When it comes to Xuzhou's food culture, we have to mention Peng Zu. Peng Zu is the founder of cooking, qigong and health preservation in China. It is said that Peng Zushan cooked delicious food, breathed fresh air to stay healthy and lived to be 800 years old. Therefore, people worship him as the founder of China's culinary career. It is said that the first soup in the world-"Mountain Chicken Soup" and the first dish in the world-"Hidden Fish on the Side of Sheep" are Peng Zu's masterpieces. Fish and sheep are fresh, so the Chinese character "fresh" comes from Peng Zu cuisine. From well-made famous delicacies with all colors and flavors to various traditional snacks with unique styles, Xuzhou's food resources are extensive and profound. Han Palace Royal Banquet Xuzhou is famous for its Chinese culture. In addition to a large number of precious material cultural relics such as Han tombs, Han stone reliefs, Han terracotta warriors and horses, Chinese cuisine also has a distinctive Han style. Liu Bang made his fortune in Xuzhou and became a generation of emperors. Dog meat with giant sauce, which he often eats in his hometown, has also become a famous dish. After studying the historical materials, the chefs in Xuzhou fully tapped the essence and traditional cooking skills of the two great dishes, and formed a set of characteristic feasts with profound cultural connotations-the Han Palace Imperial Banquet. "Hen holds eggs", "Mang cuts snakes", "Flying in all directions", "Roasted deer liver" and "Golden branches and jade leaves" are very distinctive in the Han Dynasty, which fully cater to the tastes of modern people. Once launched, it was well received by diners. Nanjiao Hotel is not only ingenious in the production of dishes and fruits, but also reflects the strong Chu style and Han rhyme in the overall planning of the banquet. Elegant and simple restaurant decoration, service personnel dressed in Hanfu, exquisite and unique tableware and wine utensils, and melodious China music make people travel through historical time and space at once and be in the feast of Han Palace more than 2,000 years ago. Zhuta Tangyuan, formerly known as Wild Chicken Soup, was created by Peng Zu, the famous originator of Chinese cooking. It has a history of more than 4000 years. According to legend, it was Peng Zujin's wild chicken soup that made Emperor Yao, who was addicted at that time, have a big appetite and get rid of his serious illness. Peng Zuze was made king in Xuzhou, so he was also called "Pengcheng" in Xuzhou history. . In the Qing Dynasty, Emperor Qianlong went down to the south of the Yangtze River and went to Xuzhou. He tasted this soup and was rated as "the best soup in the world" because of its mellow taste and refreshing fragrance. The sect that hides fish in Baizhuan Yangfang is named after stewing fish in cut mutton with China fire. According to legend, Peng Zu's youngest son, Xi Dingxi, was fishing, but Peng Zu refused to let him drown. One day, Xiding came home from fishing. It happened that Peng Zu was not here. Xiding asked her mother to cut the mutton being stewed and hide the fish in it. When Peng Zu came back to eat mutton, he thought it was delicious, so he asked the reason and did the same thing. As a result, the dish "sheep hide fish" appeared. It is said that the word "fresh" in Chinese characters comes from this. Since Tang Yao's time, Yangfang Tibetan fish has experienced more than 4,000 years' evolution and improved production by famous chefs in past dynasties, which has been widely circulated in Xuzhou area and is known as a "century-old brand". We are very particular about the materials we use. In summer and autumn, it is delicious and nourishing to use Jie sheep with crucian carp and wool sheep with fish in winter and spring. Crock originated from the traditional cooking method of Xuzhou farmers and is deeply loved by people. Put chicken, fish, etc. In an iron pot, use wood to cook on a cooker made of adobe. When it is boiled, stick the bread to the side of the pot and cook together. The soup is thick and crisp and tastes excellent. Steamed bread is baked with unfermented noodles, and the thickness is about 0. 1 cm, with a diameter of about 30 cm, can be used to roll food or non-staple food. It is soft and chewy, and tastes good in your mouth. There is a folk proverb: "A catty of noodles can burn 33 pieces, as thin as paper and as light as smoke. When the fire is lit, it will fly to the sky in one breath." Zhuang Mo Zhuang Mo, also known as "Guo Kui" and "Guo Pai", is made of unfermented noodles. Put the dough on a slate or stone chopping board, use a rolling pin with one end fixed and the other sitting underneath, and press the rolling pin with the weight of your body to knead the dough. This method is commonly known as "kneading noodles". Make it into a round thick cake with a thickness of about 1-2 cm and a diameter of about 50 cm, and put it on a flat pan. When the kang is cooked, both sides are yellow and the skin is crisp.