Donkey Meat Roll

Donkey Meat Roll

      Donkey Meat Roll is a classic traditional snack from Wu'an, Hebei. The main ingredients are flour and cooked donkey meat, with auxiliary ingredients including one green chili and a small amount of salad oil. This dish is a specialty of Wu'an’s street food culture. Wuan has a long tradition of eating donkey meat. The meat is red, tender, soft, and fine-textured with low fat content. Nowadays, Tongle Village has the most donkey meat. In the evening, cooked and cured donkey meat is sold on almost every street corner. Along with the meat, donkey meat rolls are also available. The donkey meat is kept in buckets, with only a small amount of chopped meat on the cutting board. On another cutting board, thin pancakes are made, then cooked on a flat pan. Soon, a fragrant little pancake is ready. Thinly sliced donkey meat is placed on the small pancake, along with some scallions—green onions in spring and summer, and regular onions in autumn and winter. Then it's rolled up, wrapped in paper, and ready to eat. The aroma of the pancake and the meat is rich and savory, soft and delicious, fragrant without being greasy, leaving a lasting aftertaste that satisfies both hunger and craving. There is also a type of donkey meat pie, where the donkey meat is minced, mixed with scallions, made into a patty, and cooked on a flat pan. It is even more flavorful than the roll and is also called "fat meat pie."

Preparation Method:

Ingredients for Donkey Meat Roll: Main ingredients: 250g wheat flour, 350g donkey meat
　              Seasonings: 80g green onions, 30g salad oil, 10g white sugar, 3g salt, 3g ginger, 20g soy sauce, 20g cooking wine
Steps:
　　1. Wash the donkey meat and place it in a cold water pot. Bring to a boil over high heat; after boiling, simmer briefly (to remove blood and foam), then remove and rinse with cold water. Drain.
　　2. Heat the pan over high heat, add oil, and sauté ginger slices until fragrant. Add the meat pieces and stir-fry until they release oil.
　　3. Add cooking wine and stir-fry; add soy sauce and stir the meat evenly; pour in water just enough to cover the meat; bring the water to a boil over high heat; add sugar and stir well.
　　4. Reduce to low heat, cover, and simmer. After 15 minutes, uncover, stir, and continue simmering. After about 15 minutes, when the meat changes color, add sugar, stir well, and continue simmering. After about 10 minutes, the meat juice becomes thick and sticky.
　　5. Turn to high heat and keep stirring with a spoon until the juice is fully absorbed and the meat is glossy and red.
　　6. Take 250g of flour, mix with water to form dough; divide the dough into small rounds, roll them out into thin pancakes and set aside. Wash the green onions, soak in clean water, then slice them into strips for later use.
　　7. Steam the pancakes in a pot until heated, then take them out and wrap them with the braised donkey meat and scallion strips (you can also add cucumber slices).
Tip: You can lightly brush the pancake with a bit of sweet bean paste before adding the filling for a taste reminiscent of Peking duck.