Xuzhou Diguo Chicken is surrounded by raw noodle pot stickers, on which a lot of peppers and peppers are put, and there are vegetable seasonings such as grass chicken pieces. When it's freezing, it's wonderful to drink a little wine around this Dongdong. It will be warm after eating! The origin of earthen pots is that Xuzhou people used to build stoves with stones in their own small yards, enlarge iron pots, put aside vegetables, paste pot stickers, sit around the stove and eat on the floor. So it's called clay pot.

Diguo is a popular folk food in Xuzhou and southern Shandong, with a history of 1000 years. It has bright red color, rich and smooth fragrance, mellow taste, pure and natural shape and simple utensils. It is actually one of the folk representatives of China's food culture. The vegetable pot has less vegetable soup, fresh and mellow, fragrant cakes and coriander, and 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.

Pot dishes originated in Hongze Lake area at the junction of northern Jiangsu and southern Shandong. Fishermen who used to work and rest on Hongze Lake often took a small mud stove, sat on the stove with an iron pot, lit a fire with a few pieces of dry wood below, and then cooked a pot of dishes with cakes on the side, and this cooking method was obtained. The vegetable pot has less vegetable soup, fresh and mellow, fragrant cakes and coriander, and has the characteristics of softness and dryness. Nowadays, some chefs have improved the traditional cooking methods of local dishes, thus introducing local dishes such as local chicken, local fish, local beef, local three delicacies and local tofu.