Donkey meat sandwiched in baked wheat cake

Donkey meat sandwiched in baked wheat cake

　　Donkey meat sandwiched in baked wheat cake

　　It originally started as a traditional food in Changfeng Town, Renqiu. It began in the late Qing Dynasty and became well-known in the early years of the Republic of China. Every April, the town holds a temple fair where thousands of worshippers flock to the “Grandma Temple” (i.e., the Beamless Pavilion of Changfeng) to pray and join the festivities. Merchants and performers from all around also come to the fair to trade goods and showcase their talents, making the event very bustling. Many visitors would satisfy their hunger by buying a freshly baked, crispy-on-the-outside-and-tender-on-the-inside wheat cake stuffed with tender donkey meat. The combination is crispy, fragrant, delicious, rich yet not greasy—offering a uniquely satisfying taste—which is why it became especially popular. Over time, “Changfeng’s famous baked wheat cake with donkey meat” has grown increasingly renowned. For over a hundred years to this day, it remains a beloved delicacy. Nowadays, in downtown Renqiu, Changfeng donkey meat baked wheat cake shops can be found in various neighborhoods, most of which are always packed with customers.

　　The Changfeng baked wheat cake has a unique preparation method. First, a firm dough is made, then layered with oil, and folded into a flat round shape about the size of a teacup, with a core made of thin, multi-layered dough sheets. Some have circular patterns imprinted on the outer skin. Once shaped, the outer crust is pan-fried until cooked, and then further roasted over a charcoal fire. Afterwards, the baked wheat cake is split open and stuffed with thinly sliced tender donkey meat, pork intestines, and a type of gelatinous bean curd, resulting in a crispy, fragrant, and non-greasy taste.