Practice of Diguo Chicken: Wash the chicken and cut it into small pieces with uniform size. Turn on the fire, pour rapeseed oil into the pot, add ginger slices, add red pepper and dried pepper segments when the oil is hot, stir fry until the nose smells the smell of onion and ginger, and then pour chicken slices into stir fry. Seeing the chicken crackling in the pot, add soy sauce, stir well, put star anise, cinnamon and cinnamon leaves into the pot, pour chicken water, start to adjust the mouth, and add chicken essence monosodium glutamate, oyster sauce, soy sauce and other seasonings in turn. Then simmer with fire, wash the fresh green pepper and red pepper, cut into pieces, simmer for half an hour, then cut the dough into small pieces and stick it in the pot.

Accessories: cinnamon bark, geranium, red pepper, green pepper, red pepper, 100g corn flour, 50g bean flour, 200g corn flour, oil, salt, 2 tablespoons soy sauce, ginger, garlic and star anise. Xuzhou Diguo Chicken is a famous dish in Xuzhou, Jiangsu Province. Potato dishes originated in Weishan Lake area at the junction of northern Jiangsu and southern Shandong. Fishermen who used to work and rest by Weishan Lake often picked up a small mud stove with an iron pot on it and some dry sawdust on it to make a fire.

Native chicken is very common in the border areas of Xuzhou, Jiangsu, Anhui and Henan provinces, especially in northern Jiangsu, where native chicken has a certain flavor. The ingredients are mainly local dried beans, dried flowers, carrots or dried mushrooms. It tastes spicy and salty, especially spicy! Ingredients: three chicken legs, eight chicken legs, one onion, two peppers, a little mushrooms, celery, peppers, three aniseed, dried peppers, one onion, ginger and garlic. Put onion, ginger, spicy garlic and ashes into the pot to smell, then add chicken, add cooking wine, soy sauce, sugar, salt and other seasonings, fry the fried chicken until golden brown in turn, add fresh potato soup, surround the soup and noodles with plum juice and cook for one hour, and then take it out of the pot.

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