Donkey-hide gelatin, also known as Ejiao, is one of the valuable medicinal materials. It was first recorded in the "Shennong's Materia Medica" and is classified as a top-grade material. It has the effects of nourishing blood, stopping bleeding, nourishing yin, moistening the lungs, and promoting fetal development. It is commonly used in gynecology as well as for treating vomiting blood and bloody stools.
Donkey-hide gelatin is made by boiling and processing the skin of donkeys, which are a type of equine animal. Donkeys are one of the main working livestock, weighing about 200kg. They have large heads, round eyes, and long ears. Their faces are flat, with a high and proud neck, and a wide and thick neck. Their muscles are strong. They have sparse manes, short and thin limbs, and hard hooves. The base of their tails is thick and the tip is thin. They have thick and short body hair, which can be black, chestnut, or gray. The back and outer sides of their limbs are the same color as their body, but there is a thick dark stripe on the back of their neck. They have a distinct white mouth ring. Their abdomen and the inner sides of their limbs are white.
Origin and Distribution
Donkey-hide gelatin is mainly produced in Shandong, Henan, Hebei, Inner Mongolia, and the Northeast provinces, but it is also distributed in other provinces.
Identification Points
There are four key points to identify genuine donkey-hide gelatin: First, the surface should be dark brown or yellowish-brown with a luster. Second, when held up to the light, it should be translucent and appear reddish-brown. Third, it should be brittle and easily break, with a shiny fractured surface. Fourth, it should have no odor or a slight salty or sweet taste (the ones processed in the north have a sweet taste).
Fake Products: Many are made from industrial bone glue. Any product that is still damp or dry but hard and not easily broken is a counterfeit made from bone glue.
Rapid Identification
Genuine donkey-hide gelatin is usually in the form of rectangular blocks or slices. The surface is yellowish-brown or dark brown with a luster, slightly translucent when held up to the light, and brittle and easily breakable. The cross-section is yellowish-brown or dark brown and shiny. It has a weak odor and a mild or slightly sweet taste. The quality is determined by its bright color, pure transparency, crisp texture, and absence of any fishy or foul odor. The ideal gelatin should not soften in summer.
