Xuzhou Diguo Chicken ... The delicious food in the cold winter is surrounded by raw noodles with pot stickers. There are a lot of peppers and prickly ash with grass cock pieces and other vegetable condiments. When it's freezing in the cold, it's wonderful to drink a small meal around this stuff. It's warm after eating. The origin of the Diguo is that in the past, Xuzhou people used to build stoves with stones in their own small yards, put large iron pots, put aside vegetables, paste pot stickers, sit around the stove and eat on the floor. Therefore, it is called the earthen pot. Diguo is a popular folk food in Xuzhou and southern Shandong, with a history of more than 1000 years. Its color is bright and red, its fragrance is rich and smooth, its taste is mellow, its shape is pure and natural, and its utensils are simple. It is actually one of the folk representatives of Chinese food culture. Dish-pot dishes have less soup, fresh and mellow taste, and the cake is delicious and the dish is fragrant, which has the characteristics of softness and dryness. When eating, the soup is thick and crisp, bright in color, sweet and sour, and full of five flavors. -A piece of liver is heartbroken, where is the end of the world to find a bosom friend ... Pot dishes originated in Hongze Lake area at the junction of northern Jiangsu and southern Shandong. In the past, fishermen who worked and rested on Hongze Lake often took a small mud stove, sat an iron pot on the stove, lit a fire with a few pieces of dry wood below, and then cooked a pot of dishes with cakes on the side, which led to this cooking method of combining meals. Dish-pot dishes have less soup, fresh and mellow taste, and the cake is delicious and the dish is fragrant, which has the characteristics of softness and dryness. Nowadays, some chefs have improved the traditional cooking method of local dishes, thus introducing local dishes such as local chicken, local fish, local beef, local three delicacies and local tofu. Representatives from Xuzhou and the Northeast actually came from Hongze Lake area at the junction of northern Jiangsu and southern Shandong, and later they were brought to the Northeast by crossing the Kanto River. Xuzhou's is dry and spicy, and the northeast's potatoes and vermicelli are added.