Xuzhou’s dietary resources are extensive and profound.

Imperial Banquet at the Han Palace Xuzhou is famous at home and abroad for the culture of the Han Dynasty. In addition to a large number of precious material cultural relics such as Han tombs, Han portrait stones, and Han terracotta warriors and horses, the cuisine of the Han Dynasty also has a distinct style of the Han Dynasty.

Liu Bang rose to prominence in Xuzhou and became an emperor. The dog meat with turtle sauce that he often ate in his hometown also became a famous dish.

Xuzhou chefs, after painstaking research on historical materials, fully explored the essence of the Han Dynasty cuisine and traditional cooking techniques, and formed a set of special meals with profound cultural heritage, color, aroma, taste, shape and taste - Han Palace Royal Dinner

feast.

"Egg holding eggs", "Snake beheaded by mango", "Ambush from all sides", "Seared liver of deer and cattle", "Golden branches and jade leaves", etc. are very characteristic of the Han Dynasty diet, and fully cater to the taste of modern people. Once they were launched, they were popular

rave reviews from diners.

Nanjiao Hotel is not only unique in the preparation of dishes and fruit snacks, but also reflects the rich Chu style and Han charm in the overall planning of the banquet, with elegant and simple restaurant decoration, service staff in Han attire, exquisite and unique tableware and wine

The melodious and melodious Han music makes people suddenly travel through historical time and space, and find themselves in the banquet of the Han palace more than 2,000 years ago.

Xita Soup, formerly known as Pheasant Soup, was created by Peng Zu, the famous originator of Chinese cooking. It has a history of more than 4,000 years. According to legend, it was the "Pheasant Soup" offered by Peng Zu Jin that whetted the appetite of Emperor Yao, who was suffering from serious illness at that time, and made him seriously ill.

After being eliminated, Peng Zu was rewarded and became the king of the Xuzhou area, so Xuzhou was also called "Pengcheng" in history. Qu Yuan's "Chu Ci Tianwen" has this description: "How can Peng Keng pour the pheasant to the emperor?"

.

In the Qing Dynasty, Emperor Qianlong went to the south of the Yangtze River and visited Xuzhou. He tasted this soup and gave it the name "The Best Soup in the World" because of its mellow taste, fresh fragrance and refreshing taste.

The most famous dish of all-Yang Fang Tibetan Fish, it is named after the fish is stewed in large pieces of mutton over a medium fire.

According to legend, Peng Zu's youngest son Xiding liked to fish, but Peng Zu refused to let him go because he was worried that he would drown.

One day, Xiding returned home from fishing. Pengzu happened to be away, so Xiding asked his mother to cut open the mutton that was being stewed and hide the fish in it.

Peng Zu came back to eat mutton and felt it was extremely delicious, so he asked why and followed the same method, resulting in the dish "Yang Fang Hidden Fish".

It is said that the word "fresh" in Chinese characters originated from this.

Since the time of Tang Yao, Yangfang Tibetan Fish has experienced more than 4,000 years of evolution and improvements by famous chefs in the past dynasties. It has been widely spread in Xuzhou and is respected as the "Legend of One Hundred Dishes".

They are very particular about the ingredients they use. In summer and autumn, they use Jie sheep with crucian carp, and in winter and spring, they use yak with fish. The food is fresh and nutritious.

Ground pot is derived from the traditional cooking method of farmers in Xuzhou and is very popular among people.

Place chicken, fish, etc. in an iron pot and cook them with firewood on a pot stove made of adobe. When the pot boils, stick the dough to the edge of the pot and cook together.

The soup is thick and the cake is crispy, with an excellent taste.

Steamed buns are baked with unfermented flour, about 0.1 cm thick and 30 cm in diameter. They can be rolled into dishes or non-staple foods.

Eat until your mouth feels pliable, soft, chewy and has a good taste.

There is a folk proverb that praises: "One pound of noodles can bake thirty-three sheets. It is as thin as paper and as light as smoke. It can be ignited by fire and fly into the sky when you blow it." Zhuangmo Zhuangmo is also known as "Guokui" and "Guopai"

”, made from unleavened flour.

Place the dough on a stone slab or stone chopping board, use another rolling pin, fix one end, sit under the body with the other end, and use the weight of your body to press the rolling pin to knead the dough. This method is commonly known as "kick the dough".

Make it into a round thick cake about 1-2 cm thick and 50 cm in diameter, and place it on the pan. When cooked, both sides will turn yellow and the outside will be crispy.

Dog Meat with Turtle Sauce It is said that in the late Qin Dynasty, Fan Kuai mainly slaughtered dogs.

Liu Bang liked to eat the dog meat he sold, and when he was short of money, he often owed Fan Kuai the money for the dog meat.

In order to avoid the suffering of credit debt, Fan Kuai crossed the river and moved to another place.

Unexpectedly, Liu Bang was helped by a large turtle, and he also crossed the river to follow him.

When Fan Kuai learned what had happened, he was furious. He ran to the river, captured the turtle, killed it, and cooked it with the dog meat.

Unexpectedly, after the dog meat is overcooked, it is ten times more fragrant than when it was first cooked.

This is how dog meat in turtle juice gets its name.

Mutton with fish sauce was one of the favorite dishes of Liu Bang, the founder of the Han Dynasty, when he was a young man.

There is such a limerick circulating in Feng County: "The Emperor Gaozu of the Han Dynasty was rich and prosperous, and he was satisfied with fish sauce and mutton. He traveled east and west to explore his hometown, and he enjoyed eating fish sauce and mutton recipe." This dish originated from Peng Zu's "Yang Fang Hidden Fish"

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