Pizhou is very famous in history. The Dadunzi cultural site in the territory dates back 6,000 years and is one of the earliest origins of Jiangsu civilization. There are tourist attractions such as Aishan Scenic Area, Shagou Lake Metasequoia Park, Xiaoluotou Memorial Hall, and Peach Blossom Island within the territory.

When Qin Shihuang unified the six countries, it was called Xiapi County. During the reign of Emperor Ming of the Han Dynasty, he established the Xiapi State and governed Xiapi, commanding 17 counties. Therefore, Pizhou people often joke that it is the "Dapi Empire". In the first year of Emperor Xian's reign of the Han Dynasty, Lu Bu attacked Zhang Fei and captured Xiapi, calling himself the governor of Xuzhou. The next year, Cao Cao and Liu Bei captured Xiapi and captured Lu Bu at the foot of Baimen Tower (now Gupi Town, Suining County).

Historically, Pizhou was first a county and then a county. Old Pizhou people still call it Pi County affectionately to this day. This shows that the definition of the word Pi County has been deeply rooted in the hearts of the people. This beautiful small town in northern Jiangsu, the place where Lu Bu was captured and killed in history, is addicted to spicy food, which makes people happy and worried.

On Double Eleven, I was on the high-speed train to Xuzhou (transfer to Pizhou). Because the things you need to buy are already available online early, so you won’t rush to buy them on this day.

When I arrived in Pizhou, I went to a shopping mall in Tongcheng and walked around. Firstly, I wanted to buy some dried fish and pancakes. I would bring back a few kilograms of pancakes every time; secondly, I wanted to take a look. How popular is Pizhou Commercial Supermarket? Because I have been away from Pizhou for three years, I always want to visit the places I have visited once I get off the car. This is also for a special reason, and I will come back occasionally to take a look.

For me, Jiangsu Pizhou also has some emotional factors in it. After all, after a few years of living, people and things will always leave you with thoughts! So every time I go to Xuzhou, I always take the road to Pizhou and stop here. Although the stay is not very long, it can still relieve the indescribable "emotion". Perhaps it has already left a deep imprint in my heart, but I haven't noticed it yet.

I have the melancholy of a wanderer homesick, but not entirely. I am a happy-go-lucky person, restless inside but calm on the outside. The feeling of being able to live in a strange place at any time, running around without a sense of security, is complex and entangled, and only those who have left home can understand it. For Pi County, after all, I have lived in this city for four years, which is not too short a time, enough to make me feel attached in my heart. #11.11National Online Shopping Behavior Award#

The eating habits here in Pizhou are mostly spicy dishes. Whether it is cold dishes or hot dishes, fresh peppers are indispensable, and even a large amount of them are used. Indian chilli. It feels to me that the spicy food in Pizhou is one level higher than that of Sichuan and Hunan cuisine. I have traveled to so many cities and because of my work, I am quite objective about the spicy food in Pizhou. This is the result of my many tastes. .

Normally speaking, the spicy food in Pizhou is a bit intolerable to most people. But the locals enjoy it. They are the kind of people who don't like spicy food. When it comes to Pizhou's dishes, they are the most spicy. So every time we write an article about Pizhou, we always involuntarily put the pepper in front, because what really leaves the deepest impression on you is that it seems inconspicuous, but actually makes you scratch your head. The dry spiciness of the lungs is not artificial at all, it is crispy and thorough!

So every time I come to Pizhou, I can only try a little bit of Pizhou’s local dishes. I don’t dare to have a full meal because I am still a little timid about chili peppers.

There are also many delicacies in Pizhou. The local representative ones are ground pot chicken and ground pot fish. While the umami flavor is highlighted, spiciness is an indispensable element. Like fried small fish with hot peppers, the small fish cooked in a pot are the best. There are also common fried vermicelli with hot pepper, fried bean sticks with hot pepper, scrambled eggs with hot pepper, etc. Basically, we can all imagine the spiciness of any dish that says fried hot pepper. The hot pepper is not an ordinary green hot pepper, but a dish made from local fresh chili peppers and dried chili peppers. As you can imagine, it is extremely spicy.

There are also quite a lot of snacks in Pizhou, such as vegetable porridge and bean juice. These are snacks with local characteristics. You must try them every time you go there. Vegetable porridge and bean juice also left a deep impression on me. Apart from chili peppers, they are the two snacks that I can get used to the most, and as for these two foods, I personally think they are snacks that nourish the stomach. It tastes very comfortable to drink and is very good for the stomach.

Pizhou's food sometimes goes in the opposite direction. It is sweet when it should be salty and salty when it should be sweet. Just like vegetable porridge, it has a slight salty taste. The wheat kernels and peanuts are boiled until they are broken into pieces, and they are sticky and sticky. Spoon is a kind of food that can withstand taste. It is the kind of delicacy that you are not used to after trying it for the first time, but you must look for it after two times.

There is also a local custom. Shandong people like to eat pancakes. They all like to eat pancakes such as pot cakes or single pancakes. Among them, pancakes rank first. I don’t eat very much rice, because I have opened a store there for four years and I know the employees there quite well. They rarely eat rice. During these four years, every meal only has pancakes and spicy dishes. , it’s OK if you can roll it into the pancake.

Let’s first take a look at the dried small fish here. The local dried small fish is a major feature, whether it is Pizhou, Xinyi or Suqian, which is almost close to Luoma Lake and the Grand Canal. Yes, there are many dried small fishes like this, and they are also a local specialty. This kind of small fish should still be divided into grades. The smaller the fish, the more expensive it is. The better ones are called small yellow croaker. There is also a small white fish called Xiaobaisi, and there are also dried small whitebait, which can still be vaguely seen. Until it sparkles.

These two are relatively common. The other one is the one we see in the picture below. We call it anchovy. I don’t know what Pizhou people call it, but this kind of small fish For Pizhou people, they don't even think about it, and they eat it relatively rarely.

Small white fish are called small white fish (or si) here, and they come in different sizes. Big white fish is actually steamed white fish with chicken oil that can be used in a refined manner. I don’t know if the people called Xiaobai in the workplace are related to this Xiaobaisi.

The larger white fish is called Xiaobaisi locally and is usually used for fried fish. For example, dry-fried white shredded silk, the kind that doesn't stick to the paste, is dry and crispy, and the meat is delicious. In the local vegetable market, we can often see fried dried small fish and stalls of fried small white fish, and the business is particularly good. Because local people like to eat it, whether they eat it at home or in restaurants, they have a special liking for this kind of fried fish.

As for these kinds of dried small fish, Pizhou’s cooking method is to stir-fry them with hot peppers, because they are used to wrapping them in pancakes and eating them, and this spicy dish It is in line with their eating habits. Almost every Pizhou person will have some dried small fish at home for daily consumption.

In fact, we northerners usually eat small fish like this as cold dishes, and there are not many ways to fry it. After all, it is not a specialty here, so it is not as easy to cook as the locals. .

We can deep-fry small fish like this, add some shredded green onions and peanuts, or add some bitter chrysanthemum, and mix it to make it taste crisper and more refreshing.

Let’s take a look at other finished dishes in the supermarket, like this pig’s trotters, which are braised in plain water and seasoned with some chili peppers. It looks like it should be a bit spicy. .

This is Wuchang fish. Judging from the layer of dried chili peppers, it is similar to dry roasting. It is a typical local way of roasting fish. Pizhou's roasted fish doesn't like to thicken the sauce, so it naturally absorbs the juice.

Especially when hosting a big banquet, they are accustomed to using this braised fish method. But whether the fish is braised or stewed, they always add dried chili peppers and millet to increase the spiciness. Like stewed fish or stewed chicken, they all need to be spicy and spicy, so that they are authentic and delicious! The roaring salt and the roaring chili are the reflection of Pizhou people’s food. They have been eating this way since they were young, so they don't seem to accept dishes without chili peppers.

Looking at these cold dishes, we should all be able to see that there are chili peppers in them. Yes, most of their cold dishes also have chili peppers. This is a dish of kohlrabi dumplings mixed with soybeans, which is slightly spicy. A typical cold dish in Pizhou is cucumber mixed with gouache skin. Apart from minced garlic, I think the most important seasoning is the freshly fried chili pepper.

For me, if I take three bites of this dish, I will definitely sweat. Anyway, that’s how I feel. Most cold dishes in supermarkets are made with a spicy taste. In addition to being spicy, cold dishes usually also have a sweet taste.

For example, Da Lapi, they don't make the spicy and sour taste, but make it salty, sweet and spicy. This kind of taste is more popular in the local area, but for us, we may not be able to eat this kind of sweetness. It may be a local custom to use sweetness to relieve the irritation of chili peppers. # Eat in Xuzhou #

This kind of pepper is not a type of pepper. The one we commonly see is called green millet spicy, and in some places it is also called Thai pepper. This one is more common among everyone. There is also a local chili pepper with a pointed end and a round end. The spiciness is not inferior to that of millet, and the skin is thick, crispy and tender. Local people also prefer to use these two kinds of peppers for cooking. Stir-fried dishes are made with these two kinds of peppers, especially the local peppers, which are the most authentic.

What we saw was the Pizhou radish. This purple-red radish is also a local specialty. The red-skinned radish is a little purple in color, crisp and not spicy, and has plenty of water. When stewing chicken or fish, they like to put some radish in it to enhance the flavor. In fact, I later found out that it was not that unpalatable after doing so.

When you get used to it, you will find that the radish tastes pretty good after being stewed. One kind of carrot like this is put in stews, and the other one is made more locally, called radish and vermicelli soup, and Liujing vermicelli is used to go with it.

One characteristic of this kind of radish is that after being cooked in a pot, the color of the soup will turn into a violet purple color. This kind of soup looks unappetizing, and the chef will cook it before cooking. I put a little local white rice vinegar in the soup bowl before, and the color returned to a colorless state. This is very magical.

This cucumber is also very unique. When we first went there, we often bought the kind of water cucumber that we used to commonly use in the past to make cold dishes and so on. But later we found that the local dry cucumber was the favorite among diners. Cucumber, pictured above. This type of dry cucumber is characterized by thick skin, green flesh, and a strong fragrance. When making it, peel off the outer skin and make it into cold dishes. The cucumber tastes really good.

Fried Ganqian is a good dish! Anyway, I think it's delicious, and the locals also like it. After living there for four years, I found that this dish has a high click-through rate and is also a local scenic dish. It is also a must-have dish when hosting a big banquet.

The locals in Pizhou also say that it is a foreign dish, but I think the fried Qianzi in Pizhou cuisine is a more typical Pizhou dish. Why do you say that? First, everyone loves it, the click-through rate in restaurants is quite high, and there are even a large number of semi-finished products for sale in the market; second, Thousand Sons need to use Thousand Sons Skin. It is a local specialty. Pizhou is rich in soy products, and cured clothes are very common. We generally use dried products, mostly called fried bean curds. You can buy fresh curds at any time locally, and the dried curds are Qianzi peel, so I say it is a local specialty delicacy.

Qianzi uses dried bean curd to make the outer skin, rolls the seasoned meat filling inside, and changes the knife to look like what we see in the picture. You need to dip it in vinegar when eating. It's a bit similar to the fried ring bells in Shandong cuisine, but there are some differences. The fried thousand seeds are also burnt on the outside and tender on the inside, and taste more fragrant. It is very chewy and the more you chew, the more fragrant it becomes. It is really delicious.

This dish is called Stir-fried Small Fish with Spicy Peppers. I have mentioned this dish many times just now. We saw that there are a lot of green beans in it, as well as a lot of green fresh peppers, the smallest amount. Just dried small fish. Because dried small fish is relatively expensive, the price in the local area is between 30 and 35. When frying this dish, there is very little dried fish. If we use our hands to measure it, it is just a handful of small fish, and the rest is completely filled with peppers and green beans. This dish is quite interesting, not only super It's spicy and relatively salty, but the dried fish tastes particularly fragrant, has a particularly good texture, and has quite an aftertaste.

This time I specially brought two kilograms back to prepare for my family. Stir-fried dried fish is best rolled into pancakes. If you see Pizhou people holding a roll of pancakes on the road and eating them while walking, that’s a sight in Pizhou!

This is fried river shrimp, with some chili peppers. In fact, there are not many ways to eat small river shrimp in the local area. Their best method is a method similar to boiling, boiling it in salt water, and then dipping it in seasonings to eat, but it must be fresh river shrimp. . The stir-fried river prawns are generally those that are about to be sacrificed, or those that don’t look particularly fresh, and then stir-fried with chili and leeks.

The above dish is more homely, it is fried shredded pork with pepper.

Their shredded pepper pork must be served with garlic sprouts or garlic sprouts. Because garlic is abundant in the area, these two ingredients are mostly used as ingredients. We can see that there is a lot of shredded pork here. When the chef stir-fries this dish, he also needs to add a lot of spicy millet, or add a little dried chili to stir-fry it. The shredded pork does not need to be starched. Buy it and grind it with a machine. That's fine. Dry and chewy is the taste that locals like. This dish must also taste spicy.

This dish is called fried bean sticks with sharp pepper. The one made in the supermarket is a little different from the one made by the chef. There are not many fresh peppers in the supermarket. Fresh peppers, leeks, or garlic sprouts are also used here. A dish made with local semi-dry salty bean sticks and stir-fried together. It goes well with rice and is also suitable for rolling pancakes. It is also a spicy dish and is very characteristic of Pizhou.

After visiting the supermarket, it’s time to go have lunch. This restaurant is located in Xinsu Center. It is said to be built by an old catering brand with a lot of money. It seems that it has indeed spent a lot of money. It has the feeling of a Jiangnan water town. The smoke from the cooking pots is curling up and the boat is leisurely. It is refreshing to be among them.

The cuisine has changed beyond recognition. It is neither pure Huaiyang cuisine nor Pizhou cuisine, but mixed with the flavor of improvement. It is still good to eat casually. You can’t be picky about food when you’re hungry.

I ordered a set of roast duck. Does the roast duck leave Beijing still have the taste of Beijing? Eat it while it's hot, the duck skin is crispy and the duck meat is tender. Use duck pancakes to roll up shredded green onions and melon strips, put two pieces of duck meat on it, smear it with duck sauce, and then have some Pizhou-style dried chili noodles or Jingpi-style roast duck. It will give you a different kick. Dried bamboo shoots are a dish worthy of praise. They are crisp, sweet and have an excellent taste. (Picture to be added next time) The staple food is very unique, the black steamed buns are filled with quicksand fillings, soft, glutinous and sweet. Do you know what this staple food is called?

Pizhou is a region in northern Jiangsu. The food in Pizhou is very different from that in southern Jiangsu. The farther south you go, the closer you get to the taste of Huaiyang cuisine, but Pizhou is the spiciest.

Looking back at our cities, every place has its unique local specialties. Due to regional differences, different styles of eating habits will also be formed. Some habits are not easy to change, especially diet, because everyone has been eating like this since childhood, and it has penetrated into the blood and is difficult to change. In fact, we are all the same. Once a habit is formed, it is difficult to change the food that we have identified with since childhood. This kind of food will follow you almost for a lifetime.

Although in this era, we have too many opportunities to accept new things, and we do not exclude any delicious food, but the food that leaves a mark on our bones, to be honest, if you let it be erased from your memory at once, is unlikely. That kind of taste is the taste of the heart and spleen, which is hard to let go! Because it is not only a delicacy, but also conveys a strong sense of local accent and nostalgia!

Pizhou, every time we come here, we will deepen our memories of chili food. In fact, there are many beautiful scenery that impress us. When we walk on Ginkgo Avenue, we will not only forget about chili. If you exist, you will also find that the fallen leaves of autumn are interpreted so beautifully and charmingly here!

This beautiful small town in northern Jiangsu has been a battleground for military strategists in history, but it is addicted to spicy food. I don’t know if it is this bloody spirit that created this area, or it was the chili pepper that created this tenacity. The bloody nature! Pizhou is a city with rich cultural heritage that makes people happy and fascinated, but its spicy eating custom makes outsiders worried.

Pizhou, everything is good except spicy!