1, Yangfang Tibetan Fish Yangfang Tibetan Fish belongs to Jiangsu cuisine and is known as the first dish of traditional classical cuisine in China, with a history of 4,300 years. Its practice is to put fish in chopped mutton, add seasoning, cook together, steam together and stew together, which is delicious. Because fresh fish and fresh mutton are integrated, the taste is fresher. The mutton is crispy and delicious, and the fish inside is fresh and tender.

Farewell My Concubine is a classic traditional dish of the Han nationality in Xuzhou, Jiangsu Province, and it is also one of the classic traditional dishes of Hunan cuisine and Jiangsu cuisine. This famous dish was improved by the late famous chef Pei, and the historical theme of Farewell My Concubine is euphemistic and beautiful under the image of chicken and turtle. Chicken and turtle are fresh and tender, and the soup is rich and mellow.

3. Xuzhou's food culture has a long history, with a history of more than 4000 years. The food in Xuzhou has a big Peng flavor, exquisite production, unique flavor and its own system. Almost every dish has a touching legend. Its characteristics are fresh, five flavors, flashy, clean, clear but not thin, thick but not turbid. According to historical records, the ancestor of the culinary world came from Xuzhou and was called Peng Zu.