In Xuzhou, our hometown, there are butterfly dumplings, Lianglai Feng Spicy Soup, Bagu Youtiao, Pengcheng Fish Balls, Dawangji Roast Chicken, Dried Fish Stir-fried Chili, Bayiji Mutton Soup, Spiced Donkey Meat, Peixian Cold Noodles, Xiapi

Tribute dishes and many other delicious specialties.

1. Butterfly dumplings.

Butterfly dumplings are a specialty food in Xuzhou. They are named after their appearance as they resemble a butterfly.

Xuzhou's butterfly dumplings have won people's favor for their crispy, moderately salty, slender strips and crispness in your mouth.

Xuzhou's butterfly dumplings are beautiful in appearance and taste good.

Su Dongpo liked to eat this kind of dumplings when he was in Xuzhou. He wrote in his "Poetry on Cold Equipment": "Slim hands are rubbed into jade for several times, and the green oil is fried into a tender yellow color. When the night comes, the spring sleep is insignificant, and the beautiful woman is crushed and wrapped in gold."

"("Hanju" is another name for Sanzi during the Han Dynasty).

2. Two spicy soups.

Lianglai Feng Spicy Soup is one of the third batch of traditional craft projects listed in the municipal intangible cultural heritage representative project list in Xuzhou City, Jiangsu Province.

"Lianglaifeng" spicy soup is made of eel, pork round bones, old hens and more than ten nourishing Chinese herbal medicines, boiled over low heat and blended into a soup stock.

It is characterized by carefully selected ingredients, sufficient ingredients, fresh and spicy without choking, and delicious and refreshing.

Three, eight-strand fried dough sticks.

Eight-strand deep-fried dough sticks are a famous local snack in Xuzhou, Jiangsu Province. They are made of water-dough dough, eight of which are folded together and fried.

Crisp, fragrant and delicious, with a unique shape.

Because there are eight pieces, it is called eight pieces.

It has a history of more than 100 years in Xuzhou.

There are two types: wheel shape and oval shape.

Because the finished product is golden in color, crispy and fragrant, and evenly distributed, it is called eight-strand fried dough sticks.

4. Pengcheng fish balls.

Pengcheng fish balls are a famous local traditional dish in Xuzhou.

During the Kangxi period of the Qing Dynasty, Li Zichang, the chef of Yuelai Restaurant, a well-known old restaurant in Xuzhou, once made four dishes with one carp: silver pearl fish, diced fish in vinegar, multi-flavored dragon bone, and fish soup.

Among them, silver bead fish is the best.

When Kang Youwei passed through Xuzhou.

Celebrity chef Zhai Shiqing also cooked silver pearl fish as a tribute. After Kang tasted it, he wrote a couplet with an inscription: "Pengcheng fish balls have been heard about for a long time, and their reputation has spread across North and South Vietnam for a long time."

Since then, Silver Pearl Fish has been renamed "Pengcheng Fish Balls".

In the spring of 1916, chef Zhai Shiqing used green vegetables as a foil to cook the fish balls until they were fresh and tender, extremely elegant, and the taste was clear but not thin, thick but not turbid, and just right.

5. Dawangji roast chicken.

Dawangji Roast Chicken is a traditional dish in Xuzhou.

It has become famous in northern Jiangsu during the Kangxi period more than 300 years ago. After all the vicissitudes of life, the taste of the soup has not changed and continues to this day.

The main ingredient of the roast chicken is local grass chicken, supplemented by more than 20 kinds of precious traditional Chinese medicine. It is refined based on traditional technology and combined with modern innovative technology.

The finished product has a subtle sweet aroma, is salty and delicious, has a good color and delicious taste, and is tender and crispy.

It enjoys a high reputation in Jiangsu.

6. Dried fish and fried chili.

Dried fish and fried chili peppers are the most widely circulated, famous and geographically iconic snacks in Pizhou City, Xuzhou, Jiangsu Province.

Among them, Xinhe Town in Pizhou City, which is close to Luoma Lake and the Beijing-Hangzhou Canal, is the most popular and the most famous.

Dried small fish stir-fried with chili peppers are spicy and appetizing, delicious and go well with rice.

7. Bayiji Mutton Soup.

Bayiji mutton soup is a special delicacy in Bayiji Town, Pizhou City, Xuzhou, Jiangsu Province.

The characteristics of Pizhou Bayiji Mutton Soup are: milky white color, delicious soup quality, rich nutrition, neither smelly nor fishy, ??and extremely mellow taste.

There are many kinds of mutton soup, including smallpox (sheep brain) soup, Koutiao soup, tripe soup, Mafengwo soup, Sankongqiao soup, mutton soup, etc.

Bayiji mutton soup is carefully made, and is very particular about the use of meat (all locally raised goats), cooking, ingredients, processing, utensils, etc.

8. Spiced donkey meat.

Spiced donkey meat is a specialty snack in Fengxian County, Xuzhou, Jiangsu Province. Its production process is very fine and the materials used are exquisite. It uses high-quality donkey meat as the main raw material and is made using traditional production methods. The produced donkey meat is red in color and meaty.

Tender, mellow taste, fragrant in the mouth, deep and long aftertaste, oily but not greasy.

9. Peixian cold noodles.

Peixian cold noodles originated from the Qin Gang Huang family in Datun Town, Pei County, Xuzhou in the 1940s and 1950s.

Wheat is used as the main raw material to make dough. Alkaline water (appropriate use can bring excellent color, aroma, taste, and shape to food to increase people's appetite) is soaked to remove the sour taste of the dough. After the dough is formed, it is hung on the

Drain in a cool place and store for a longer period of time.

When you are ready to eat, place the noodles in boiling water and cook for three to five seconds, then scoop them out and quickly soak them in cold water to cool down and enhance the taste. It can be served with chicken soup, mutton soup, mustard soup, and various miscellaneous sauces.

10. Eat Pigong dishes.

Xiapi tribute vegetable, also known as dried moss, is a specialty of Xuzhou. Its cultivation history can be traced back to the Qin Dynasty for more than 2,200 years. According to legend, at the end of the Qin Dynasty, Zhang Liang offered dried moss to Liu Bang for tasting. Liu Bang liked it very much after eating it.

When tribute is paid every year, it is named "Gongcai".

There are many ways to eat this dish. It can be served alone or as a platter. It can be served cold or stir-fried. It can be made into Chinese food or Western food.

It can be salty, sweet, spicy, meat or vegetable, fried or cooked.

In addition, Xuzhou’s delicious delicacies include children’s cakes, Longmen fish, Xuzhou rice noodles, handle meat, Xuzhou ground pot chicken, vegetarian ham, steamed buns, bundled hoof, Luoma Lake fresh shrimps, Bayi Ji bean curd, Pizhou roll

Noodles, Fengxian Feng cake, Fengxian sesame cake, Guojia roast chicken, tank post, Suining vermicelli, Wangji sausage, Lotte duck, Xuzhou three carp, four-hole carp, etc.