▲ Eating LV is still a big chunk. Photography / photography of blue autumn pants, picture / figure worm ・ creative
-Fengwujun Language-
No matter how expensive LV is, it is also an appetizer
A donkey born in Hebei, alert to the fact that he was about to be killed, so he took the opportunity to escape, it ran all the way to the east, and saw the "Lu Zihao" boundary monument with a secret joy in his heart: "Finally escaped the clutches of the Hebei people"!
Hebei donkeys that enter Shandong will only face more brutal doom: because donkey compatriots in Shandong will not only be made into ejiao, but also eaten dry and squeezed by locals in thousands of cooking methods.
▲Fancy eating donkey. Cartography/Shandong Donkey Products
This is exactly: "Just out of the wolf's den, and into the tiger's den." ”
In the food industry, Hebei people seem to be unique in eating donkeys, especially famous for donkey meat fire. However, as long as you follow the provincial border and gently cross the narrow Zhangwei River, you will be surprised to find a new world of donkey eating: Ah, Shandong talents are low-key donkey eating big men!
<h1 class= "pgc-h-arrow-right" > eat LV, must be large</h1>
Light and delicious donkey meat, to the donkey meat fire there, to be chopped and chopped, the meat taste is not only decomposed, but also by the fire to dissolve, and even sometimes with the green pepper - Shandong donkey eating connoisseurs will shake their heads repeatedly: pity! pity! Good donkey meat, how to eat it like this?
Shandong people pay attention to "drinking in large bowls and eating meat in large mouths", and eating donkeys is no exception.
The most common occasion is that the donkey meat that is about to be eaten is like this.
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▲ Common "donkey fire". Photography / Tian Chang'e, Photo / Figure Worm Creative
In Shandong, donkey meat is often like this.
▲ Freshly made and sold Shandong Huang'an donkey meat. Photo/Monster Food Detective
Just like green onions, large cakes, and large steamed buns, the Shandong people extend the philosophy of large food to donkey flesh. Whether it is smoked donkey meat, sauced donkey meat, or directly tasted stewed donkey meat, braised donkey meat, we must follow the same principle: the block should be large.
The large piece of donkey meat on the northwest plain of Lu is moderately salty, not fishy, and does not need to be accompanied by any staple food, and can be dried up half a catty in an instant. Because there is no preservative intrusion, the meat is fully cooked but still full of toughness. In the face of the ruddy piece of meat, take a bite of the plump, soft, no fat tender meat, and start the carnival on the tip of the tongue.
Large pieces of donkey meat made by brine, sauce, smoked, cuisine and other processes can meet further processing, whether it is steamed over high heat, or sliced cold mix, the natural color of the fragrant meat does not change.
▲ Scallion cold mixed with donkey meat. Photo/ Shandong donkey products
Eating donkeys in such a big mouth, where does the confidence of Shandong people come from?
Shandong is the largest consumer of donkeys. Donkeys full of treasures can not only eat, but also take care of health. The first big consumer of donkeys is ejiao. The largest ejiao production base in China is in Shandong. Three thousand donkeys, ejiao only take one skin - how to deal with the remaining parts? Eat it, of course!
▲ How Ku Ding "untied the donkey". Cartography/Sun Daxian Studio
The largest and most meaty donkeys are born in Shandong. The donkey named after Shandong Dezhou is not only tall, but also has the best meat yield and meat quality. Donkeys with horses have a history of domestication in China for four or five thousand years. Donkey meat burns the main rudder hebei, dividing the local donkeys into Bohai donkeys and Taihang donkeys, which belong to the "Texas donkey" and its improved varieties according to the breed.
Experts measured 7 major donkey breeds in China and found that the "Texas donkey" live weight, carcass weight, net meat weight, much higher than other varieties, key parts of the cooked meat rate is the highest.
▲ The same donkey, the Texas donkey thrives. Cartography/Sun Daxian Studio
Because of the high quality of the variety, the widely introduced Texas donkey family has covered the entire north china, parts of the northeast and northwest. Guarding a big and good donkey, all the Shandong people who eat well (hào) will never be merciful.
▲ Texas Donkey, a fighter among donkeys. Photo: Jiangxi Satellite TV "Intangible Cultural Heritage Food"
<h1 class= "pgc-h-arrow-right" > from the mouth of the Yellow River, eat to the Yellow Sea</h1>
Geographically, Shandong has differences in plains, mountains, hills, and coasts; in dialect, it is also divided into multiple blocks. However, whether it is the "Qiguo" people or the "Luguo" people, they have maintained a high degree of consistency in the matter of eating donkeys.
The people of Hebei ate donkey fire and divided into the Hejian faction and the Baoding faction. In Shandong, donkey meat is the real martial arts conference. China's most famous donkey meat is eaten, and Shandong accounts for half of the country:
▲ Hand-cut donkey meat. Photo / Weibo @ which day Zhong so-and-so
Weifang Qingzhou Jiahe donkey meat, Linyi Junan donkey meat, Tancheng Ermiao ju donkey meat, Liaocheng Gaotang donkey meat, Dongying Guangrao donkey meat, Dezhou Baodian donkey meat, Jinan Jiyang duoshi donkey meat, Heze Yuncheng Huang'an donkey meat.
Yuncheng Huang'an | Specialize in eating middle-aged donkeys
"Don't eat Huang'an donkey meat, and go through the hinterland of Caozhou."
The process of making Huang'an donkey meat looks tepid, and from beginning to end it is a word "boiled". Different from other places is the choice of ingredients: the old donkey does not choose, the young donkey does not choose; the too thin does not choose, the fat does not choose; only the three or five years old, the middle-aged donkey with moderate fat and thinness is selected.
Before entering the pot, the donkey meat needs to be "fed" - prepared with Chinese herbs to make a good soup to soak, and then put into a large iron pot, in three steps: the initial high heat is fiercely boiled, the water boils and simmers the meat, and finally it is slowly boiled and boiled for seven or eight hours in a large iron pot.
▲ "Feed" the donkey meat before making the sauce donkey meat. Photo / Chen said gourmet fat sister
After boiling, simmer overnight, the bone incense and medicinal aroma are fully integrated, and the donkey meat is completely flavored. The recipes for "feeding medicine" to meat in Various shops in Huang'an are different, but in the end there is only one criterion for judging - the color sauce is purple, cooked and not scattered.
Texas Po Shop | I'd rather grill chicken than donkey meat
The production of donkey meat in large pots all over Shandong, whether it is sauce, brine, or cuisine, is inseparable from "boiling", the difference lies in the material package and the cooking method. The Huang'an donkey meat in southwest Lu uses "new soup", and when it reaches the Dezhou Baodian on the north bank of the Yellow River, it becomes "old soup".
"Texas has three treasures, grilled chicken and donkey meat golden jujube." Donkey meat refers to the spiced donkey meat of Baodian. Compared with other donkey meats, Baodian donkey meat won at the starting line, because it was the base camp of China's first donkey "Texas Donkey".
▲ Donkey meat with spiced sauce. Photo: Jiangxi Satellite TV "Intangible Cultural Heritage Food"
There are three pieces of spiced donkey meat belonging to the sauce donkey meat representative:
The first is to "undo the donkey." A good cuddle needs to study for three years to become proficient in finding the knife edge. Donkey meat is precious, can not waste a wisp, the division of donkey meat, not a knife down, but with the texture of the constant bend. That thin layer of "white film" must be retained, it is the "guardian spirit" that ensures that the donkey meat does not rot.
The second is "old soup". The bottom of the pot of donkey meat in Baodian is "century-old soup", but "old and new", and new spices are added proportionally to each pot cooked. Once in the pan, the meat is divided into three layers – the old one at the bottom and the tender one at the top.
▲ Magical hook. Photo: Jiangxi Satellite TV "Intangible Cultural Heritage Food"
The third is the "hook". Judging the heat and the degree of cooked meat, the master can accurately perceive it with an iron hook. Mastering this kind of heat, every time can be no different from the "ancestral taste".
Shandong Donkey Eating Map | Eat from the plains to the coast
Elsewhere, donkey meat is known as "five spices". The Gaotang people of Luxi Liaocheng felt that the sauce donkey meat in their hometown was the first, so they called it "ten fragrant donkey meat". The method of donkey meat with Gaotang sauce is similar to that of Donkey Meat in Texas, and the ingredients are more "heavy taste", with dozens of ingredients, which are salty and fragrant to eat.
The meat here is only selected from the fine meat of the donkey, cut into large pieces of 2-5 kg, cooked with ingredients and put into the recumbent tank with soup, which can maintain a rosy color throughout the winter. This kind of "ten spiced donkey meat", the salt content is extremely high, the locals love to use the flatbread roll to eat - the size of the flatbread is about the same as two donkey meat fire, rolled into a large piece of donkey meat, eating the most relief.
▲ Gao Tang donkey meat roll flatbread. Photo/ Public Network Liaocheng
The "brine donkey meat" elsewhere, in Guangrao, Dongying City, became "donkey meat". The taste and scale of "brine" and "cuisine" cannot be accurately known, and only those who often eat and eat can taste the subtleties. The same is a large pot stew, Guangrao people make donkey meat in the process, pay attention to "moving with the times" - the meat fat is constantly scooping out excess fat, and the lean meat is gradually added to the old soup or condiments, so that there is always a thin layer of oil in the soup to cover the heat. After three hours of rapid heat, the meat is pressed into the soup with a stone, and then simmered for four or five hours.
▲ Donkey meat. Photo / Weibo @ Qilu Lookout Corner
Weifang's Qingzhou Jiahe donkey meat is also a kind of donkey meat, which not only dishes the meat, but also dishes a variety of donkey miscellaneous: donkey skin, original juice donkey tongue, donkey hooves, court donkey whip, donkey tendon, donkey tail, donkey heart, donkey ear, etc.
The people of Shandong along the coast are still obsessed with donkey meat, such as Penglai, who is known as the Immortal Mountain on the Sea, and said: "Penglai brine donkey meat, the world is invincible." "Compared with the Midwest, Penglai donkey meat is a clear stream, paying attention to fresh and refreshing. The whole piece of donkey meat is boiled until it is nine times ripe, then cut into half-foot or so cubes along the cross-section, replaced with water, and simmered over low heat. In order to keep it tender, the Donkey Meat stew process of Penglai people does not add salt, wait until the meat is cooked through, then add the right amount of salt, simmer for a while to get out of the pot.
▲Above: Donkey meat stuffing; donkey meat buns popular in Jinan. Photo/ Donkey Gang Catering
In addition to traditional eating, donkey meat has also derived many innovative ways to eat: such as Jiaodong's sticker cake stew pot donkey meat, Dong'a's donkey meat soup bun, Tai'an's Taishan fried donkey meat, and the young master also invented small and fresh ways to eat, such as donkey oil fire, donkey oil fried goose eggs.
The Whole Donkey Feast is the ultimate meal for eating donkeys. Shandong people love to drink, and it is best to pair it with donkey meat comparable to dragon meat. Three or five friends, a few bottles of good wine, a table of donkey steaks, donkey briskets, donkey legs, donkey waist, donkey liver, donkey lungs, donkey plate intestines are placed, smelling meat, and those who can't drink can also be stuffed with three or five cups. If you like the original taste, you may wish to have a donkey meat hot pot.
▲ Donkey meat hot pot, leading the new trend of eating donkeys. Photo / Weibo @ Donkey Gang Helper
After drinking, Shandong people with large meals often have to order one or two pounds of donkey meat and scallion dumplings until they burp.
<h1 class="pgc-h-arrow-right" > Shandong people eat donkeys, why don't they go out of the circle? </h1>
Shandong's donkey meat is big and fragrant, famous and delicious, the "Texas donkey" produced here can walk sideways in the north, why is it not as loud as Hebei donkey meat on the rivers and lakes?
The meat used in the donkey fire (especially the donkey fire sent between the rivers) is sandwiched with cooked donkey meat, which is very convenient for vacuum packaging to be transported to the whole country, and the donkey fire currently going to the whole country is mainly this. Baoding donkey meat made with soup is almost eaten in the Beijing-Tianjin-Hebei region. There are many donkey meat delicacies in Shandong, but most of them are locally sourced and eaten freshly, and the long-distance transportation cost is too high, and it is difficult to form a chain model.
▲ All donkey hot pot is a representative of Shandong donkey meat going out. Photo/Weibo @ as yesterday
Donkeys, whether free-range or large-scale farming, cannot leave the grain-producing areas, which are too far from the big cities where they are consumed. The places where there is high-quality donkey meat are all agricultural towns. Therefore, compared with the world-famous Hebei donkey fire, donkey meat in shandong is eaten almost out of the circle.
*Solemn reminder:
The total production of donkey meat is limited, and the market is mixed
Don't be deceived by greed for cheap
Have you ever experienced Shandong donkey meat? What donkey meat is famous in your hometown? Come to the message area to stir up the fungus~
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Wen 丨 Bodhisattva
Edit | Big feathers
Cartography | Sun Daxian Studio
Covered | Mass network Liaocheng
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