[Explanation] Hejian donkey meat fire is a famous snack throughout the country. It is very popular because of its crispy taste and fat but not greasy.
In 2012, the fire-making technique of Hejian donkey meat was selected as the intangible cultural heritage of Hebei Province.
In the streets and alleys of North China, you can see shops burning donkey meat everywhere. This delicacy has been completely integrated into the lives of local residents.
[Concurrent] Guo Guoming, President of Hejian Donkey Meat Burning Industry Association
The origin of the fire burning of donkey meat in Hejian was in the early Ming Dynasty when there was a great emigration. There was a man who was hungry on the way (immigrants), and a little bit of dough bake a dough. He burned the pot with a big fire at that time. It is grilled after being heated, so the common people call it vulgar, it is called big fire, and then it slowly evolved into our unique fire to burn donkey meat.
[Explanation] Li Chunqiu is the inheritor of Hejian donkey meat fire making skills. His skills come from his family and he has been in the business for more than 40 years.
According to Li Chunqiu, the Hejian donkey meat fire pays attention to the "seven-point fire-three-point donkey meat". The traditional fire-fried skin production is divided into more than a dozen such as dough, kneading, rubbing, rolling, stretching, and pressing. Road process.
After the fire-cooked skins are cooked until half-baked, they are baked at an oven temperature of over 200 degrees.
The freshly baked fire-skinned skin is crispy on the outside and tender on the inside. There are as many as 20 layers. The finished fire-skinned skin is more than two meters long after unfolding, and the layer is as thin as paper, and it will burn when exposed to fire.
[Concurrent] Li Chunqiu, the inheritor of Hejian donkey meat fire production skills
The craftsmanship of making (fired) skin is a century-old craft, and the requirements for mixing noodles are very high. We pay attention to (using) water in the four seasons. The temperature of the water is different throughout the year, and the temperature of the water (must) change accordingly.
Then there is the operation of the chopping board. The operation technology of the chopping board must be proficient, and the level can be thin if it is made with continuity. Finally, it is made into the four fires of our river, the color is like gold, crisp like snow, and shape. Like a book, and then as thin as paper.
[Explanation] As the saying goes: dragon meat in the sky, donkey meat in the ground.
The cooking of donkey meat is another key part of the cooking of Hejian donkey meat.
According to Li Chunqiu, in order to adapt to the fast needs of modern life, their donkey meat is stewed in a large pot, and dozens of spices are added to the stew.
[Concurrent] Li Chunqiu, the inheritor of Hejian donkey meat fire production skills
The age of the donkey is very important. (The best is) the donkey that is four to seven years old. When it is old (meat), it will become firewood, and when it is tender (meat), it will become fishy. The heat is high for a minute, and then turned to a low heat. The temperature is controlled between 80 and 90 degrees. It seems that the pot does not start. The low heat (simmers) for eight hours before being out of the pot. The seasoning recipe is our own recipe.
[Explanation] After the cooked donkey is naturally cooled, it is sliced into thin slices, and the stew made of starch and broth is placed in the freshly baked skin of the fire, and a delicacy is complete.
[Concurrent] Li Chunqiu, the inheritor of Hejian donkey meat fire production skills
The stew is to increase the softness (and) moisture. The donkey meat in the river burns only the donkey meat and it feels a little dry. After adding the stew, there is the aroma of stew, the aroma of donkey meat, and the skin is burnt. The crispy aroma is a three-in-one flavor, and the fusion flavor in the mouth is particularly fragrant.
[Explanation] It is understood that there are currently more than 60,000 employees in the donkey meat burning industry in Hejian, and more than 10,000 donkey meat burning stores have been established across the country. In November 2016, Hejian donkey meat burning was rated as "China Tourism Gold Snacks".
[Concurrent] Li Chunqiu, the inheritor of Hejian donkey meat fire production skills
With the development of the times, we have also made some innovations. For example, my fire skin has been made into semi-finished products. After the diners take our fire skin, they can make it at home anytime at home, just use it at home. It’s very simple to bake in the electric baking pan. The fired skin made at home is filled with meat, which is exactly the same as what we eat in our store. Our goal is to let our fire spread to thousands of households.
Reporter Ai Guangde reports from Cangzhou, Hebei
Editor in charge: [Lu Yan]