Shangdang cured donkey meat is a traditional delicacy of the Han nationality in Changzhi City, Shanxi Province. Its meat is fat but not greasy, lean but not dry, fragrant and full of aftertaste. As early as the Ming Dynasty, cured donkey meat was well-known in Shangdang and southern Shanxi, and its products were exported to famous cities in the north and south, such as Beijing, Tianjin, and Nanjing. Cured donkey meat, along with the local jelly and crispy fire-baked bread, are known as the three treasures of Lu'an Prefecture (Changzhi was formerly known as Lu'an Prefecture). The raw material for making cured donkey meat is fresh donkey meat. When cutting the meat, the meat should be divided into front elbow, back elbow, forearm, back pier, ingot, rib, tendon, waist ball, belly skin, etc., and cut the meat into 12 kg pieces according to the parts; soak it in clean water for 12 hours, wash it, put it into 80% clean water pot, add seasoning (35 grams of pepper, 25 grams of aniseed, 35 grams of fennel, 300 grams of salt for every 15 kg of raw meat), boil for three or four hours; after cooling it out of the pot, put the meat into the casserole with old soup according to the parts, fill it with the soup, press small stones on it, stew it for 12 hours (add soup continuously during this period), and then it can be put out of the pot and put on the market. Shangdang cured donkey meat has high nutritional value and is an ideal high-protein, low-fat food. At the same time, it can strengthen the stomach and promote blood circulation. It is a nourishing food for patients with spleen deficiency, kidney deficiency and anemia. Donkey meat is rich in protein, calcium, phosphorus, iron and various essential amino acids for the human body. It is low in fat, low in calories, high in protein and iron. Regular consumption has a certain tonic therapeutic effect. (No pictures available, welcome to provide.) (No pictures available, welcome to provide.)