1 most classic dishes in Xuzhou

Ten famous dishes in Xuzhou: Diguo Chicken, Tibetan Fish with Sheep Side, Braised Meat, Farewell My Concubine, and Misandao

1. Diguo Chicken: Diguo Chicken is a famous flavor snack in Xuzhou. At first, it was a necessary food for fishermen to go out. At that time, the environment was simple, and the way of cooking on the clay pot was adopted. The pot was covered with cakes, and then the chicken was added to the guess after an accident, hence the name. It tastes delicious, and its mouth is fragrant.

2. Yangfang Tibetan Fish: Yangfang Tibetan Fish is a famous authentic Jiangsu dish in ancient times, with a history of more than 4,3 years. Put the processed fish in the mutton and add seasoning for cooking, so that the taste of fish and mutton are mixed and delicious. You can feel the crispy mutton at the entrance, and the fish inside is fresh and tender. Ranked second in the list of top ten specialty snacks in Xuzhou.

3. Braised pork: Braised pork with 15CM long is tied with pork ribs with cattail, and served with side dishes to play cards. Although this dish looks like a lot of fat, it tastes fat but not greasy and chewy. With a bowl of white rice and a delicious gravy, it tastes oily and has a long aftertaste.

4. Farewell my concubine: Farewell my concubine is a famous dish in Jiangsu, mainly to commemorate concubine Yu. Ji in the ingredients is homophonic with chicken, and turtle is also called turtle, which is homophonic with bie, hence the name of this dish. This dish has a beautiful shape, and the meat inside is like chicken eggs and beans. The soft turtle skirt around the carapace gives the eater a wonderful aesthetic feeling.

5. Honey Three Knives: This snack, Honey Three Knives, was tasted by Emperor Qianlong of the Qing Dynasty and was appointed as the imperial palace. It is one of the traditional snacks with local characteristics, and it is also the first of the eight specialties. The name comes from the three knife marks on each piece. The prepared slurry is sweet but not greasy, with sweet and soft taste, and the fragrance of sesame is very famous in the local area. Ranked fifth in the list of top ten specialty snacks in Xuzhou.

Top Ten in Xuzhou Food List

The top ten in Xuzhou Food List are as follows:

Xuzhou bazi meat

Xuzhou spicy soup

Eight-meaning set stinky tofu

Xuzhou steamed buns

Eight-legged fried dough sticks

mutton slippery ridges

butterfly dumplings

Peixian cold noodles

. By 221, Xuzhou has five municipal districts, three counties and two county-level cities under its jurisdiction, with a total area of 11,765 square kilometers and a permanent population of 9,28,5. In 222, Xuzhou achieved a regional GDP of 845.784 billion yuan.

Xuzhou is located in the southeast of North China Plain and the northwest of Jiangsu Province. The Beijing-Hangzhou Grand Canal passes through it, and the two trunk lines of Longhai Railway and beijing-shanghai railway meet here. It is known as the thoroughfare of five provinces. Xuzhou is an important gateway city in East China, an important economic, scientific, educational, cultural, financial, medical and foreign trade center in East China, an important node city of the national "Belt and Road", an innovation demonstration zone of the national sustainable development agenda, a sub-central city in the northern wing of the Yangtze River Delta, and a core city in Xuzhou metropolitan area. It has the reputation of "China Construction Machinery Capital".

Xuzhou local specialties

First, Xuzhou specialty snacks:

Farewell my concubine. It is a traditional dish in Xuzhou, Jiangsu Province. In order to commemorate Xiang Yu, a hero who made great contributions in overthrowing the rule of the Qin Dynasty, and to miss Yu Ji, a peerless beauty who is concerned about national luck and righteous, Xuzhou people created the famous dish Farewell My Concubine, which has been passed down to this day. After liberation, Mao Zedong, Liu Shaoqi, Chen Yi and other leading comrades of the Party and state visited Xuzhou, and all tasted this famous dish and praised it. This famous dish was improved by the late famous chef Pei Jihong, and with the image of chicken and turtle as the contrast, the historical theme of Farewell My Concubine was euphemistic in meaning and wonderful in artistic conception. Chicken and soft-shelled turtle are fresh and tender, and the soup is rich and mellow.

diguo chicken. Dish-pot dishes have less soup, fresh and mellow taste, and the cake is delicious and the dish is fragrant, which has the characteristics of softness and dryness. Nowadays, some chefs have improved the traditional cooking method of local dishes, and thus introduced local dishes such as local chicken, local fish, local beef, local three delicacies, local tofu and local crayfish.

Longmen fish. Carp is a favorite thing of Xuzhou people, and it is more than festive. Therefore, Xuzhou has the custom of "no carp, no table". When children enter school and students enter the exam, they must cook carp to make them eat, which means "Jackie Chan". This dish is characterized by crispy outside and tender inside, with five flavors, beautiful shape and strong and delicious juice.

rock sugar elbow. The color is red and bright, crisp and fat, sweet but not greasy.

Dongpo gives back meat. During the Northern Song Dynasty, Su Dongpo was appointed as Xuzhou Zhizhou. At the age of two, the Yellow River burst in autumn and August, and it has not returned for more than 7 days. Su Gongqin led the whole city to fight floods and finally defeated the floods. By mid-October, the water had retreated to safety. In order to prevent such danger from happening again in the future, Dongpo vigorously built the Yellow River levee the following year. At the same time, a flood control embankment was built from Yunlong Mountain in the south to the junction of the Yellow River embankment in the northwest. Seeing that Su Dongpo was tired and running for the benefit of the people, the people slaughtered pigs and sheep in succession, carrying wine and vegetables, and sent them to the shepherd's house for comfort. Su Gong couldn't refuse. After accepting it, he cooked it himself and gave it back to the citizens. And the cloud said, "Why should the father and the old man come? Zanthoxylum bungeanum curled up the Yangtze River. The water didn't come from you, and it wasn't my work to go. " Give back meat, hence the name. This dish is characterized by crispy, mellow, fat but not greasy.

Yuanyang chicken. Yuanyang Chicken got its name from a beautiful legend: According to legend, there was a beautiful concubine at the end of Qin Dynasty who came to Guwu to avoid the chaos in Qin Dynasty. She was peerless, knowledgeable and determined not to marry a hero. One day, when I visited the Confucius Temple, I saw Xiang Yu's dazzling eyes and extraordinary appearance, holding a tripod with one arm and secretly admiring it. So I asked his father to invite Xiang Yu as a guest, and concubine cooked a dish called "Yuanyang Chicken". His father understood, promised to kiss face to face, and funded Xiang Yu to rise up against Qin and Qin's demise. Xiang Yu claimed to be the overlord of the place of Xi and built Pengcheng as its capital, and this "Yuanyang Chicken" was handed down in Pengcheng. "Yuanyang Chicken" is crispy, mellow, colorful, beautiful and meaningful, and is loved by people.

scald the duck in oil. The most famous one is Xuzhou Zhongji Fried Duck in Oil.

Pei xian nian zhi dog meat. It has a production history of more than 2,1 years. According to Records of the Historian, Fan Kuai, a famous soldier under Liu Bang, made a living by killing dogs when he was young. Liu bang made a deep acquaintance with him, often eating meat without paying a penny, which made Fan unhappy for a long time. In order to avoid Liu Bang, Fan moved the meat stall to Eastern Xia Lake. When Liu Bang heard the news, he rushed there. When the river was blocked, he was suffering from lack of money to take a boat. Suddenly, a giant salamander came from the middle of the river and carried Liu Bang across the river. When Liu Bang found Fan Kuai, Fan Zheng was worried that dog meat was neglected. Liu Bang grabbed the dog meat and ate it. After Liu Bang ate it, people rushed to buy food. Later, Liu Bang often crossed the river to eat it, but Fan Kuai was so annoyed that he killed it and cooked it with dog meat. Unexpectedly, the dog meat was more fragrant and sold out. So far, the dog meat was cooked in the soup, and the flavor was not reduced. Therefore, Pei county dog meat is also called "dog meat with giant sauce". After Liu Bangding ruled the world, Fan Kuai passed the Nian juice soup to his nephew, and it was passed down from generation to generation. Pei county dog meat is mainly eaten cold, and it tastes especially good when it is torn by hand without cutting with a knife. According to legend, after Liu Bang became the director of Surabaya Pavilion, he was very angry when he learned that Fan Kuai had killed the old Catfish. He took away all Fan Kuai's knives for cutting dog meat and ordered him not to use them in the future. Fan Kuai had no choice but to tear up the dog meat and sell it by hand. Therefore, the eating method of "Pei County dog meat does not need a knife" has been passed down to this day. In 195 BC, Emperor Gaozu Liu Bang put down the rebellion of Ying Bu, the king of Huainan, and passed through his hometown Pei County to entertain the villagers, drinking dog meat and drinking heavily. He wrote "The Song of the Great Wind": "The wind rises in cloud flying, and Wei Jiahai returns to his hometown, and Andrew's brave men are now guarding all directions!" Today, Pei county dog meat is famous all over the world with the song of the great wind.

burn mixed food. Originated from Huaiyang cuisine, it has been developed in Xuzhou.

bazi meat. The dietary characteristics of Xuzhou bazi meat are: fat but not greasy, rich in flavor and mouth-watering in color. Xuzhou bazi meat is the general name of this snack, and there are other auxiliary dishes to match it, such as: Sixi meatballs, dried orchids, kelp knots, gluten, bean tendons, bean skin, yuba, rotten clothes, vegetarian chicken slices, tiger skin eggs, day lilies, small vegetables, beans, sausages, ribs, elbows, chicken legs, etc., which can meet the different dietary needs of customers and require a bottle.

mutton soup. Fu Yang Festival was originally a local folk custom in Xuzhou. Every summer comes, people will eat mutton and drink mutton soup to keep fit, nourish yin and replenish qi. Therefore, there has long been a folk saying that "Pengcheng helps sheep to have a bowl of soup, and there is no need for a doctor to prescribe a prescription". As we all know, eating mutton and drinking mutton soup is "sweating". Eating hot mutton in winter is the best food, and Xuzhou people are determined to do the opposite. In the hottest dog days of the year, they eat mutton in red oil with a lot of peppers, a spirit handed down from ancient times by the people who have been a battleground for military strategists. It is in this way that Xuzhou people show their indomitable spirit of facing difficulties, which is really commendable.

spicy soup and fried dumplings. Xuzhou classic takeaway breakfast.

pita soup. Pheasant is the predecessor of Zhetang, which can be described as the earliest soup of the Chinese nation. It is said that the name of "Zhuita Soup" came from Emperor Qianlong of the Qing Dynasty. When Qianlong visited Jiangnan for six times, he passed by Xuzhou, and the local magistrate presented this soup. After tasting it, Emperor Qianlong thought it was delicious and asked the magistrate, "What is this soup for?" When the local magistrate had a brainwave, he drew a word for eating and another word, which meant eating it, and casually said, "What soup". The name of what soup has been handed down. Shortly after the event, Gan Long summoned Xuzhou Zhetang as "the best soup in the world". People use it to soak fried dough sticks and bake sesame cakes, all of which are enjoyed and enjoyed. In Xuzhou, if you want to drink the most authentic and authentic pita soup, you must go to the pita soup shop in Mashi Street on Jiefang South Road in Xuzhou. At 6 o'clock or 7 o'clock in the morning, Xuzhou citizens who come here for breakfast have already lined up in a long line, and the shop is also very lively.

Zhuang buns. Xuzhou Zhuang steamed buns are also called "Guo kui", "Guo pai" and "Mao chuai noodles" in the local area. Made of unfermented flour. The name of Guo Kui is related to Shanxi Guo Kui. The only difference is that the Zhuang buns near Xuzhou are 3 cm thinner than the pot helmet, because they are thin and the heat of the kang is relatively thorough. In the old days, Xuzhou people let the children and the elderly eat two strong buns on their birthdays or other meaningful occasions, indicating that they are healthy and can grow very strong in the future. Nowadays, in Xuzhou City, Zhuang buns and water Zhuang buns are generally used to eat mutton buns, and Zhuang buns are generally not eaten at ordinary times.

steamed buns? Authentic Xuzhou dialect reads "naked touch", and the homonym is actually "touching". As a kind of pasta originated from Xuzhou, steamed buns have a history of more than 2, years. Because of the convenient transportation in Pengcheng, a regional central city in northern Jiangsu, steamed buns are widely circulated in the region. It is characterized by softness when warm, dryness and hardness when cold, softness and toughness, thinness and toughness, and is not easy to be damaged. It can be eaten with all kinds of dry and wet ingredients, rolled and soaked, transparent and low in transmittance.

pot cake. Its characteristics are: hard but not hard, dry and sweet, delicious and appetizing, satisfying hunger and enduring food for a long time, so it is well-known and popular.

frog fish. Because it looks like a tadpole, it is called "frog fish". The raw materials for making "frog fish" are mostly sweet potato starch, and some are mung bean starch or pea starch.

bean brain. It is a kind of bean product flavor snack, which is deeply loved by the masses because of its economic benefits, convenience and palatability. It has been enduring for hundreds of years and is widely circulated in Xuzhou area.

vegetable pancakes. "Round as a full moon, as big as a bronze pheasant, as thin as the paper of a brook, and as colorful as the feathers of a yellow crane? The taste is crisp and refreshing, and the fragrance is scattered and far away? " This is Pu Songling's description and praise of pancakes in Pancake Fu. The vegetable pancake is the sublimation of pancake culture and tastes better!

Chinese hamburger. The improved Xuzhou Chinese hamburger is different from the northwest flavor.

fried noodles. Xuzhou fried noodles are generally stir-fried with green vegetables and mung bean sprouts.

fried golden cicada. Xuzhou dialect is called "Xiegui", which has high nutritional value.

salt beans. Commonly known as "old salt beans" and "smelly salt beans", they are now available in supermarkets and are euphemistically called plum blossom beans. It is a spicy, tender and delicious side dish that every household in northern Jiangsu uses the soybeans harvested in their own fields during winter leisure. "Smelling stinky, eating fragrant, a panic without eating." This is the praise of local people for salt beans. According to legend, during the struggle between Chu and Han, Liu Bang's army won many battles, and Xiang Yu only fled in a hurry. In the escape, the food and grass were not available, and the soldiers had no food to eat, so they cooked the soybeans and ate them as vegetables, but Liu Bang kept chasing them, so the soybeans that had not been eaten were put into Pubao and hidden in the food and grass car. It was five or six days after I escaped from Liu Bang's pursuit. When I took out the cooked soybeans again, I found that they had long white silk, so I sighed my hard luck and didn't even eat them. However, some of them add salt to the soybeans with long white silk. Unexpectedly, the soybeans with salt are better than the original ones. As a result, salt beans became popular in Xiang Yu's army. Later, Liu Bang defeated Xiang Yu, and salt beans became Liu Bang's trophy. As the salted bean is a daily food, it will be sour if left for a long time, so when the salted bean is slightly sour, put it out and dry it in the sun, so it can be preserved for a long time. Just take it out when you eat it again and soak it in boiling water.

wire drawing. Xuzhou local wedding banquet is an indispensable dish.

prickly heat. The butterfly dumplings in Xuzhou have won people's love because of their crispy taste, moderate salty taste, slender dough strips and instant breaking. The butterflies in Xuzhou have beautiful appearance and good taste. Su Dongpo liked to eat this kind of prickly heat during his tenure in Xuzhou. In his poem "Poems on Cold Equipment", he wrote: "When you rub your hands into jade, you will find it bright yellow and deep, and it will be insignificant to sleep in the spring at night, which will crush a beautiful woman and wrap her arms around gold." However, Xuzhou people's favorite way to eat is to roll steamed buns with porridge, which is comfortable and comfortable to eat.

what is the answer? 222-11-16

Top Ten Cuisine in Xuzhou, Jiangsu

The top ten specialties in Xuzhou are: Xinyi Peach, Tiexiangti, Yaowan Mung Bean Shaojiu, Fengxian White Crispy Pear, stereotyped fried dough sticks, Peixian rice, Misandao, Xuzhou steamed buns, Gupei Guojia roast chicken and children crisp candy.

1. Xinyi peach: Xinyi peach is one of the specialties of Xuzhou, which has the characteristics of beautiful shape, bright color, good taste, rich juice, strong fragrance and instant taste.

2. Tied fragrant hoof: Tied fragrant hoof is a traditional dish in Xuzhou. It has beautiful appearance, retains the shape, delicious taste and strong aroma of pig's trotters, and has a long shelf life. It is a meat product that can be eaten immediately.

3. Yaowan mung bean shochu: mellow and sweet, with moderate wine quality, long aftertaste and unique flavor.

4. Fengxian white crisp pear: The peel of Fengxian white crisp pear is light golden yellow, smooth and waxy. The pulp is white as jade, crisp and refreshing, sweet as honey, pure in flavor, crisp at the entrance and slag-free on the ground.

5. Eight-strand deep-fried dough sticks: Eight-strand deep-fried dough sticks are made of dough on the water surface, closed and fried. The finished product is golden in color, crisp and delicious, and evenly distributed.

6. Peixian rice: Peixian rice is famous for its pollution-free, pollution-free, glittering and translucent grains, soft and sweet gluten, etc. It reaches the national first-class rice standard and sells well all over the country.

7, honey three knives: honey three knives have the characteristics of bright and non-sticky, sweet and soft taste and strong sesame flavor.

8. Xuzhou steamed bun: Xuzhou steamed bun is a kind of pasta that people in Xuzhou never tire of eating. It tastes flexible, soft and chewy.

9. Gupei Guojia roast chicken: Gupei Guojia roast chicken has delicious meat, pure taste, fat but not greasy, rotten but not scattered.

1. Children's Crispy Sugar: Children's Crispy Sugar originated in the Qianlong period of the Qing Dynasty, and its characteristics are fragrant, crisp and sweet, sweet but not greasy, suitable for all ages.

above content reference: Baidu encyclopedia-Xuzhou specialty