A Century-Old Fried Delicacy

The origins of Ear Duo Eye fried cakes are deeply rooted in Tianjin’s history. Situated along the bustling banks of the South Canal at Beidaguan, the strategic trade hub of the past, it was the ideal location for Liu Wanchun to set up his small shop in 1892. His meticulous attention to the quality and taste of his fried cakes quickly earned the acclaim of numerous patrons.

From Tradition to Innovation

In recent years, Ear Duo Eye has expanded beyond its traditional offerings, introducing new flavors such as chocolate, hawthorn, taro, and black sesame, while also retaining the authentic red bean paste. These enhancements ensure that tradition and modern preferences coalesce, satisfying both long-time fans and new generations.

Moreover, significant advancements have been made in production efficiency. Investment in a 60-acre production base in Xiqing District has enabled the brand to industrialize its processes, freezing dough to maintain the optimal fermentation state and mass-producing to meet growing demand. This facility now produces up to 20 million fried cakes and 20 tons of bean paste daily.

A Legacy of Craftsmanship and Cultural Significance

The journey of Ear Duo Eye is also marked by its recognition as a representative of Tianjin’s rich gastronomic heritage. Since 2009, the traditional craft of making Ear Duo Eye fried cakes has been listed as part of Tianjin’s intangible cultural heritage, ensuring its techniques and recipes are preserved for future generations.

The New Guardians of Tradition

The story of Ear Duo Eye’s revival is intertwined with the efforts of Zhu Baojun, a passionate restaurateur, and his son Zhu Xiaohao. Their commitment has not only resulted in the expansion and modernization of the brand but also in the establishment of the Ear Duo Eye Dining Club, which elevates traditional Tianjin cuisine into a refined dining experience. Their consistent efforts have been recognized, as evidenced by the black pearl accolade awarded to their restaurant for the sixth consecutive year.

Innovative Dining Experiences

In the heart of Tianjin’s Gulou area, the Ear Duo Eye Dining Club offers an immersive experience. Visitors can enjoy exquisite meals, photograph the historic venue, and witness the artistry in the making of these timeless delicacies. The dedication to preserving the spirit of the old while constantly innovating has made Ear Duo Eye a beloved culinary institution.

The Future Beckons

The future of Ear Duo Eye seems brighter than ever. With plans to open a new, nostalgically designed shopfront next to the original store, Zhu Baojun hopes to create a must-visit destination that seamlessly blends history with modern-day allure. As Ear Duo Eye continues to capture the hearts and taste buds of people worldwide, it remains a testament to the enduring power of innovation grounded in tradition.

Origins and Popularity

As a hub of culinary culture in Hebei Province and the birthplace of Hebei cuisine, Baoding has seen its donkey meat fire burns flourish. Thanks to the industrious efforts of the people of Hebei, this dish has become renowned across the nation. In the bustling streets and quiet corners of North China, shops selling donkey meat fire burns are a common sight, seamlessly integrating into the local way of life.

Interestingly, a similar dish can be found in Hejian, although the flavors and preparation differ significantly. The most noticeable difference lies in the shapes: Baoding’s version is round, while Hejian’s is rectangular.

Cultural and Historical Context

Historical records trace the origins of donkey meat fire burns back to Baoding in the second year of the Jianwen Emperor’s reign in the Ming Dynasty (1400 AD). The meticulous process involves boiling the donkey meat over high heat before simmering it gently with almost 20 types of seasonings. The result is thoroughly cooked meat that is tender, flavorful, and with a lingering aroma.

Medical texts highlight the health benefits of donkey meat, citing properties such as blood enrichment, energy replenishment, and overall vitality enhancement. Additionally, donkey-hide gelatin is noted for its nourishing and lung-moistening benefits. Hence, this delicacy is not only delectable but also beneficial for health.

Burgeoning Culinary Fame

In the culinary markets of Beijing, Tianjin, and Hebei, Baoding’s donkey meat fire burns enjoy a stellar reputation. The dish’s roots can be traced back to Caoh river town in Xu Shui County, within Baoding city. Allegedly, during the Song Dynasty, rival gangs – one transporting grain, the other transporting salt – clashed over territory at Caoh river’s pier. The grain-transporting group eventually triumphed, capturing the rival’s cargo mules, which they then cooked and celebrated with, giving birth to the fireside legend of donkey meat fire burns.

During the reign of Emperor Hongwu, the founder of Ming Dynasty, the infighting among his descendants led to soldiers stationed at Xu Shui river’s banks. Out of desperation, soldiers turned to slaughtering their horses for sustenance. Local residents, accustomed to donkey meat, found horse meat equally delectable, thus adding another layer to this culinary tale.

Modern Delight

The Qing Dynasty saw Emperor Kangxi promoting agriculture and forbidding the slaughter of cattle and horses. Consequently, people in Caoh river town shifted to consuming donkey meat, which was more affordable and available. The fire burns, baked to crispy perfection, with tender donkey meat inside, continues to be a local delicacy cherished far and wide.

Rich in iron, beneficial for anemia prevention, and containing much less fat than pork, beef, or lamb, donkey meat is ideal for those who want to indulge in meat while maintaining a lean diet. However, the flavor may be different for those accustomed to other types of meat.

A Culinary Experience

The donkey meat fire burn offers a delightful contrast: crispy on the outside, soft and succulent on the inside. Fresh from the oven, the golden exterior gives way to finely textured meat, making for a rich and savory bite. However, the dish can be oily and may become tough if left to sit too long. The generous serving size means that it may be too much for one person, often leaving some fire burn uneaten after the donkey meat is gone.

Famed comedian Feng Gong often praises donkey meat fire burns in his Baoding dialect films, and renowned crosstalk performer Guo Degang frequently lauds this traditional snack in his work. Their humorous endorsements have brought broader recognition and affection to this storied dish.