Hui Min Wei Ji Donkey Meat

Hui Min Wei Ji Donkey Meat

　　Among the diverse local delicacies in Hui County, the most time-honored, enduring, and popular among both locals and tourists is undoubtedly Wei Ji donkey meat.

　　Legend has it that in the second year of the Jianyan era during the Southern Song Dynasty (1128), the main hall of the Guan Yu Temple in Le’an City (now Hui County) was completed, and officials gathered to celebrate. The banquet featured a wide array of exquisite dishes, but donkey meat stood out as the favorite and was hailed as the king of all flavors. In the twelfth year of the Tongzhi era during the Qing Dynasty (1873), Wei family donkey meat was recommended as a tribute to the capital. Emperor Tongzhi was delighted after tasting it and designated it as an exclusive dish for the imperial kitchen. Since then, Wei family donkey meat entered the imperial kitchens of Beijing, and its fame spread throughout the country.

　　Wei family donkey meat is made from two-year-old donkeys raised on the Mongolian grasslands, simmered in a century-old broth with various precious Chinese herbs, and carefully cooked to perfection. The resulting donkey meat boasts a rich soy-sauce red color, tender and succulent texture, and a deliciously fragrant taste. First, the cleaned donkey meat is cut into large chunks and placed in a pot with an appropriate amount of water and a certain proportion of the old broth (the broth from previous meat cooking). A cloth bag containing a blend of aromatic herbs is placed inside the pot, including over ten ingredients such as angelica, star anise, nutmeg, and cloves. The herbal formula is carefully measured and thoughtfully combined—some herbs enhance fragrance while others remove gaminess and odor. Then, the meat is boiled over high heat for about three hours before adjusting the process based on whether the meat is fatty or lean. For fatty meat, oil is skimmed from the broth; for lean meat, additional old broth or oil is added, maintaining a controlled balance between meat and fat throughout. At this stage, only a thin layer of oil remains on the broth’s surface, helping to trap heat without excessive evaporation. The meat is then pressed back into the broth and simmered over low heat for another four to five hours.

　　Donkey meat is sweet in flavor, cool in nature, and non-toxic. It helps relieve irritability, calm wind-induced agitation, nourish blood, boost qi, and treat chronic fatigue. Traditional Chinese medicine regards the donkey as a treasure in its entirety, especially its meat, skin, and penis. Donkey meat is extremely nutritious. Per 100 grams, it contains 18.6 grams of protein, along with carbohydrates, calcium, phosphorus, iron, and various amino acids essential to the human body. In traditional Chinese medicine, donkey meat is believed to have two main benefits: first, it replenishes qi and nourishes blood, making it ideal for those with qi and blood deficiencies; second, it nourishes the heart and calms the spirit, suitable for those with heart and kidney deficiencies. In 2011, the Wei Ji Whole Donkey Feast was recognized by Shandong Province as one of the “100 Must-Try Dishes in Shandong.”

　　Source: Shandong Provincial Information Network