Stewed Donkey Meat

Stewed Donkey Meat

　　A popular folk snack from Xi’an. Created by Zhang Zhenbang, who was nicknamed “Zhang the Bearded” due to his long beard, this dish has been sold for decades and is known for its rich fat, fragrant meat, cleanliness, and delicious taste.

　　Raw donkey meat is first soaked in cold water to remove blood and impurities. After washing, the meat is cut into rectangular pieces along the grain and boiled in hot water until it becomes firm. The meat is then removed, and spices such as star anise, fennel, Sichuan peppercorn, cloves, cardamom, angelica root, refined salt, and soy sauce are added, along with the broth from the first boiling. The mixture is stewed until the meat is cooked. Once cooked, the meat is drained and briefly fried in oil. It is served sliced or in strips.