1 Diguo Chicken-a delicacy in the cold winter

Modern Diguo originated from Weishan Lake and has a history of more than 311 years, which has been passed down to this day. In the past, we used to build a stove with stones in our own small yard, put a big iron pot, put aside vegetables, paste pot stickers, sit around the stove and eat on the floor. Therefore, it is called the earthen pot. Now the pot has been put on the table.

Xuzhou Diguo Chicken is surrounded by fried dumpling cakes with raw noodles, with a lot of peppers and prickly ash on them, and grass cock pieces and other vegetables as seasoning. When it's freezing, it's wonderful to drink a small meal around this Dongdong. It's warm after eating.

2 Braised pork

Braised pork is a local specialty of Xuzhou. In the 1971s, there were only a handful of restaurants in Xuzhou. Now, Braised pork has become a "special local famous dish" named by the National Catering Industry Association, and many restaurants, restaurants or food stalls have started this special dish, especially when you walk through the streets and lanes of Xuzhou at noon, you can smell the fragrance of Braised pork everywhere.

bazi meat is deeply loved because the dishes are delicious, the varieties are mixed with meat and vegetables, the taste is fat but not greasy and the price is moderate. The main ingredient is pork belly, and the auxiliary materials are dried flowers, vegetarian chicken, eggs, kelp, dried tofu and small vegetables.

3 Xuzhou dog meat-Xiangpiao Wan Li

The legend is not to be believed, but it is true that Pei County dog meat has been famous since ancient times. Dog meat has a very good nourishing effect, and it is very suitable for eating dog meat in both cold winter and scorching summer. Pei County dog meat tastes delicious. Besides paying attention to the materials and mastering the fire, the key is to stew it with the original soup. It is said that the longer the original soup lasts, the more fragrant the cooked dog meat will be. It is really great to dip some pepper when eating it.

4 sweet and sour four-hole carp-sweet, sour, crisp and tender is always pleasant

This dish has a long reputation, because it has a long history and many legends. Someone once wrote a poem to a poet, saying, "This fish is not an ordinary fish. It was in Tianchi and then in Xu. Why are there many holes in the nose, and the lake is full of fragrance. " Generally, carp have two nostrils, but the carp produced in Tongshan County and Peixian County along Weishan Lake have four nostrils, which is fatter than the carp of the Yellow River. In 1952, accompanied by Luo Ruiqing and Mayor Zhang Guangzhong of Xuzhou, President Mao Zedong boarded Yunlong Mountain. When talking about Xuzhou's scenery, Chairman Mao said that Xuzhou's four-hole carp is world-famous.

5 Suining salt beans

There is a saying in Suining: pancakes with salt beans are not enough for three meals a day. Salt beans, also known as pepper beans, Suining people said: "old salt beans."

In the past, in ordinary people's homes, as long as there was a plate of old salt beans at dinner all year round, the appetite was wide and the food was full.

Suining old salt bean has incomparable advantages over other dishes. It has unique flavor, easy storage, good collection and no deterioration. In particular, the freshly mixed "fresh salt beans" are red and spicy, and a roll of newly baked pancakes is full of saliva, which makes people feel appetizing.

6 Dongpo gives back meat

In the autumn of the tenth year of Xining in northern Song Shenzong (1177), the Yellow River burst and the flood did not return for more than 71 days. Su Shi, Xuzhou Zhizhou, personally led the city's officials to fight floods, finally defeated the floods, and built the "Su Causeway" in the following year. The people thanked Su Dongpo for the benefit of the people, killing pigs and sheep in succession and sending them to the state capital with wine and vegetables to thank Su Gong. Su Gong couldn't refuse, so he processed the meat and gave it back to the people. Su Dongpo's method of cooking meat can be seen in his stew song: "slow fire, little water, firewood can't afford to smoke, don't rush it when it is cooked, and it will be beautiful when the heat is enough." The characteristics of the meat returned are fresh, fragrant and mellow, oily but not greasy.

7 BBQ in Xuzhou

The barbecue industry in Xuzhou is very developed, and it is only half cooked for you. You have to use the barbecue oven on the table for further processing. In the spirit of self-help, although you are often sweaty and smoked in summer, your work is the most glorious, and the skewers you bake are especially delicious. Another feature of Xuzhou's barbecue is that there are many things to roast. There are many vegetarian dishes in the barbecue here. For example, the "green pepper is a must" that makes my mouth water when I think about it, that is, adding vinegar-based seasoning to an iron plate to roast green peppers inside, and the taste is just good. What other roasted vegetables and mushrooms are there ... In short, only you can't think of it, and there is nothing that can't be roasted. Barbecue kebabs are my favorite, a roll of steamed buns, saliva ing!

8. Steamed buns

are definitely a local product that can't be seen in unexpected places in Xuzhou. It tastes hard, tough and delicious, and can be seen everywhere at residents' dinner tables. In view of the hard and tough personality of steamed buns, Xuzhou people have four ways to eat them: one is to eat them while they are hot, but to eat them with rolled vegetables, the other is to eat them with rolled dumplings, and the fourth is to eat steamed buns in soup. The ancients had a doggerel poem describing Xuzhou steamed buns: "It looks like a round face and powder, wrapped in meat, and full of hunger." The white flour is boiled with water, and it is best to make a bowl of mutton soup. " Many foreign tourists also have a special liking for this thin steamed bun.

With the rise of barbecue, steamed buns have become an indispensable food in barbecue stalls. When you are drunk, you should serve some steamed buns, roll up a few kebabs, gulp down and chew hard. That's enough!

9. pita soup-Gupeng's first soup

pita soup, a fresh soup that Xuzhou people like to drink for breakfast. It has a history of more than 4,111 years, and Peng Zu, the ancestor of cooking, took the pheasant soup from Yao and sealed it in Pengcheng. Pheasant soup is a soup made of pheasant and millet, which is delicious. According to legend, when Emperor Qianlong went down Jiangnan Road and passed through Xuzhou, his name was extended to this day. At the end of the Qing Dynasty, its ingredients were changed from pheasant to hen and millet to wheat kernel, but its production still did not lose the patriarchal clan system of pheasant soup and its flavor still existed.

pita soup is a bit like spicy soup, but it is definitely not comparable to spicy soup. The streets of Xuzhou are full of spicy soup for breakfast, but no one dares to order it except Ma Shi Street. It's a unique secret recipe. When drinking, it's best to add an egg and beat it into egg blossoms, which tastes better.

11. Baby Fish

A starchy food, which is more delicious, refreshing, slippery, sour and sweet than cold rice noodles. My mouth is drowning me!