Baiding Donkey Meat

Baiding Donkey Meat

　　Baiding in Dezhou is known for its donkey breeding, making donkey meat a local delicacy. Over time, it has developed into a unique cuisine—delicious in taste and rich in nutrition. According to Traditional Chinese Medicine, eating donkey meat helps relax tendons and improve circulation. Legend has it that Baiding donkey meat was a staple for martial artists and spread far and wide with traveling performers. Interested tourists can try it at local restaurants, typically priced around 20 yuan per plate.

　　Baiding Donkey Meat, also known as Five-Spice Baiding Donkey Meat, originates from Nansinxzhuang Village, which shares an administrative village with Baiding Town in Ningjin County, Shandong Province. It was created by three brothers: Li Changrong, Li Changshan, and Li San. It is usually served cold and is a popular dish at banquets. There’s a saying: “For buns go to Zhaguan, for noodles go to Daliu, but for donkey meat, go to Baiding.” Its characteristics include tender meat, lean yet not tough, soft yet not falling apart, and rich aroma. Not only is Baiding Donkey Meat delicious, but regular consumption is also believed to help relax tendons and improve circulation. As a result, it became a favorite among local martial artists and spread across the country with traveling performers, gaining widespread fame.

　　Baiding Donkey Meat is not only delicious but also believed to help relax tendons and improve circulation. As a result, it became a favorite among local martial artists and spread across the country with traveling performers, gaining widespread fame. In addition, other local specialties such as Dezhou Braised Chicken, Zhaguan Buns, Daliu Noodles, Xiayi Cloth-Bag Chicken, Songlou Fire-Roasted Bread, Xiayi Silver Thread Noodles, Pearl QI, Sheep Intestine Hot Pot, Wucheng Swirl Pancakes, Jerky Tofu, Pingyuan Squab, and more...

　　Baiding Donkey Meat

　　Yitiankou Lamb, Koujia Tofu Skin, and others are all distinctive food specialties of Dezhou, each with unique culinary culture and high tourism development value.

　　Baiding Donkey Meat originates from Baiding Town in Ningjin and is associated with the saying: “For buns go to Zhaguan, for noodles go to Daliu, but for donkey meat, go to Baiding.” Its characteristics include tender meat, lean yet not tough, soft yet not falling apart, and rich aroma.

　　Baiding Donkey Meat was created by the Li Dengshan brothers during the Kangxi era of the Qing Dynasty and became a tribute item during the Jiaqing era. With over 200 years of fame, it is known for its delicious, tender, and refreshing taste—lean yet not tough, fatty yet not greasy, soft yet not sticky, well-seasoned, aromatic, and uniquely flavorful, suitable for all ages. It is listed in the "Chinese Special Local Foods Dictionary." Tested by the "China Meat Food Quality Supervision and Testing Center," it contains up to 26.1% protein, classifying it as a high-protein, low-fat food. It is also rich in 18 types of free amino acids essential for the human body, abundant animal-derived collagen, as well as nutrients like calcium, phosphorus, and iron. Regular consumption offers health benefits such as enriching blood, nourishing yin, strengthening yang, moisturizing dryness, and improving fitness. It is often compared to the prized traditional medicine Ejiao (donkey-hide gelatin), earning the praise: “Dragon meat in heaven, donkey meat on earth.”

　　Baiding Donkey Meat uses high-quality black donkeys as its meat source and can be served hot or cold. The premium offering is the Whole Donkey Feast, divided into Upper Eight Delicacies and Lower Eight Delicacies (Upper Eight: donkey penis, heart, liver, tripe, sausage intestines, wan kou, tongue, and tendon; Lower Eight: front shin meat, rear shin meat, streaky pork, tenderloin, neck meat, donkey face meat, rib flap meat, and tail meat).