The Whole Donkey Feast is a traditional and special feast in Shengcheng town, Guangrao county, Dongying of East China's Shandong province.

Using the entire animal is culinary practice dating back to the Guangxu period of the Qing Dynasty (1644-1911). This distinctive banquet is centered entirely around donkey meat, with every part of the animal used to create a diverse and flavorful dining experience.

From the careful selection of ingredients to the refined cooking techniques, the feast reflects a deep respect for tradition and craftsmanship.

Different parts of the donkey are prepared using various methods: braising, stewing, boiling, steaming, frying, and simmering, each chosen to best highlight the texture and taste of the specific cut.

The array features a rich variety of flavors, including delicately spiced donkey tongue, tender braised meat, savory stewed head, and creatively prepared elements like liver mixed with tea tree mushrooms, mustard-flavored ears, and stir-fried intestines.

Together, these elements form a feast that is not only a celebration of local culinary heritage but also a unique cultural experience for visitors to Guangrao.

The feast features 12 main dishes and a signature noodle dish, along with more than 30 additional variations tailored to different tastes, making it both rich in flavor and variety. [Photo/WeChat account: wenlvdongying]