Donkey Burger

Donkey Burger

　　　　      A type of snack originating from the ancient city of Baoding in Hebei Province, widely popular across the central Hebei Plain, with the Caohe area of Xushui County in northern Baoding having the longest history.

　　      As the saying goes, "Dragon meat in heaven, donkey meat on earth," this snack originated in Baoding, an ancient city in Hebei Province and a hub of the region's culinary culture. Baoding is also the birthplace of Jicai, the ninth major cuisine of China. The Donkey Burger, centered in this culinary hub, has been continuously developed and promoted by generations of hardworking locals, earning its place as a true fourth treasure of Baoding, alongside the "iron ball, flour paste, and spring preserved vegetable." A distinctive sight on the streets of Baoding is the prevalence of Donkey Burger stalls. It can be said that the Donkey Burger has become an integral part of everyday life for the locals and a key component of Baoding’s rich food heritage.

　　　　      The "huoshao" (baked flatbread) is a type of wheat-based food, usually made with unleavened dough (note: unleavened dough is flour that has not been fermented; fermented dough is called "live dough," and items made with it are called "shaobing" or Chinese sesame flatbreads). The dough is first cooked on a griddle and then baked over a stove flame to achieve a crispy exterior and tender interior, giving it a unique flavor. The most authentic way to eat it is to slice it open while hot and fill it with tender, hot donkey meat. Another common variation includes adding a layer of thickened meat broth and starch known as "mengzi," with the mengzi from Dingzhou in southern Baoding being especially delicious and well-known. Some chefs also add donkey intestines (donkey chitterlings) for extra flavor, which offers a distinctive taste. Donkey meat is a classic low-fat, high-protein food—100 grams contains up to 18.6 grams of protein, far higher than that of pork, beef, or mutton, while fat content is only 0.7 grams. It is also relatively rich in calcium, phosphorus, and iron. As the saying goes, "Dragon meat in heaven, donkey meat on earth," which speaks to the esteemed status of donkey meat. The selection of donkey meat for Donkey Burgers is extremely strict, and the meat from the donkey’s face is considered particularly tender and premium. After careful preparation, the donkey meat is paired with freshly baked, crispy yet soft huoshao, along with the century-old "Huaimao" pickles and millet porridge from Baoding, creating a truly memorable taste.

　　　　      As a hub of Hebei’s culinary culture, Baoding is the birthplace of Jicai, the ninth major cuisine of China. The Donkey Burger, developed and promoted by generations of industrious locals, has become a true fourth treasure of Baoding, alongside the “iron ball, flour paste, and spring preserved vegetable.” A distinctive sight on the streets of Baoding is the prevalence of Donkey Burger stalls. It can be said that the Donkey Burger has become an integral part of everyday life for the locals and a key component of Baoding’s rich food heritage. In addition, there are several well-established Donkey Burger chains in Baoding, such as Yuanjia, Yongmao, Laolutou, and Haoweiwei. These specialty eateries are clean, hygienic, and each has its own specialties. They have also expanded to nearby cities such as Beijing, Tianjin, Shijiazhuang, and Tangshan, allowing more and more people to enjoy this delicious snack.

　　　　      Donkey meat is rich in iron, which helps prevent anemia, and its fat content is much lower than that of pork, beef, or mutton, making it ideal for meat lovers who want to lose weight. However, the taste of donkey meat is somewhat different from that of pork or beef, and some people may not be accustomed to it. In summary: crispy outside, soft inside, richly aromatic and tempting.

　　　　      The Donkey Burger is best when freshly made—crispy and golden on the outside, soft on the inside. The donkey meat itself is very tender, flavorful, and richly savory. The only downside is that it can feel a bit greasy. The burger doesn’t taste as good when left sitting for too long, becoming too dense. The donkey meat is quite oily, and since the huoshao doesn't absorb oil, all the grease tends to sit on the surface, making it easy to feel heavy. Moreover, the huoshao is quite thick and large—often too big for one woman to finish. Usually, she’ll finish the donkey meat but leave half the bread untouched.

　　　　      Famous comedian Feng Gong mentioned the fame of the Donkey Burger multiple times in his Baoding-dialect movie "You Can’t Eat Hot Tofu in a Hurry," and renowned crosstalk performer Guo Degang often praises the Baoding Donkey Burger in his works. His humorous commentary on this local delicacy has helped this time-honored snack gain popularity among even more people.