Xuzhou Diguo Chicken, Yiya Wuwei Chicken, Farewell My Concubine, Yuanyang Chicken, Roasted Goose with Onion, Lotte Duck, Xuzhou Triple Carp, Si Kong Li, Wang Liangyu, Pengcheng Fish Pill, Moxibustion Fish, Kaiyang Fried Cabbage, and Golden Toad Play Beads.

Xinyi:

Tortoise shell, mica soup, sprinkle, bound incense hoof, osmanthus hawthorn cake, Yaowan mung bean roast, dictyophora goose, bean curd? . ?

Pizhou:

Rolled noodles, Chinese hamburger, Pizhou cold rice noodles, Ai Shan watermelon, ginkgo biloba, dried moss.

Suining County:

Gupi porridge? Sausage and salted beans.

Peixian county

Guojia roast chicken, radio and television cold noodles, winter peaches, dog meat with catfish sauce.

Extended data:

Features of Xuzhou cuisine-

Mainly fresh, with five flavors, flashy, beautiful and clean, clear but not thin, thick but not turbid, good at frying, cooking, exploding, sliding, burning, steaming and buckling. , extensive materials, pay attention to diet therapy, strong local characteristics.

Xuzhou's dishes are full of flavor, beautifully made, unique in flavor and self-contained, and almost every dish has a touching legend. Peng Zu, the ancestor of the kitchen line, was named after a large piece of mutton stewed fish cut with medium fire.

Peng Zu is regarded as the ancestor of cooking, and his famous dishes such as mountain chicken soup, Tibetan fish beside sheep, elk fish chicken and mica soup have been passed down to this day. Its main contribution lies in promoting human diet from cooked food to delicious food, from coarse grains to refined grains, and combining diet with health preservation, creating a new world of medicated diet, dietotherapy and other diets, greatly promoting the development of national diet culture and enhancing national physique.

References:

Baidu encyclopedia-Xuzhou cuisine? Baidu encyclopedia-Xuzhou?