Three Delicacies Beyond the Great Wall

Three Delicacies Beyond the Great Wall

　　Famous for the ancestral recipes of the "Donkey Meat Feast" restaurant on Mashijie Street in Chengde during the Qing Dynasty's Kangxi era: "Qilin Steamed Dumplings," "Camel Fat Crispy Pancakes," and "Mountain-Braised Meat." The "Qilin Steamed Dumplings" are filled with fatty donkey meat and chopped leeks, with a bit of leek peeking out, offering a rich aroma without greasiness when eaten; the "Camel Fat Crispy Pancakes" are made by kneading dough with salted water, rolling it out, brushing it with camel fat, rolling it into strips, dipping in peanut oil, coiling into a pancake, and then pan-frying until golden—crisp and delicious with excellent color and flavor; the "Mountain-Braised Meat" involves packing layers of pork and mutton separated by a central divider into a single earthenware pot, injecting beaten egg into the space between them, piercing holes in the meat slices, and pouring in a broth seasoned with yellow wine, soy sauce, minced garlic, and other spices. The pot is then sealed and simmered over low heat until tender, resulting in juicy, flavorful meat.