Donkey Meat Soup

Donkey Meat Soup

　　Popularity Index: ★★★★. It stands out as one of the best soups—there’s no rival. With the reputation of “dragon meat in the sky, donkey meat on the ground,” its popularity has been soaring in recent years.

　　　　Preparation Method: Simple. Generally speaking, that’s true if you judge by Cantonese soup-making skills. But the real art lies in turning a clear broth into a milky white one—that’s top-tier skill.

　　　　Ingredients Used: Donkey bone—sounds odd, but from a flavor perspective, meat alone usually doesn’t extract the true essence of a soup. Garlic is an indispensable ingredient that truly brings out the full deliciousness of donkey meat soup (you can also use garlic sprouts as a substitute).

　　　　Special Legend: The donkey meat soup from Dongguan’s Dashiqiao Bridge is the most famous. Though the exact origins are unknown, the legends passed down by locals are the most valuable. Due to urban redevelopment, the Dashiqiao donkey meat soup shop moved to Jiudu Road. But good things always find their way—the soup remains hugely popular, with customers flowing in endlessly, like the ceaseless waters of the Yellow River.

　　　　Taste Index: ★★★★. Its unique flavor is distinct from beef or mutton soup and hard to describe—you have to try it to really appreciate it.

　　　　Competitors: Although it’s unmatched compared to beef or mutton soup, those alternatives have a loyal following of die-hard fans, making it hard to completely take over the market. “The road ahead is long; I shall search high and low.”

　　　　Flavor Recommendation: Donkey Meat Soup at Dongguan’s Dashiqiao Bridge in Luoyang.