Ground pot chicken is a famous Han dish originating from southern Shandong, eastern Henan, northern Jiangsu, and northern Anhui. It originated from the junction of Shandong, Henan, Jiangsu, and Anhui (such as Xuzhou).

The ground pot chicken has less soup and a fresh and mellow taste. The cakes have the flavor of the vegetables and the vegetables have the fragrance of the cakes. It has the characteristics of softness and dryness.

The main ingredients used are garlic, ginger, onions, small red peppers, green peppers, red peppers, chicken, star anise, flour, oil, sweet noodle sauce, salt, etc.

?The origin of ground pot cuisine is said to have a long history in Xuzhou. It originated from the Weishan Lake area at the junction of northern Jiangsu and southern Shandong.

In the past, fishermen who worked and rested on Weishan Lake often ate ground pot rice.

This is because the conditions on board are limited and cooking is often not very convenient.

The fishermen took a small clay stove, sat an iron pot on the stove, put a few pieces of dry wood underneath to make a fire, and then cooked a pot of vegetables according to homely methods, and also covered it with noodles, thus creating this kind of meal-in-one meal.

Cooking method - ground pot dish.