Xinzhou Salted Donkey Meat

Xinzhou Salted Donkey Meat

　　Origin: Xinzhou, Hebei Province, China.

　　 History: It is said that during the Daoguang reign of the Qing Dynasty, a butcher surnamed Tian from Diantuying Village in Xinzhou City (formerly Shulu County) relocated to Liushuangying near Xinzhou to produce salted donkey meat.

　　 Preparation and Eating Method: Every afternoon, the donkey meat to be cooked is first soaked in cold water, with the water changed every hour until it becomes clear and the meat turns white. It is then placed in a cooking pot and simmered for about ten minutes. After changing the water again, the meat is boiled over high heat with three seasonings—Sichuan peppercorn, star anise, and fennel—until fully cooked. Once the meat is done, the heat is turned off, a stone is used to press down the lid, and then the meat is slow-cooked overnight. The next morning, the cooked salted donkey meat is taken out. When eating, it is sliced along the grain into strips, and then further cut into slices before serving.

　　 Features: Made with carefully selected ingredients and crafted with great attention to detail, it features a bright red color and delicious taste. The meat is tender but not mushy, fragrant but not greasy, and savory but not fishy.

　　 Nutritional Value: Per 100 grams, donkey meat contains 27 grams of protein and has a low fat content, making it a high-protein, low-fat food. It also contains carbohydrates, calcium, phosphorus, iron, and various amino acids needed by the human body. According to Compendium of Materia Medica, donkey meat is warm in nature and has benefits such as replenishing qi and nourishing blood, enhancing vitality and virility, nourishing yin and kidney, and benefiting the lungs.