Lianglaifeng Restaurant got its name from the famous poem "Guests come from two sides and take care of the wind". In 1912, Zhang Jixiao, a native of Shandong Province, created the eel spicy soup in Xuzhou, which was improved by Hu Yuede and Hu Xingren in Kuidong Lane, Nanguan. In 1963, Hu Xingren was transferred to Lianglaifeng Restaurant to cook spicy soup. After Hou Zhaojun took charge of spicy soup in 1975, it was further improved.
Feng Tianxing Roast Chicken Restaurant is a well-known store in Xuzhou's gourmet world. The roast chicken and beef produced by this store are like a beautiful flower, which blooms in Xuzhou, a famous historical and cultural city. The Islamic halal flavor "Feng Tianxing" was originally from Nanjing, and was a famous chef in the south of the Yangtze River. It has been more than 2 years since it moved northward to Pengcheng during the Qianlong period of Qing Dynasty. The reason why "Feng Tianxing" is famous all over the world lies in the superb and meticulous operation technology besides the unique and exquisite formula and ingredients. Legend has it that whenever Feng's workshop takes a pot, the fragrance floats for miles, making passers-by stop and take a deep breath. Therefore, "Feng Tianxing" roast chicken shop won the praise of the people in one fell swoop and enjoyed a good reputation.
Peng Zu Camp Wei Banquet:
Peng Zu, whose surname is Qian Ming, was a native of Keng Di Yao, and he was the originator of the way of keeping in good health and the master of cooking in China. Ying Wei means Ying Qi and Wei Qi, which are produced by the essence of food and water. Yingqi camp is in the blood, nourishing the whole body acupuncture points; Wei Qi runs outside the blood vessels and has the functions of defending the body and resisting the invasion of foreign evils, hence the name. Peng Zu Yingwei Banquet inherits Peng Zu's health-preserving thinking, develops Peng Zu's medicated diet and guides health-preserving techniques, and absorbs the essence of Taoist diet culture, giving Peng Zu cuisine a new cultural connotation.
There are three kinds of Peng Zu camp banquets, each with more than 2 dishes and pasta, and more than 6 dishes are planned to be developed. Take one of them as an example: eight cold dishes, four dried fruits, four small dishes, eight hot dishes, one soup, four snacks and one fruit plate. Cold dishes are represented by fried pine nuts, shrimp in sugar trough, fried cicadas, etc. Representatives of hot dishes are fried fish fillets with crab yellow, stewed crucian carp with mica, white-caught chicken with minced horns, roasted mutton with golden jade, sweet and sour fish with Huai Yi, and shredded ginkgo. Soup soup or eel spicy soup; The dim sum is represented by Pengcheng scallion cake, Chinese word crisp and two-color chaos. The Peng Zu Camp Feast developed by Pengcheng Hotel is a great contribution to the Chinese nation's food culture.
Xiang Yu Hongmen Banquet:
Historical Records. Biography of Xiang Yu: Feather in Hongmen, Peigong army on the raft, Peigong to Hongmen to thank, Xiang Wang to stay Peigong and drink ",hence the name Hongmen Banquet. It's just that Xiang Yu hosted Liu Bang, so it's also called "Xiang Yu Hongmen Banquet". This banquet is called by historians and military strategists as "no good banquet, hidden dangers", but as a description of food culture and literary figures, it can be described as a vivid work. We exclude all kinds of comments on the Hongmen Banquet from "no good banquet" and history, and make the past serve the present, and tap the food culture of the pre-Qin and Han dynasties with modern aesthetics and modern aesthetics. Condyloid? Explain the traces? Melon cures the night, rebelling against the umbrella, o, rebellious? Can Xin * * *? -2 courses, 15 courses in Gelai, 3 courses in soup, 5 kinds of staple food, and 35 courses in * * *. Lianglai is represented by hundreds of fruits, sheep, deer and deer, and white wine. The representatives of hot dishes are braised camel's hoof, donkey-hide gelatin chestnut jujube, Fan Zeng whitebait, white-walled cod, jade fighting goose, overlord three whips and so on. Soups are: clear water shield and mandarin fish soup, bamboo sun soup and Jiangling preserved egg soup. The staple foods are: persimmon, walnut, chestnut noodle, steamed noodles with kidney beans, glutinous rice balls, Shaanxi fish, etc.
Fan Kuai Dog Catching Banquet:
According to the biographies of Hanshu, "Those who waited for Fan Kuai in Wuyang were trained to kill dogs, and then they all hid in Mangdang Mountain with Gaozu." The whole dog feast had a history as early as the pre-Qin period, but it didn't really become a master until Fan Kuai slaughtered and cooked dogs, forming a unique dog-eating Dalai Lama. The researchers of Pengcheng Hotel took the pre-Qin and Han culture as the theme and excavated and developed the "Fan Kuai Dog-eating Cuisine", showing the legacy of Xuzhou eating dogs in the Han Dynasty. The feast was not only well-balanced in nutrition, but also unique in its parts. Give "the culture of the Han Dynasty to see Xuzhou" a new cultural connotation. There are 8 dishes of Lianglai, 12 dishes of Hot Lai, 4 dishes of soup and side dishes, and 4 dishes of staple food at the Fan Kuai Dog Catching Banquet, with a total of 28 varieties. Cold dishes are represented by Fan Kuai's breast, spiced dog meat and boiled dog meat. The representative hot dishes are dog meat with catfish sauce, chili pepper dog meat, fried dog steak and south milk dog leg. Soups and side dishes are: giant salamander juice soup, stone ear dog meat soup, assorted peanuts and sweet oil green pepper. The staple foods are: flat food, yellow rice balls, glutinous rice balls and Hu cakes.
Second Sister's barbecue, crossing the bridge with rice noodles, beef soup in Yellow River New Village, meatball soup, crispy fried pork, stereotyped fried dough sticks ...
Baked steamed buns, cooked pork, fried dumplings, and spicy soup. . .
Diguo Chicken, Zhongji Fried Duck, Baishun Crispy Duck. . .
Smiling cold rice noodles, fragrant and blunt, snail in Boai Street, lobster in the old place. . . .