Ningjin Baodian Donkey Meat

Ningjin Baodian Donkey Meat

　　Baodian donkey meat, one of the “Three Famous Local Dishes” of Ningjin, gained fame during the Jiaqing reign of the Qing Dynasty. It was once an imperial tribute, renowned nationwide for its unique flavor, and is often praised as “dragon meat in heaven, donkey meat on earth.” It has been included in the *Chinese Dictionary of Famous Local Specialties*. As a purely natural food, donkey meat is mild in nature, sweet in taste, richly aromatic, nourishing yin and moisturizing, enriching blood. It is highly suitable for nourishing consumption. Baodian donkey meat is fine-textured, tender, and nutritious—lean but not tough, soft but not falling apart, bursting with aroma, remaining flavorful even when stored for long periods, with well-balanced saltiness, and suitable for all ages. Moreover, one donkey yields “eight delicacies”—heart, liver, intestines, stomach, lean meat, tendon, tongue, and crispy ears. The famous nutritionist and wife of Comrade 1, Yu Ruomu, after tasting it, repeatedly praised it and inscribed the words: “A millennium delicacy, shared by every household.”

　　When speaking of Baodian donkey meat, we must start with Emperor Jiaqing.

　　Baodian Town is located twelve li east of Ningjin County. In ancient times, it was a postal route that operated day and night. Along this route were guesthouses and eateries, most of which specialized in donkey meat. After trying it, the postal couriers spoke highly of it, and word eventually reached the capital. Upon hearing about it, the city’s dignitaries also had the couriers bring some back for them to try. From then on, Baodian donkey meat gradually earned its reputation throughout the capital.

　　In the twelfth lunar month of the fourth year of the Jiaqing reign during the Qing Dynasty, a heavy snowfall occurred. Emperor Jiaqing, confined indoors, grew tired of the palace cuisine and longed to try some wild game from the common folk. Upon inquiry by a eunuch, he learned that Baodian donkey meat not only looked and tasted excellent but also had the effects of relaxing tendons, activating blood circulation, and strengthening the body. He regarded it as a treasure and specially dispatched the imperial kitchen’s head chef to Baodian to personally oversee its preparation. Once the dish was ready, the head chef rode swiftly...

　　...to the capital. After tasting it, Emperor Jiaqing found the lingering fragrance in his mouth and couldn’t get enough of it, showering it with praise—it was truly “dragon meat in heaven, donkey meat on earth.” From then on, Baodian donkey meat became an annual imperial tribute.

　　Baodian donkey meat originated during the Jiaqing reign of the Qing Dynasty and was once an imperial tribute. Its successor, Li Shouheng, built upon traditional techniques by integrating modern production methods, founding the “Baodian Shouheng Premium Donkey Meat Factory.” The renowned Chinese gourmet Mr. Yu Ruomu, after tasting it, inscribed the phrase: “A millennium delicacy, shared by every household.” Baodian donkey meat has been included in the *Compendium of Chinese Local Specialties*. The meat uses high-quality Dezhou black donkeys as the source, employs an ancestral scientific recipe, is simmered in aged broth over low heat, and is carefully processed through ultraviolet disinfection, commercial sterile vacuum packaging, and high-temperature sterilization. As a purely natural food, Baodian donkey meat is mild in nature, sweet in taste, richly aromatic, nourishing yin and moisturizing, enriching blood, and highly suitable for nourishing consumption.