Donkey meat fire once spread all over the country, why are fewer people eating now? These 4 points are very realistic
Hello everyone, thank you for reading the article I shared, this time I want to say to you: "Donkey meat fire once burned all over the country, why are fewer people eating now?" These 4 points are very realistic!'
In north China, there is a traditional snack that is particularly famous, that is, donkey meat fire, which originated in the Ming Jianwen period, initially in Baoding and Hejian areas, and later widely spread in the Jizhong Plain. The marinated donkey meat is sandwiched in a crispy fire and poured with a spoonful of old soup, which is simply delicious.
As the saying goes, "dragon meat in heaven, donkey meat on earth", it is said that donkey meat is the best meat on earth. Donkey meat is not only delicious, but also high in nutritional and health value. Donkey meat is high in protein and fat, high in minerals, and can replenish qi and blood.
In the Beijing-Tianjin-Hebei region, donkey meat fire has been famous for a long time, and finally it has become popular all over the country, but now fewer and fewer people eat it, why?
The origin of donkey meat fire is Baoding and Hejian, and the donkey meat fire in the two places is different, Baoding uses round cakes, and Hejian uses rectangular cakes. In addition to the different shapes, the cakes are many layers, thin and crispy, loved by diners, and quickly opened branches throughout the country, and the business was very hot for a time.
Since the taste is good, why are so few people eating it now? The main problem is the donkey meat fire itself, let's share my personal views with you.
1, the taste is not authentic, but the price has been rising, expensive to outrageous.
The most authentic donkey meat fire, can only be eaten in Hebei, the requirements for donkey meat are very high, only use Taihang donkey or Bohai donkey, but the output is not high, Hebei people are not enough to eat, not to mention branches all over the country, so the donkey meat fire in the field is not authentic.
Although it is not authentic, but the donkey meat fire in the foreign branch has been rising in price, the initial 5 yuan 1, now all 15 yuan, the price is ridiculously expensive, buy a simply can not eat enough, it is better to eat bowls of ramen, cheap and real.
2, "donkey meat" adulterated, smashed the signboard
As the second only to the dragon meat of the donkey meat, the price is more expensive, a pound of at least 50 yuan or more, the merchant in order to make more money, the use of cheap pork to replace, lost the original flavor, people who have eaten donkey meat once they taste it, will not buy a second time. This kind of "shoddy" situation is not uncommon in the catering industry, smashing its own signboard, so it has no good feelings for donkey meat fire.
3, the amount of donkey meat is small, the production capacity is insufficient
China's most consumed meat, such as pork, chicken and duck meat, the output is relatively high, and even some excess.
However, the consumption of donkey meat is small and the output is not high, but with the opening of donkey meat fire shops in various places, donkey meat is not available. A donkey can only be out of the pen for at least 1 year, resulting in many shops not using donkey meat and having to use other meat to impersonate.
Interestingly, donkeys are mainly produced in the north, and there are basically no donkeys in the south. After eating the fake donkey meat and burning it, no one will patronize it again.
4, the practice is "innovative", the taste becomes worse
The traditional donkey meat fire method is very exquisite, and the fire should have more than 20 layers, each layer is as thin and transparent as paper. Donkey meat uses more than 20 kinds of spices, and after a long time of stewing, it is time-consuming and laborious. Therefore, many donkey meat grills are "innovative" in their methods, reducing the time of brine, even if it is real donkey meat, the taste is not much better.
It is precisely because of "cutting corners" that the taste of donkey meat is getting worse and worse, and it is only popular in the local area, and it cannot be mixed in other places.
Nowadays, many traditional cuisines are facing the dilemma of survival, and although traditional crafts are good, they are too time-consuming to keep up with the pace of the new era. And too innovative, you lose the "old taste".
Donkey meat fire wants to be recognized by everyone again, you must work hard from the product itself, adhere to the traditional craftsmanship, use authentic donkey meat, even if the price is more expensive, there will still be many people to eat.
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