2. Golden Spot Hotel by the lake-dry fried pork.

3, circus Fuji cuisine-lobster stewed ribs

4. Shudu (the name is not exact)-Chuanba fish, the north gate of the mine.

5. The fish house around the mine-Taian fish, lost fish.

6. Tongren Mansion-Griddle Fish Head

7. On the west side of Qinghe Second Road is spicy and dried fried flowers.

8. Grilled fish noodles and fried beef tendon in Geji restaurant.

9. Opposite Chaoyang North Building! A small facade! Stinky tofu is delicious.

10, Lucky Story of Circus, Lobster from wuyue.

1 1. Top shop for pickled fish Location: intersection of Hubei Road and Erhuan West Road Name: pickled fish. Daoxiangju food court

Yunxiangju

Address: Alley behind China People's Bank. The old stove room is next door to the west.

Special dishes:

1。 Kung Fu Grilled Fish 10 yuan/Tiao

Baked catfish. No thorns. This meat is very good. It's well baked. Very good. Like to eat ~! This is a required item for every visit.

2。 Xixia roast lamb leg 28 yuan/portion

A whole leg of lamb. It's also well baked. It's quite satisfying. And it is very cheap.

3。 Mom, eggplant. Probably 10 yuan. I don't remember.

If you don't know the name of the dish or bite it open, it's hard to know it's eggplant. Like the sticky old meat in the movie. Clouds of glittering and translucent (slightly smaller than this word). Eggplant tastes weak. Just interesting.

4。 Delicious eggplant. Probably 10 yuan. I don't remember.

This time you can see that it is eggplant. Eggplant is wrapped in eggs and fried (much like the fried tofu eaten by golden chopsticks in the past), and it tastes good, just oil.

5。 Xinjiang kebab 1.5 yuan/Turkish kebab 2 yuan/kebab I don't usually eat barbecue. Just eat here. So I am not an expert.

The former feels very dry without brushing sauce. The latter brush sauce, feel better.

6 crisp and smelly. I forgot the price.

It feels like fried milk when it comes up. It's just that it's not condensed milk but hot sauce in the middle. I am not interested in stinky tofu. Others say it is not bad.

These are all the things I must order every time I go. In fact, there are other dishes that I really want to order, but I really can't eat them after eating. Ha ha.

What is not satisfactory is that the tableware is not clean enough. The waiter's reaction is a little slow. But the boss has a good attitude.

Serving is slow when there are many people. Because it takes time to roast lamb leg with grilled fish.

Achang grilled fish

Address: the alley opposite the new Golden Eagle on Qingnian Road, opposite Junle.

special

1 grilled fish and carp 20 yuan/carp (fish head soup) 10 yuan/carp (no soup)

The barbecue is carp. More thorns. This fish is only half the size of Yunxiangju. The soup is not delicious and there is nothing to drink.

More than 20 flame bullfrogs.

Stir-fry the bullfrog, wrap it in tin foil, and light the fire below. The meat at the edge of the paper. It'll be a little burnt, that's all. I am here to eat this dish. But it's not as delicious as I thought. Just interesting. But the food tastes ordinary.

Egg yolk tofu (fancy name on the menu, I forgot) 15 or so.

It's also very easy to burn egg yolk tofu with tin foil and then put it on a plate with spun yarn. The taste is very general. I was cheated by the name on the menu.

Four fried apple rings. Approximately 15

Circle the apples, wrap them and fry them. Then eat it with condensed milk. Not bad.

Xuzhou special snacks

Laomo

Steamed buns are unique cakes in Xuzhou with a long history. There is a folk song circulating in Xuzhou: "The diameter of round cakes is long and the roots are crisp. The pastry with soft outside and crisp inside is rolled up and given to the anti-gold hero. "

The cooker made of steamed buns is a hammer with a diameter exceeding a foot, a jujube core scroll and a flat bamboo chop. There are many ways to eat steamed stuffed buns, not only wrapped in meat, but also made with vegetables or other fillings. If you use two pieces of steamed bread with chopped green onion, oil and salt and eggs in the middle, it will be more delicious. For example, sesame seeds are added to the dough, sugar or salt are added to bake into half-cooked buns, and fried in oil pan until golden, which is more crispy and delicious. Making steamed buns with mung bean powder and cooking steamed buns with mutton soup or meatball soup is a unique way of eating in Xuzhou area.

Butterfly seal character

Butterfly dumplings in Xuzhou have won people's love because of their crisp taste, moderate salty taste, slender noodles and instant taste. The butterflies in Xuzhou are beautiful in appearance and delicious. Su Dongpo liked to eat this kind of prickly heat during his tenure in Xuzhou. He wrote in "Cold Equipment Poetry": "Fine hands are rubbed into jade, and green oil is fried into light yellow and deep. Sleeping in the spring at night, crushing the beauty, and wrapping the arm with gold is insignificant. " ("Cold ware" is another name for prickly heat in Han Dynasty) prickly heat is also a kind of traditional Chinese medicine commonly used by the people. Therefore, people in Xuzhou often use prickly heat to soak in water, and cooperate with Yuanhu and Melia azedarach to treat urinary tract obstruction in children. Sanguisorba officinalis and sheep blood are heated and sent to prickly heat soup to treat red dysentery. Especially for postpartum women, drinking brown sugar tea to soak prickly heat in the month is helpful to dispel blood stasis in the abdomen.

However, Xuzhou people's favorite way to eat is to roll buns with porridge, which is very comfortable to eat.

Dongpo returns to meat.

In the tenth autumn of Xining in northern Song Shenzong (1077), the Yellow River burst and the flood did not return for more than 70 days. Su Shi, a well-known person in Xuzhou, personally led officials in the city to fight floods, finally defeated the floods, and built the "Su Causeway" 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 food and wine to thank Su Gong.

Su Gong couldn't refuse, so he processed the meat and returned it to the people.

Su Dongpo's method of cook the meat can be seen in his "Stewed Meat Song": "Slow fire, little water, firewood can't afford to smoke, don't worry when cooked, it will be beautiful when the heat is enough." "Back to the meat" is characterized by fresh alcohol, oil but not greasy. Su Dongpo left four famous dishes in Xuzhou, except meat.

There are also golden toad playing with pearls, five-way chicken and drunk green shrimp. Later generations called these four dishes "Dongpo Four Treasures".

Nowadays, in the restaurants on the streets of Xuzhou, you can still taste Dongpo meat with endless aftertaste.

Gupeng's First Soup-Zhuita Soup

Zhuita soup (with "what" sound) is a kind of fresh soup that Xuzhou people like to drink for breakfast. It has a history of more than 4000 years. Peng Zu, the cook, took a wild chicken soup from Yao and sealed it in Pengcheng. Mountain chicken soup is a soup made of pheasant and millet, which tastes delicious. According to legend, when Emperor Qianlong went down Jiangnan Road and passed through Xuzhou, his name has been extended to this day. In the late 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 chicken soup and its flavor still existed.

Sweet potato with honey sauce

Sweet potato with honey juice is also called sweet potato, white taro, sweet potato, sweet potato and so on. The melon produced in Xuzhou's rich areas, also known as mosaic sweet potato, has yellow skin and red flesh, and tastes fresh and sweet. It is said to be a tribute of the Qing Dynasty. This sweet potato is the main ingredient of the traditional famous dish "silk-drawing tribute potato". "Sweet potato with honey juice" has long been loved by foodies and is the best dessert in Xuzhou. The auxiliary materials of this dish are sugar, honey, osmanthus juice, kumquat and so on. Pay attention to the practice, you need a big fire to boil and stew slowly.

Its characteristics are fresh and sweet but not greasy, and the juice is delicious.

Camellia wuren

The name of "Wuren Camellia oleifera" and "Camellia oleifera" comes from "tea oil", also known as "tea seed oil", which is a kind of soup with dietetic function. According to Wang's medical record, the paste food made of tea oil and cooked noodles is called "Camellia oleifera", and adding five kernels can cure all diseases. "Selling camellia oleifera is the kind of pot with a long belly and a big mouth. It has a mouth and a cover, which looks like a gourd. Wrapped in cloth to keep warm, with a soft belt on the shoulder, it is convenient to walk around the street and sell it in downtown or entertainment places. Someone once wrote a poem for five-kernel camellia oleifera: "Five kernels are not five, and benevolence is selfless. It is full of love and a kind thing. "

Shijiacai

At the end of Yuan Dynasty and the beginning of Ming Dynasty, Xuzhou, a thoroughfare of five provinces, appeared a prosperous scene, with Buddhism flourishing and many temples.

Vegetarian restaurants run by temple monks appeared in the streets. Vegetarian dishes cooked in vegetarian restaurants are all vegetarian.

Paying attention to practice has formed a kind of Buddhist atmosphere that is completely different from the bureaucratic atmosphere and the folk atmosphere. Smallpox feast,

Chrysanthemum banquet and vegetarian eight treasures are well known.

The meaning of "smallpox banquet" is taken from the Buddhist story of Jinling, a monk of the Six Dynasties, which says "the sky is high and cool". First put a big cold platter in the center, symbolizing the Buddha in the sky; There are ten cold cuts around, symbolizing the top ten French kings, King Kong; Then six big dishes, four small bowls and four dishes are served one after another. Finally, there is the "Yipin Pot", a total of 26 dishes. Add the dishes on a pot and it's called "arhat rice".

Chrysanthemum Banquet was created by Zen monks in Yuan Dynasty. First, eight cold dishes were served, then eight major items were served: Golden Bowl Red Lotus, Charlotte Phoebe, Self-satisfied, Candied Bodhi, Sweet and Sour Lily, Exploded Sandalwood Ball, etc. Finally, eight small bowls were served with 24 dishes. Each group of dishes is eight courses, which means to sum up eight aspects of life. "The success or failure of bitterness and joy is called ridicule." The last course is chrysanthemum hotpot.

"Su Bazhen" was created on the basis of learning and inheriting the experience of vegetable food health preservation in Song Dynasty. There are mainly fried tofu, sweet and sour, fragrant source four treasures, fried evergreen, crispy rice with mushrooms, boiled pepper and other dishes. Xuzhou is famous for its rich yam. Tai Chi yam mud is a kind of beet in the Taoist "Tai Chi Banquet", named after Tai Chi graphics, which highlights the characteristics of Taoist flavor. The main ingredient is yam and jujube paste, the ingredients are hawthorn cake, black jujube, green plum, ginkgo and walnut kernel, and the seasonings are osmanthus paste and sugar. This dish is characterized by soft waxy taste, sweet and delicious. Because yam contains a variety of nutrients, it has the effects of invigorating the spleen and kidney, benefiting essence and strengthening the body, and is a famous Taoist health dish.

Cai Jia

Xuzhou is the hometown of Zhang Daoling, the founder of Taoism, and also one of the cradles of Taoist food culture. Taoist food culture aims at longevity and health preservation, and there are two major schools: vegetarian and carnivorous. But in festivals, ceremonies and Taoist activities, vegetables are used for eating. Vegetarian food is also called vegetarian food, which uses tofu, gluten, bamboo shoots, fungi and so on. The raw materials of meat are mostly game and delicacies, and the seasonings are mostly medicinal materials, which are famous for their rich juice and health-preserving characteristics.

Taoist banquets mainly include "Sanqing Banquet with Meat", "Taiji Banquet", "Sanwu Banquet" and "Sisi Banquet". Meat dishes include: Yin and Yang fish, dried eggs, square meat, Taixu meatballs, dried astragalus shoots, dried tangerine peel chicken and rouge meat. There are 4 groups and 28 dishes of "Tai Chi Banquet with Meat" produced by the research group of "Tai Chi Banquet" in Xuzhou. The first group: first, the main spell Tai Chi map, the peripheral five-line disk; In the second group, two small pieces were served first, then one soup was served, and then eight large pieces were served; The third group: served four snacks; The fourth group: serving a pot, four dishes and two staple foods.

Golden silk wrapped gourd

Xuzhou cuisine is famous for its painting skills. "Golden thread wrapped gourd", that is, drawing hawthorn cake, is a great stunt of Pengmen Xuzhou kitchen clan system. Its beauty is unique and enduring from ancient times to the present, which is beyond the reach of other cuisines and won the appreciation of Chinese and foreign guests.

This dish is named because of its pictograph. Its raw materials are osmanthus fragrans and hawthorn cake. Sweet-scented osmanthus hawthorn cake is made of hawthorn, sugar and sweet-scented osmanthus sauce. It is a specialty of Xuzhou and was once rated as a national famous brand product. The production of Xuzhou hawthorn cake has a long history and superb skills. "Tongshan County Records" records: "The natives ground hawthorn into paste and used it as paste, which is called hawthorn cake." There was also a poem "Chanting Hawthorn Cake" that praised: "Red as vermilion, dyed as crystal, and colored as coral. Jingui is fruity and tastes like body fluid. "

This dish is characterized by sweet and sour taste, intertwined with golden thread, and full of fun. It has the functions of promoting digestion, removing blood stasis, stopping dysentery, and resisting bacteria. Someone wrote a poem for this dish, saying, "Pick wild fruits to help rice.

Beautiful as a pearl jade plate. Intricate, longevity, such as Xia Dan. "

Sweet and sour four-hole carp

This dish has a long reputation because it has a long history and many legends. Someone once wrote a poem saying, "This fish is no ordinary fish. The day before yesterday in Tianchi, and then in Xu. Why are there many holes in the nose and the lake is full of fragrance? " Generally, carp has two nostrils, but the carp produced in Tongshan County and Peixian County along Weishan Lake has four nostrils, which is fatter than the carp in the Yellow River. The second breach of the Yellow River brought the riverbed of Surabaya into the sea, and after a long period of erosion, Weishan Lake was formed. This change provides a special living environment for the growth of Kong Li, but the yield is scarce.

1On October 29th, President Mao Zedong boarded Yunlong Mountain accompanied by Luo Ruiqing and Xuzhou Mayor Zhang Guangzhong. When talking about the scenery of Xuzhou, Chairman Mao said that the four Kong Li in Xuzhou are world-famous. When eating, the chef specially made a four-hole carp, and Chairman Mao praised it after tasting it, saying that it really deserved its reputation.

1990 During the Spring Festival, Xuzhou Poetry Association hosted a banquet for overseas poet Ji Ya at the Spring Garden Hotel. A sweet and sour four-hole carp was served at the dinner. After someone tasted it, he improvised a poem saying, "Fish jumps forward to welcome guests, and the four holes are full of joy." In spring, Pengcheng guests who want to get drunk are everywhere, and it is always pleasant to be crisp and tender. "Sweet and sour four Kong Li is characterized by crisp outside and tender inside, sweet and sour.

Longmen fish

Carp is the favorite food of Xuzhou people, and it is not only festive. Therefore, Xuzhou has the custom of "no carp, no table". When children enter school and students take entrance exams, they must cook carp for them to eat, which means "Jackie Chan".

According to legend, the dish "Longmen Fish" began with Emperor Wu of Pengcheng. When Emperor Wu of Song entered school in his early years, his father held a family dinner to celebrate and made four dishes. One is stewed chicken, which means Pepsi and Geely. The second is braised pork, which tastes mellow and wants to be honest; Fourth, stew eggs, golden dishes, hope its career is brilliant; The fourth kind is braised carp, which is rich and fat. On the whole, I hope that Emperor Wu of Song can be as proud as a carp crossing the dragon gate. After hearing this, Emperor Wu of Song said, why not let the carp jump the dragon gate now? Then put braised pork under the fish head and chicken under the fish tail, and the fish head and fish tail will tilt up, and then pour the marinated eggs on the fish, and then say, hasn't this carp jumped over the dragon gate and flew into the golden cloud? The guests present were greatly praised. After Emperor Wu of Song proclaimed himself emperor, he led an army to Pengcheng, recalled the past, was full of ambition, and ordered the chef to make a big dish out of four dishes according to his meaning, named "Dragon Gate Fish", which was used to sacrifice ancestors.

This dish is characterized by crispy outside and tender inside, five flavors, beautiful shape and delicious juice.

Yuanyang chicken

Yuanyang chicken is named after a beautiful legend. According to legend, there was chaos in the world at the end of Qin Dynasty, and there was a delicious concubine who came to Guwu with her father in order to avoid the chaos in Qin Dynasty. Director You is beautiful and knowledgeable, and he will never marry unless he is a hero. One day, I was traveling in a temple fair and saw a strong man with bright eyes, extraordinary appearance and extraordinary bravery. He held up a huge tripod in front of the temple with one arm, and he was amazed. Go home and tell your dad to invite a strong man as a guest. Yu Ji cooked a dish called "Yuanyang Chicken", and his father knew that Yu Ji would soon be betrothed to a strong man. This strong man is Xiang Yu. Xiang Yu rose up against the Qin Dynasty. After the death of the Qin Dynasty, Xiang Yu claimed to be the overlord of Xi and made Pengcheng his capital. This "Yuanyang chicken" was handed down from Pengcheng. "Yuanyang Chicken" is crispy, mellow, colorful and beautiful, and is deeply loved by people.

Fish wrapped in mutton

This dish is a classic dish in Pengcheng, which started in Peng Zu. According to Cooking in Da Peng, Peng Zu's youngest son, Siding, likes fishing. Peng Zu was determined not to let him drown. One day, Xiding caught a fish and asked her mother to cook it. It happened that mutton was being stewed at home. While Peng Zu was away, her mother cut the mutton and hid the fish. She stewed it with mutton until the fish was cooked, and then took it out with Xiding. When Peng Zu came back to eat mutton, he thought it tasted strange and asked him why. According to his wife's explanation, Peng Zu is really delicious if it is reproduced by law. Some people think that the word "fresh" in Chinese characters comes from this.

Hiding fish by sheep is one of Liu Bang's favorite dishes in his youth. There is such a jingle in Fengxian County: a prosperous Emperor Gaozu, full of fish and mutton. Expedition to the west to explore hometown, eating fish-flavored mutton. "This dish originated from Peng Zu's Sheepskin Fish. The production of hidden fish by sheep is very particular about ancient methods. Jieyang is used for crucian carp in summer and autumn, and castrated sheep is used for mandarin fish in winter and spring. Its dishes are characterized by original flavor, rich fragrance and mellow taste.

The classic breakfast in Xuzhou-spicy soup and fried dough sticks.

Spicy soup is a unique snack in Xuzhou, which is definitely not available elsewhere.

Formerly known as Mountain Chicken Soup, it was created by Peng Zu, the first famous professional chef in China, with a history of more than 4,000 years.

There are shredded eel, shredded chicken and gluten in the soup.

It looks dark and tastes like pepper to stimulate appetite.

Adding sesame oil to the soup is even more delicious.

Smelly salt bean

Smelling stinky, eating fragrant, and not eating a meal. "This is the praise of the local people for the stinky salt beans.

Smelly salt bean, also known as salt bean, is a famous brand with Xuzhou's home-cooked flavor. It smells fragrant and has an endless aftertaste. The soybean harvested in the same year is used as the main raw material, which is made by cleaning, soaking, steaming, fermenting, cultivating bacteria, adding materials and flavoring, drying in the sun, and sealing and storing. The whole process takes about 10 days. Due to the fine production technology, its finished product is deep red in color, crisp and tender in texture and salty and spicy in taste, which is an appetizing side dish.

There are two kinds of noodles in Xuzhou, one is made of flour and the other is made of starch. Flour-made "noodle fish" is a kind of soup with family flavor, which is mostly salty and fresh in the morning and evening. "Face fish" is a dialect in Xuzhou, and it is called "face fish" because of its small fish image. Its practice is to add fried onion and ginger (some add a few vegetables) to the iron pot and add water to boil. Flour is mixed with water (some with a few eggs) and Jamlom salt to form a thick paste. Generally, a white bowl is used for paste mixing, and the mouth of the bowl is slightly inclined, so that the batter slightly overflows the edge of the bowl. Scrape the batter on the edge of the bowl into the boiling water with chopsticks until it is clean. When the water boils and the batter matures in the water, it floats on the water like a small fish. Add salt, monosodium glutamate, pepper and a little vinegar to serve.