The modern clay pot originated from Weishan Lake, with a history of more than 300 years, which has been passed down to this day. In the past, we used to build a stove with stones in our small yard, put a big iron pot, put aside a dish, put up a pot sticker and sit around the stove and eat. So it's called clay pot. Now the pot is on the table.

Xuzhou Diguo chicken is surrounded by raw noodle pot stickers, on which many peppers and prickly ash are put, and vegetables such as grass chicken pieces are used as seasoning. When it's freezing, it's wonderful to drink a little wine around this Dongdong. It will be warm after eating.

2. Meat

Braised pork is a local specialty of Xuzhou. In the 1970s, there were only a handful of restaurants in Xuzhou. Now, it has become a "special local famous dish" named by the National Catering Industry Association. Many restaurants, restaurants or food stalls have made this special dish, especially when walking in the streets of Xuzhou at noon, you can smell the smell of braised pork everywhere.

Braised pork is very popular because of its delicious dishes, assorted meat and vegetables, fat but not greasy taste and moderate price. 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

You can't believe all the legends, but it's 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 cold winter or hot summer. Pei county dog meat is delicious. In addition to paying attention to the ingredients and mastering the heat, the key is to stew with the original soup. It is said that the longer the original soup lasts, the more fragrant the boiled dog meat will be. It's really great to dip some pepper when eating.

4, sweet and sour four-hole carp-sweet and 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. That was 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. 1952, accompanied by Luo Ruiqing and Xuzhou Mayor Zhang Guangzhong, President Mao Zedong boarded Yunlong Mountain. When talking about the scenery of Xuzhou, Chairman Mao said that the four Kong Li in Xuzhou are world-famous. www.365J.com

5. Suining salt beans

There is a saying in Suining: Salted bean cakes 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 for dinner all year round, the appetite was wide open and the food was full.

Suining old salt bean has incomparable advantages over other dishes. Unique flavor, easy preservation, good collection and no deterioration. Especially the freshly mixed "fresh salt beans" are red and spicy, and a roll of freshly baked pancakes makes people feel appetizing.

6. Dongpo gives back 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." The characteristics of Sichuan style pork are fresh and mellow, oily but not greasy.

7. Xuzhou barbecue

The barbecue industry in Xuzhou is very developed, and it's 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 summer is often sweaty and smoky, your work is the most glorious, and your kebabs taste particularly delicious. Another feature of Xuzhou's barbecue is that there are many things to bake. There are many vegetarian dishes in the barbecue here. For example, the kind of "green pepper is a must" that drools when you think about it, that is, adding vinegar-based seasoning to an iron plate, and it tastes just right. What other baked vegetables and mushrooms are there ... In short, there are only things you can't think of, and there is nothing you can't bake. Kebab is my favorite, a roll of steamed bread, saliva ing!

8.steamed bread

An unexpected place in Xuzhou is definitely an invisible local product. It tastes hard, tough and delicious, and it can be seen everywhere at the dinner table of residents. In view of the hard character of steamed stuffed bun, Xuzhou people have four ways to eat it: one is to eat it while it is hot, but it should be served with rolled vegetables, the other is to eat it with rolled jiaozi, and the fourth is to eat soup dumplings. The ancients had a doggerel that described Xuzhou steamed buns: "It looks like a round face, wrapped in meat and full of hunger." White flour is boiled in water, and it is best to make a bowl of mutton soup. "Many foreign tourists also have a special liking for this thin steamed bread.

With the rise of barbecue, steamed stuffed bun has become an indispensable food in barbecue stalls. When you are drunk, put on some steamed buns, roll some mutton skewers and munch on them. Enough!

9. Qita Soup-Gupeng's First Soup

Juta soup is a kind of fresh soup that Xuzhou people like to drink for breakfast. It has a history of more than 4,000 years. Peng Zu, the ancestor of cooking, took the 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.

Juta soup is a bit like spicy soup, but it is definitely not as good as spicy soup. Breakfast in the streets and alleys of Xuzhou is spicy soup, but no one dares to order it except Mashi Street. This is a unique secret recipe. It's better to add an egg when drinking, and beat it into egg flowers, which tastes better.

10, little fish baby

A kind of starch food, much more delicious than cold rice noodles, refreshing, slippery, sour and sweet, and my saliva is drowning me!