salt to remove the color and dirt, skim off the foam and other impurities, and then put it in Add more than 30 kinds of medicinal ingredients such as aniseed, fennel, cloves, tangerine peel, nutmeg, grass fruit, angelica, amomum villosum, Chuanxiong, Eucommia ulmoides, dried ginger and so on into a gauze bag, then simmer in an open pot for three or four hours until the meat is tender. Finally, there is the lying vat: first take out the meat and let it dry, then put some of the same medicinal ingredients used to cook the meat in the porcelain vat, boil the soup in the pot to remove the floating oil, pour it into the vat, and mix it with the medicinal ingredients. After the meat is cool, soak it in the soup in the vat. This is the lying vat. A longer time is better.

The donkey meat processed by this method is purple in color, fragrant and delicious, fragrant but not greasy, rotten but not scattered, and has the functions of promoting blood circulation, lowering blood pressure, and nourishing the body. The donkey whip is called "money meat", which has the function of nourishing the kidneys and strengthening yang, making it a rare delicacy.

Donkey meat, a specialty of Gaotang, is a famous traditional delicacy. Its donkey meat processing has a history of more than 300 years. Because the locals commonly call donkeys ghosts, donkey meat is called "ghost meat". As early as the Qianlong period, it was exported to Japan and Southeast Asian countries, and was also presented to the imperial court as a tribute. It can treat blood deficiency and chlorosis, dizziness and palpitations, muscle weakness, restlessness and insomnia, internal movement of wind due to deficiency, cough caused by dryness of the lungs, hemoptysis due to labored cough, hemoptysis, hematuria, hematochezia, metrorrhagia, and fetal leakage during pregnancy. When locals entertain guests, there is a saying that "there is no feast without donkey meat."

The famous local donkey meat processing manufacturers include Panjia Donkey Meat, Laowangzhai Donkey Meat, Shenguang Donkey Meat, etc.

Among the various ways to eat donkey meat, burning donkey meat is the most common. Among the donkey meat barbecues, Gaotang donkey meat barbecue is the most famous.

Donkey meat roasted on fire

A snack that originated in the ancient city of Baoding in Hebei Province and is widely spread in the central Hebei Plain. Among them, the Caohe area in Xushui County in the north of Baoding has the longest history.

As the catering culture center of Hebei Province, Baoding is the birthplace of the ninth largest cuisine in China - Hebei cuisine. The donkey meat roasting in this Hebei catering center has been passed down by the hard-working Baoding people for generations. With local development and promotion, it has become a veritable fourth treasure of Baoding besides "Iron Ball, Noodle Sauce, and Spring". A very distinctive sight when walking on the streets of Baoding is the donkey meat barbecue snack stalls that can be seen everywhere. It can be said that the famous donkey meat barbecue food has been integrated into the lives of ordinary people in Baoding and has become a part of Baoding's long-standing food culture. important component. In addition, Baoding's large-scale donkey meat barbecue chain stores include: Yuanjia, Yongmao, Laolutou, Haoziwei, etc. These specialized gourmet restaurants are clean and hygienic and have their own strengths. They have opened branches in Beijing, Tianjin, and Shijiazhuang. , Tangshan and other surrounding cities, allowing more and more people to taste this famous food.

Huoshao is a kind of pasta, usually made of dead noodles (note: dead noodles are unfermented flour, fermented flour is called live noodles, and cakes made with live noodles are called "shaobing" "), bake it in a pan, then bake it on the stove to make it charred on the outside and tender on the inside, with a unique flavor; split it with a knife while it's hot, and add the hot cooked donkey meat, which is the most authentic How to eat. There are also stews made with broth and starch that are served over fire. Among them, the stews from Dingzhou area in southern Baoding are the most delicious and famous. Some chefs will add donkey intestines to enhance the flavor, giving it a unique flavor.

How to make donkey meat in Gaotang five-spice sauce

When stewing donkey meat, it takes a long time, so you need to watch the heat and turn the donkey meat frequently to avoid burning the pot. If the juice is dry, you can add some boiling water, but never add cold water, otherwise the meat will be difficult to cook. Here’s how to make donkey meat: donkey meat in stock and five-spice sauce:

Introduction: Gaotang donkey meat as a cold dish One of the methods is to use sauce as the main raw material required: 3000-5000 grams of donkey meat as the main ingredient. 50 grams of rock sugar, 5 grams of Angelica dahurica, 5 grams of grass fruit, 20 grams of ginger, 300 grams of soy sauce, 100 grams of cooking wine, 5 grams of star anise, 30 grams of salt, 30 grams of green onions, 10 grams of Sichuan peppercorns, 2 grams of nutmeg, 20 grams of red yeast rice , 10 grams of hawthorn, 5 grams of cinnamon, the fragrance is overflowing after making it, it can be eaten with food or wine, the meat is red in color, soft and tasty, rich and tender.

The method is as follows:

1. Wash the donkey meat with clean water and soak it for 5 hours;

2. Put the soup pot on the fire, pour in water and boil Boil, add the soaked donkey meat and simmer for a while, then put it into cold water to cool down;

3. Put the pot on the fire, add rock sugar and stir-fry until golden red, add water, soy sauce, refined salt, Bring the cooking wine to a boil and beat off the foam;

4. Then add the water boiled with red yeast rice and hawthorn slices;

5. Add the pepper, cardamom, grass fruit, and cinnamon , Angelica dahuricae, and aniseed are put into a gauze bag, tied, and put into the pot;

6. Add green onions and ginger slices, bring to a boil and cook for about 3 minutes;

< p>7. Add the donkey meat, bring it to a boil over high heat, skim off the foam, and simmer over medium heat for 3.5 hours until it becomes crispy;

8. Then take it out and let it cool. You can cut it into slices and serve on a plate.

Be careful when cooking:

1. The donkey meat must be soaked for about 5 hours, preferably soaked in bleeding water;

2. When frying the sugar color , must master the heat, high heat will make it mushy and taste bitter sugar, while low heat sugar will have no color, as if it has not been fried;

3. When frying red yeast rice, it must be boiled until the water is very red. If appropriate, you can cook it several times;

4. When stewing donkey meat, it takes a long time, so you need to watch the heat and turn the donkey meat frequently to avoid burning the pot. If the juice is dry, you can add some boiling water, but never add cold water, otherwise the meat will be difficult to cook;

5. If the donkey meat is older and becomes crispy, the cooking time needs to be extended to 5 hours. It is appropriate.