Yangfang Tibetan Fish, Farewell My Concubine, Ground Pot Chicken, Dongpo Rewarded Meat, Peixian Dog Meat, Xuzhou Handful Meat, Gold-wrapped Gourd, Sweet and Sour Four-hole Carp, Lamb Slippery Backbone, Pengcheng Fish Balls.

Yangfang Tibetan Fish: It belongs to Jiangsu cuisine and is known as the first famous dish among traditional Chinese classical dishes. It has a history of 4,300 years.

Fresh fish and fresh mutton are integrated into one, and the taste is fresher.

Farewell My Concubine: A classic traditional dish of the Han people in Xuzhou, Jiangsu Province. It is also one of the classic traditional dishes of Hunan cuisine and Jiangsu cuisine.

The chicken and turtle meat are fresh and tender, and the soup is rich and mellow.

Ground Pot Chicken: A traditional famous dish. The main ingredients are chicken, eggs, white flour and corn flour. It has a fresh and mellow taste. The cake borrows the flavor of the vegetable and the vegetable borrows the aroma of the cake.

Dongpo Reward Meat: a traditional local dish in Xuzhou, Jiangsu Province, belonging to Xuhai cuisine.

This dish uses pork belly ribs as raw materials, cut into large pieces, rinsed with water, put into a casserole, and served with various seasonings and fresh soup.

First cook over high heat, then simmer over low heat until crispy.

Peixian dog meat: generally refers to dog meat in turtle juice. Dog meat in turtle juice is the most famous local traditional specialty dish in Peixian County, Jiangsu Province.

It not only has high nutritional value, but also has medicinal functions of aiding digestion.

Xuzhou Pork: A specialty dish in Xuzhou and one of the famous Chinese snacks.

The meat melts in your mouth, fragrant but not greasy.

Gold-wrapped gourd: Xuzhou specialty, named after its pictogram.

It is characterized by the combination of sweet and sour, golden threads, inextricable and interesting, and has the effects of eliminating food accumulation, dispersing blood congestion, stopping dysentery and antibacterial effects.

Sweet and sour four-hole carp: A long-standing traditional dish in Xuzhou. Because of its long history, there are many legends. Generally, carps have two nostrils, but carp produced in Tongshan County and Pei County along Weishan Lake have four nostrils.

Fatter than the carp of the Yellow River.

Mutton slider: a famous traditional snack in Xuzhou, Jiangsu, with a delicious aroma that fills your mouth.

Pengcheng fish balls: also known as fish pearls, were created by the chef of "Yelai Restaurant" during the Kangxi period of the Qing Dynasty.

The color is white, the taste is fresh and tender, and it soothes the mind and nourishes the stomach.

Kang Youwei once wrote a couplet praising: "Pengcheng fish balls are famous far and wide, and their reputation has spread to North and South Vietnam for a long time."