Yangfang Tibetan Fish: It belongs to Jiangsu cuisine and is called the first dish of China traditional classic cuisine, with a history of 4,300 years. Fresh fish and fresh mutton are integrated, and the taste is fresher.
Farewell My Concubine: A classic traditional dish of the Han nationality in Xuzhou, Jiangsu Province, and one of the classic traditional dishes of Hunan cuisine and Jiangsu cuisine. Chicken and turtle are fresh and tender, and the soup is rich and mellow.
Diguo chicken: a traditional dish, the main ingredients are chicken, eggs, white flour and corn flour. It tastes fresh and mellow, the cake tastes like a dish, and the dish smells like a cake.
Dongpo huiguo pork: a traditional local dish in Xuzhou, Jiangsu Province, which belongs to Xuhai cuisine. This dish is made of pork belly ribs, cut into large pieces, washed with clear water, put into a casserole, and served with various seasonings and fresh soup. Cook with strong fire first, and then simmer with low fire until crisp and rotten.
Pei County Dog Meat: generally refers to the dog meat with giant salamander sauce, which is the most famous local traditional dish in Pei County, Jiangsu Province. It not only has high nutritional value, but also has the medicinal function of helping digestion.
Xuzhou bazi meat: a specialty of Xuzhou and one of the famous snacks in China. The meat melts in the mouth, fragrant but not greasy.
Golden silk wrapped gourd: Xuzhou specialty, named after pictographs. It is characterized by sweet and sour taste, intertwined with golden thread, full of fun, and has the effects of promoting digestion, resolving food stagnation, removing blood stasis, stopping dysentery, and resisting bacteria.
Sweet and sour four Kong Li: Xuzhou traditional famous dish. There are many legends because of its long history. Generally, carp has two nostrils, but the carp produced in Tongshan County and Peixian County along Weishan Lake has four nostrils, which is fatter than the carp in the Yellow River.
Mutton Slippery Ridge: A famous traditional snack in Xuzhou, Jiangsu Province, which is delicious and fragrant.
Pengcheng Fish Pill: also known as Fish Pearl, was created by the chef of Yuelai Restaurant in the Kangxi period of Qing Dynasty. White color, fresh and tender taste, calming the nerves and nourishing the stomach. Kang Youwei once wrote a couplet praising: "Pengcheng fish balls are well-known and have a long-standing reputation."