1. Xuzhou Ground Pot Chicken is a famous dish in Xuzhou, Jiangsu. Ground pot cuisine originated from the Weishan Lake area at the junction of northern Jiangsu and southern Shandong. In the past, fishermen working and resting on Weishan Lake, due to limited conditions on board, often used a small clay stove with an iron pot sitting on the stove, a few pieces of dry wood underneath to make a fire, and then cooked a pot of food according to home-style methods. The sides are also covered with flour cakes, so this cooking method of integrating meals into one was born.

2. The creator of "Five Flavor Chicken" is Yi Ya, a cooking master recorded in history books. He was a native of Pengcheng, Qi State (today's Xuzhou, Jiangsu Province), and his name was Yi Ya. He combined cooking and medical treatment to create food therapy dishes, which became a pioneering work in the history of human civilization.

3. "Farewell My Concubine" is a famous traditional dish in Xuzhou, Jiangsu and Xiaoxian, Anhui. In order to commemorate Xiang Yu, the hero of Chu who made great contributions in overthrowing the rule of the Qin Dynasty, and to commemorate Yu Ji, the peerless beauty who cared about the destiny of the country and had awe-inspiring righteousness, the people of Xuzhou created the famous dish Farewell My Concubine, which has been passed down to this day.