Dog Meat with Turtle Sauce According to legend, during the late Qin Dynasty, Fan Kuai mainly slaughtered dogs.

Liu Bang liked to eat the dog meat he sold, and when he was short of money, he often owed Fan Kuai the money for the dog meat.

In order to avoid the suffering of credit debt, Fan Kuai crossed the river and moved to another place.

Unexpectedly, Liu Bang was helped by a large turtle, and he also crossed the river to follow him.

When Fan Kuai learned what had happened, he was furious. He ran to the river, captured the turtle, killed it, and cooked it with the dog meat.

Unexpectedly, after the dog meat is overcooked, it is ten times more fragrant than when it was first cooked.

This is how dog meat in turtle juice gets its name.

Mutton with fish sauce was one of the favorite dishes of Han Emperor Liu Bang when he was young.

There is such a limerick circulating in Feng County: "The Emperor Gaozu of the Han Dynasty was born and raised, and he was satisfied with the fish sauce and mutton. He traveled east and west to explore his hometown, and he was happy to eat fish sauce and mutton recipe." This dish originated from Peng Zu's "Yang Fang Hidden Fish"

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Yangfang Tibetan fish is named after the fish is stewed in large pieces of mutton.

According to legend, Peng Zu’s youngest son Xiding liked fishing.

Peng Zu was afraid that he would drown and refused to do so.

One day, his son came home from fishing. Peng Zu happened to be away in Xiding and asked his mother to cut open the mutton that was being stewed and hide it in it.

Peng Zu came back to eat mutton and felt it was extremely delicious, so he followed the same method and created the dish "Yang Fang Hidden Fish".

It is said that the word "fresh" in Chinese characters originated from this.

The pancakes are as big as a palm. When cooking, put a little more water in the pot, place the pancakes around the inner wall of the pot, and cover the pot. When the dishes are ready, the pancakes will be steamed.

The surface is soft, and the back side of the pan forms a yellow shell, which is crispy and delicious.

Stinky salt beans Stinky salt beans, also known as salt beans, are Xuzhou’s famous homemade flavor.

Its flavor is characterized by a strong smell and endless aftertaste. It uses soybeans harvested that year as the main raw material. It is made through processes such as cleaning and soaking, cooking and maturing, fermenting and cultivating bacteria, adding ingredients and seasoning, drying in the sun, and sealed storage.

, the whole process takes about 10 days.

Due to the fine craftsmanship, the finished product is black in color, crisp and tender in texture, and tastes salty and spicy. It is an appetizer that goes well with meals and drinks.

Plum Blossom Cake is similar to Begonia Cake, and Plum Blossom Cake is not native to Qibao, but these two cakes are among the best in Shanghai snacks, making the older generation of Shanghainese remember them for a long time.

Nowadays, it is probably difficult to find them in big shops. In the past, they could often be purchased from peddlers selling hawkers in the streets.

Plum blossom cake is also a Wuxi snack.

It uses fine flour, baking powder and water to mix into a slurry, pours it into a heated plum blossom mold, puts in various fillings such as bean paste, fresh meat, vegetable lard, roses, etc., then pours the batter, sprinkles with white sugar, brown sugar, etc.

Green melon shreds are covered with a hot iron plate on the cake mold and baked.

This cake is golden yellow, shaped like a plum blossom, soft and delicious, and suitable for all ages.

Fried milk is golden on the outside and white on the inside; crispy on the outside and soft on the inside. It is a Lingnan-style table beet. It is very popular among diners, and the northern regions have also imitated it, and it has spread widely.

Hooves hoofs, commonly known as elbows.

Although the two hoof-leg dishes are popular dishes, in Xinyi City, Xuzhou, they are delicacies served at high-end banquets.

The chefs there are very particular about the selection, processing and cooking of ingredients.

First of all, try to choose black pork with thin skin and tender meat, and choose the front hooves.

The front hooves are suitably fat and thin, with small hoof bones, lots of meat and good taste.

When making colored dishes (such as red braised pork belly), keep the skin, while when making white dishes (such as white sauce pork belly), remove the skin.

In addition, he is very popular among the people because of his skill in cooking. There is a popular saying in the local area: "There is no table without hooves".

Taoist Cuisine Xuzhou is the hometown of Zhang Daoling, the founder of Taoism, and one of the birthplaces of Taoist food culture.

The Taoist food culture is aimed at longevity and health. There are two schools of vegetarianism and meat-eating. However, vegetarian dishes are always used in festivals, rituals, and Taoist activities.

Vegetarian dishes are also called vegetarian dishes, and the raw materials used include tofu, gluten, bamboo shoots, fungi, etc.

The raw materials of meat-based food are mostly game and mountain delicacies, and the seasonings are usually medicinal. It is famous for its thick juice and rich flavor, and has the characteristics of health preservation.

Taoist banquets mainly include: "Three Qing Tuo Meat Banquet", "Tai Chi Banquet", "Three and Five Banquets", "Four and Four Banquets", etc.

The meat dishes include: "Yin Yang Fish", "Qiankun Egg", "Sifang Meat", "Taixu Meatballs", "Astragalus and Bamboo Sun", "Tangerine Peel Chicken", "Rouge Meat", etc.

The "Tai Chi Banquet" dishes produced by the Xuzhou "Tai Chi Banquet" development team have 4 groups of 28 dishes.

The first group: first serve the main Tai Chi diagram and the surrounding five-element dishes; the second group: serve two small items first, followed by the soup, and then eight large items; the third group: serve four dim sum; the fourth group: serve the first dish

A pot, four dishes, and two staple foods.

Gourd Wrapped with Gold Threads Xuzhou’s cooking circles are famous for their wire-drawing skills.

"Gourd wrapped with golden silk", that is, pulled silk hawthorn cake, is a unique skill of the Xuzhou cooking line of Pengmen.

Appreciated.

This dish is named after its pictogram.

The raw material is sweet-scented osmanthus cake.

Osmanthus hawthorn cake is made of hawthorn, sugar and osmanthus paste. It is a specialty of Xuzhou and has been rated as a national famous brand product.

The production of hawthorn cake has a long history and high skills in Xuzhou.

"Tongshan County Chronicle" records: "The natives grind hawthorn into rice flour and mix it with glutinous rice, which is called hawthorn cake." There is also a poem "Yong Chou Cake" that praises: "Red as vermilion dyed as transparent as crystal, color like coral.

Ying. The golden osmanthus is fragrant and the fruit is sour, and the taste is sour and sweet. "This dish is characterized by a combination of sweet and sour, golden threads, intricate and interesting, and it has the effects of eliminating food accumulation, dispersing blood congestion, and stopping dysentery and antibacterial effects.

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