Diguo chicken, Lianglai Fengla soup, Xuzhou tortoise, Xuzhou rice noodles, fried dumplings, etc. 1, Diguo Chicken: Diguo Chicken is a chicken practice that originated from fishermen in Weishan Lake. When stewing chicken, you should stick a circle of pot cakes around the pot, which are delicious and complement each other. 2. Lianglaifengla decoction: Lianglaifengla decoction is made of eel, pig round bone, old hen and more than ten kinds of nourishing Chinese herbal medicines.

1, Diguo Chicken: Diguo Chicken is a chicken practice that originated from fishermen in Weishan Lake. When stewing chicken, you should stick a circle of pot cakes around the pot, which are delicious and complement each other.

2. Liang Laifeng pulls soup: Liang Laifeng pulls soup for nearly a hundred years. After several generations of efforts, its production technology, quality, taste, soup color and nutritional value are improving day by day. Lianglaifengla decoction is made from eel, pig round bone, old hen and more than ten kinds of nourishing Chinese herbal medicines. It is characterized by fine selection of materials, sufficient feeding, sour and spicy taste, and refreshing fragrance.

3. Beating turtles in Xuzhou: Beating turtles is pancakes. Gently press the dough by hand to make it about 1 cm thick and the size of a bowl. Put it in a pot or a baking tray and bake it until it is ripe.

4. Xuzhou rice noodles: Xuzhou rice noodles combine the characteristics of local snacks, and the seasoning is fresh and thick. Boil the rice noodles with hot water first, take them out when they are cooked, and mix them with seasoning. The main seasoning is broth, and shrimp, dried radish, fried peanuts, coriander, Chili oil and chicken essence are added.

5, fried dumplings: fried dumplings, also known as fried dumplings, have a thin layer of clothes made of flour and water, and there are many kinds of fillings, such as pork cabbage, pork leeks, mutton carrots, or zucchini, leek eggs, vegetarian dishes, etc.