The spicy and poisonous dishes in Xuzhou are the inheritance of food culture in southern Chu. The Story of Jingchu Age: Eat spring cakes, radishes and spiced spring vegetables in the New Year. The latter is what Xuzhou people call five poisonous dishes. The contents of Wu Xin's spring plate in Southern Chu are: onion, garlic sprout, pepper (pepper), ginger and mustard, which are complementary foods eaten during the Spring Festival, mainly spicy. Xin means the beginning of a new year. Eat spicy and five flavors to get rid of the miasma accumulated in the five internal organs, so as to be healthy in the new year. The first stage when this dish spread to Xuzhou was during the Spring and Autumn Period and the Warring States Period, when the State of Chu destroyed the State of Song and Xuzhou was occupied as the land of the State of Chu. The second stage was from Xiangcheng (now Xiangcheng, Henan Province), the fief of Xiangzu, a general of Chu, to Xuzhou. Obviously, the later period was related to Xiang Yu, Xiang Liang, Xiang Bo and Xiang Zhuang.

At present, with the reform and opening up in the spring breeze, the exchange of food culture has also developed rapidly. Sichuan spicy food is accepted by Xuzhou people, and Dongchu Huaiyang cuisine is also accepted. Now Xuzhou's food culture should aim at the mainstream. By developing Peng Zu cuisine and Chu culture, we will explore innovation and create Xuzhou's special dishes and local flavor. To achieve this, the government must take the lead and organize a research team composed of experts, scholars and chefs to conduct experiments on Xuzhou brand banquets and dishes. Of course, the dishes studied must reach a unique level in terms of sour, sweet, bitter, spicy, salty, fragrant, crisp, hemp, hard and soft, and even color, fragrance, taste, shape, meaning, nutrition and utensils.