Donkey Burger is characterized with a roasted, semi-flaky bread pocket which overweights the chopped or shredded donkey meat in the success of taste. And a Chinese saying we believed fully explains that the bread pocket covered the burger is more important than the donkey meat ---A delicious donkey burger depends on 70 percent bread pocket and 30 percent donkey meat. The four unique skills involved in making the delicious donkey burger at Li Chunqiu’s restaurant are gold-like color, flake-like cover, thin as a paper and thick as a book.

驴肉火烧讲究“七分火烧三分驴肉”，就是说包裹着驴肉的火烧皮非常重要。李春秋驴肉火烧的火烧皮有四绝，“色如金、酥如雪、薄如纸、厚如书”。

“Thick as a book” indicates the 25-30 layers in each donkey burger whose cross-section looks like a thick book. The outside of bread pocket is crisp and not hard while the inside is malleable and not pasty. Every layer is as thin as a paper, which even could be written with and lit up.

先说这“厚如书”，李春秋的火烧层数多达25-30层，其横切面就像一本厚厚的书，吃下去外酥里嫩，外层酥而不硬、内层弹而不软；每层薄得像纸一样，可透字，遇火即燃，所以称“薄如纸”。

All these need a great strength in making the dough. So the inheritor of Li Chunqiu Donkey Burger should exclusively be a man. In 2012, Li Chunqiu Donkey Burger has been listed in The Provincial Nonmaterial Cultural Heritagein Hebei and selected as The First Famous Snacks in Chinese Travel Destinationsin 2016.

这些都需要制作人员在做面坯时有着极大的力道，所以李春秋驴肉火烧招的传承人要求必须是男性。2012年，李春秋驴肉火烧被列入河北省级非物质文化遗产名录。2016年入选首届中国金牌旅游小吃。

火烧的起源

在明朝朱元璋的大迁徙时期，当时有大量平民从山西大槐树被迫向各地迁徙，有许多人迁徙到了河间。某天做饭的时候，有个师傅打算用白面做饼子，儿子在旁边烧火，因为当时烧火就是用芦苇，烧的时候要从中间弯折一下，师傅忽然有了一些启发，于是把面搓成条然后也弯折一下，如此反复几次，然后擀片最终做出了方形的饼子，最后烙出来的饼子比以往做的要好吃的多。因为原来没吃过，所以妻子就问师傅这个饼子叫什么名字，师傅挠挠头，看到了芦苇就说，既然是芦苇烧的，火苗又大，就叫“大火烧”吧。

Today's Reader

“Hi，my name is Beto and I'm from

London in the UK. I have been living

here in China for 6 years.”

“大家好，我是Beto,来自英国伦敦，我已经在中国生活了6年。”

英文译者

孙艳，石家庄铁道大学外语系教师。

《夜读河北（英文版）》由河北广播电视台综合广播与河北省委外宣局联合推出返回搜狐，查看更多