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 delicious characteristics of the donkey meat. The sauced donkey meat has a tender texture, is rich in nutrients, is lean but not dry, falls apart tenderly without disintegrating, has a fragrant aroma, remains unchanged even after long storage, has a proper balance of saltiness, and is suitable for both the young and the old.

After decades of family inheritance, the sauced donkey meat products of Lao Qi Yi Donkey Meat Restaurant have become a local festival delicacy and are sold all over the country. It has continuously developed with the changes of the times and has successively won honors such as “Shuangyashan Intangible Cultural Heritage”, “Shuangyashan Intangible Cultural Heritage Employment Workshop”, “Shuangyashan Time - honored Brand”, and “Heilongjiang Provincial Intangible Cultural Heritage”. These honors have evoked a sense of recognition for the local food culture and a sense of belonging to one's hometown, and have formed a distinctive commercial and local brand.