The night market in the exhibition hall ... snacks.

Ximatai Pedestrian Street ... Bar Entertainment

Sichuan cuisine street near Kuangda.

There are too many places to eat in Xuzhou, which is not limited to the wide section of Pengcheng Road as before.

1. I think the rice noodles are very distinctive. The big bowl of 2 yuan and the small bowl of 1.5 yuan are delicious and cheap.

2. Spicy soup, with steamed buns, has a special flavor. There is a very good one on the other side of Huaita, and it is full every morning!

My favorite is our spicy kebab in Xuzhou, and that spicy sauce is very distinctive! There are more kinds of dishes than the spicy kebabs in Wuxi! These are all very cheap things!

There are some:

Laomo

The steamed buns are baked with unfermented noodles, with a thickness of about 0. 1 cm and a diameter of about 30 cm. When eaten in the mouth, they are flexible, soft and chewy, which can not only make people hungry, but also have the function of strengthening teeth.

Guida

That is to say, pat the dough slightly by hand to make it about 1 cm thick and the size of the bowl mouth (or about the size of the turtle's back), and put it in a pot or on a griddle to bake it until it is mature. It is made of sorghum flour, corn flour, dried potato flour and mixed bean flour.

steamed bread of corn

It is made of millet flour, glutinous rice flour, corn flour and chestnut flour. It is made into a cone shape, and each bottom has a round hole, which is small and exquisite, and it is golden yellow after steaming. Legend has it that this is a kind of court food that Empress Dowager Cixi loved in Qing Dynasty. What ordinary people eat is mainly made of corn flour (some mixed with some yellow bean), and it is also big.

Zhuangmo

Zhuang steamed buns, also known as "Guo Kui" and "Guo Pai", are made of unfermented noodles. Put the dough on a slate or stone chopping board, use a rolling pin with one end fixed and the other sitting under it, and press the rolling pin with the weight of your body to knead the dough. This method is commonly known as "kneading noodles". Make it into a round thick cake with a thickness of about 1-2 cm and a diameter of about 50 cm, and put it on a flat pan to kang. After the kang is cooked, both sides are yellow and the skin is crisp.

Fish Wrapped in Mutton

It is named after stewing the fish in a large piece of mutton cut open with Chinese fire. According to legend, Peng Zu's youngest son Xiding likes fishing. Peng Zu was determined not to allow him to drown. One day, when his son came home from fishing, it happened that Peng Zu was not in Xiding and asked his mother to cut open the mutton being stewed and hide it in it. When Peng Zu came back to eat mutton, he felt very delicious, so he did the same thing and produced the dish "Sheep hide fish". It is said that the word "fresh" in Chinese characters comes from this.

Drink cakes

As palm-sized, when cooking, put a little more water in the pot, put the bread on the inner wall of the pot and cover it. When the food is ready, the cake will be steamed. The surface is soft, and the back side of the pot is covered with a yellow shell, which is crispy and delicious.

Smelly salt bean

"Smelling bad, eating fragrant, a meal without eating greedy panic." This is the praise of local people for stinky salt beans.

Smelly salt bean, also known as salt bean, is a famous brand of Xuzhou home-made flavor. It has a fragrant smell and endless aftertaste. It is made of soybeans harvested in the same year as the main raw materials, and it takes about 10 days to make it through the processes of cleaning, soaking, cooking, fermenting and cultivating bacteria, adding materials and stirring, drying to dryness, and sealed storage. Due to the fine production process, its finished product is dark red in color, crisp and tender in texture, salty and spicy in taste, and it is an appetizing side dish with wine.