The food in Zaozhuang is introduced as follows:

Shy meatball is a very interesting traditional dish of Han nationality, which originated in Zaozhuang, Shandong Province. Chefs call it "shy meatball", while diners call it "free and unfettered meatball" and "immortal meatball". The reason why it is called "shy meatball" is because this dish is the size of an orange when it is first cooked, and then gradually shrinks to the size of an egg yolk after it is put on the plate, just like a girl is shy, hence the name "shy meatball". Shy meatball is a very interesting traditional dish of Han nationality, which originated from Zaozhuang, Shandong Province. Chefs call it "shy meatball", while diners call it "free and unfettered meatball" and "immortal meatball". The reason why it is called "shy meatball" is because this dish is the size of an orange when it is first cooked, and then gradually shrinks to the size of an egg yolk after it is put on the plate, just like a girl is shy, hence the name "shy meatball".

Xiji mutton soup has a long-standing reputation, once known as "the first soup in the world", and now it is also known as "the first soup in Qilu" and "the first soup in China", and it has registered its trademark in the State Administration for Industry and Commerce. Xiji mutton soup was first discovered by Tang Meixian, a gourmet in Zhenjiang, south of the Yangtze River in the Ming Dynasty, and then became famous all over the country. When he got home, he told his descendants how he felt about drinking Xiji mutton soup, which made them drool, but unfortunately, he never had a chance to taste it and it was hard to let it go. In June, 1998, Tang Yongjiang, a descendant of Tang Meixian, passed by Xiji on a business trip and went straight to Xiji mutton soup hall. Suddenly, he was full of praise for a bowl of clear mutton soup, nodding and applauding for fried lamb tripe, slipped sheep liver, stewed waist and a plate of divine dishes. The ingredients of Xiji mutton soup are young goats that have just grown up. The meat and internal organs are treated separately. When the flowing clear water is soaked to a certain extent, the soup is cooked just right, and the bones are broken and boiled. The sheep bones of several sheep are mixed and boiled to white pulp without any seasoning, and what is served is called sheep clear soup. This clear soup does not add any seasoning such as salt and vinegar, but it is refreshing when drunk, with endless aftertaste and no smell. Next, there are ten whole lamb mats, such as stir-frying, mixing, stewing and walking. After a while, you will be satisfied and happy. In Shuo Yuan Zayan, there is a record that "seven days without food, Li Tang is not delicious". "Book of Rites Neize" said: "Hey, take beef and mutton, three as one, and cut them into small pieces. Combine it with rice 2 and meat 1, and fry it. " The "San" mentioned here is quite similar to that of today.

San Tang can be roughly divided into two categories. One is "Black San" in Linyi area. When it is boiled, a large amount of black pepper is added, and it is added into the crushed bigeye bone for boiling, so the soup is dark and thick, fresh, spicy, mellow and memorable. Later, it was introduced to other places from Linyi. Because the color of Naan was too dark to be accepted by local people in some areas, it was changed to white pepper, which is another kind of "White Naan" soup in Zaozhuang and Jining, also known as "Porridge", a traditional famous food. When it comes to Linyi, it is now the ordinary breakfast of local people. It has a long history. In Shuo Yuan Zayan, there is a record that "you don't eat for seven days, but the quinoa soup is not bad". In the Spring and Autumn Period, the famous book Mozi is not a Confucian, which says: "Confucius is poor in Chen Cai, but the quinoa soup is not bad". "Book of Rites Neize" said: "Nao, take the meat of cattle and sheep, three as one, and cut it into small pieces. Combine it with rice 2 and meat 1, and fry it. " The "San" mentioned here is quite similar to that of today. Among the 16 kinds of products listed in Yizhou Zhi during the reign of Kangxi in Qing Dynasty, "San Shi" was found. Xuecheng San Tang is a tonic diet created by Xuecheng in Zaozhuang City. Its main raw materials are local old hen, barley kernel, anise, pepper, etc. It is made by putting the raw materials into a special pot and stewing them with slow fire for 12 hours. Deep-fried soup balls are one of the traditional famous dishes in Shandong province, belonging to Shandong cuisine. They are characterized by yellow balls with green inside, soft outside and delicious inside. The meatballs are crispy and covered with soup. The color is brownish yellow, fragrant and delicious, and it tastes better when dipped in spiced powder. Pork can also be a "longevity medicine" if it is properly cooked.

After long-term stewing, the fat of pork will be reduced by 3%-5%, the unsaturated fatty acid will be increased, and the cholesterol content will be greatly reduced. The chemicals emitted when pork is cooked at high temperature will be combined with the carcinogenic chemicals in cigarettes to increase the probability of cancer. Because China female smokers often fry pork when cooking, the possibility of developing lung cancer is 2.5 times that of ordinary smokers. It is not advisable to drink a lot of tea after eating pork. Because the tannic acid of tea and protein will synthesize protein tannic acid with astringency, which will slow down the intestinal peristalsis and prolong the retention time of feces in the intestine, which will not only easily cause constipation, but also increase the absorption of toxic substances and carcinogens and affect health. Obesity and high blood lipids should not eat more, and burnt meat should not be eaten. Zaozhuang is the hometown of China spicy chicken, which is also called "Zaozhuang spicy chicken". It is a distinctive food in southern Shandong province, which is characterized by freshness, spiciness, fragrance, bright color and heavy taste. It is better to cook fried chicken with local free-range cocks, among which the old cock and the small cock are the most preferred. Now the chefs in Zaozhuang have creatively developed a series of derivative dishes: chicken steamed buns, twisted spicy chicken, noodle chicken, pot cake spicy chicken and so on. At that time, the Beijing-Hangzhou Grand Canal in Taierzhuang section in the south of Zaozhuang was a transportation hub terminal for north-south shipping, and merchants came and went in an endless stream. At that time, Zaozhuang spicy chicken was spread as a beautiful talk and was highly praised by people who love food all over the world. Shy fish ball, a traditional dish in Tengzhou, Shandong Province, belongs to Shandong cuisine. Its characteristics are large, beautiful, easy to disappear, tender outside and refreshing.