Xuzhou urban area:

Xuzhou ground pot chicken, Yi Ya five-flavor chicken, Farewell My Concubine, Mandarin duck chicken, roasted goose with green onion, Lotte duck, Xuzhou three carp, four-hole carp, Liangwang fish, Pengcheng fish balls, Yumoxiang fish, Kaiyang stir-fried moss, and Golden toad playing with pearls.

?

Pizhou:

Roll out the dough, steamed buns, Pizhou Liangpi, Aishan watermelon, ginkgo, and dried moss.

Suining County:

Gupi porridge?, sausage, salted beans.

Pei County

Guo’s roast chicken, Broadcasting and Television cold noodles, winter peaches, and dog meat in turtle sauce.

Extended information:

Characteristics of Xuzhou cuisine——

It is mainly fresh, with five flavors, gorgeous and solid, beautiful and clean, clear but not thin , thick but not turbid, good at frying, cooking, popping, boiling, roasting, steaming, simmering, etc. It uses a wide range of ingredients, pays attention to dietary therapy, and has strong local characteristics.

Xuzhou’s dishes adhere to the Dapeng flavor, are exquisitely produced, have unique flavors and form their own system. Almost every dish has a moving legend. Peng Zu is the founder of the kitchen. Yangfang Tibetan fish is named after the fish is stewed in large pieces of mutton over a Chinese fire.

Peng Zu is revered as the founder of the kitchen industry, and his famous dishes and soups such as pheasant soup, Yangfang Tibetan fish, elk chicken, mica soup and so on are still passed down to this day. Its main contribution is to push the human diet from cooked food to savory food, from coarse food to refined food, and to combine diet with health preservation, creating a new world of medicated diet, diet therapy and other diets, which plays a role in developing national food culture and enhancing national physique. A huge boost.

Reference materials: Baidu Encyclopedia - Xuzhou Cuisine Baidu Encyclopedia - Xuzhou ?