The technique for making the sauced donkey meat at “Lao Qi Yi Donkey Meat Restaurant” has a history of more than 70 years. It emphasizes  meticulous work in aspects such as the selection and storage of donkey meat, and the formulas and ingredients for the cooking process.

Premium donkey meat is soaked in cold water for 12 hours, then blanched, and sauced using a ancestral recipe until it is 60% cooked. After that, it is soaked for another 8 hours and then slowly stewed over a gentle fire for 8 hours. No additives are used during the production process, which fully preserves the fresh and delic...