The "Eight Major Types" of Xuzhou specialties
"Misandao, croissant honey, strip cakes, sesame chips, peanut candy, money cakes, glutinous rice sticks, osmanthus crisp candy", commonly known as Xuzhou "Eight great things".
Misandao
Its color is golden, the surface is bright, the skin is broken into clouds and decorated with sesame seeds, the craftsmanship is exquisite, and the shape is beautiful. It is soft and crispy in the mouth, with continuous pulp, crispy on the outside and waxy on the inside. It is sweet and delicious, rich in nutrients and beneficial to the body.
It is said that Mi Sandao was first produced in Xuzhou. During the Northern Song Dynasty, when Su Dongpo was the magistrate of Xuzhou, he was very close to Zhang Shan, a hermit on Yunlong Mountain. They often met over wine. One day, Su Dongpo and Zhang Shan People were drinking and composing poems in the Crane Pavilion. When he was drunk, Su Dongpo took out a newly acquired sword and tried it on the bluestone beside the well of Drinking Crane Spring. He cut three times in a row, leaving a deep mark on the bluestone. Su Shi was very happy to see the sword cutting iron like clay. At this moment, the attendant brought cakes for tea and snacks. There was a new honey cake that was very delicious, but it had no name yet. Friends asked Su Dongpo to name the cake. When he saw This kind of pastry is oily and golden, and there are three floating marks on the surface. I casually replied, "It's honey three swords."
Later, "Misandao", which was named by Su Dongpo himself, became famous for a while, and tea shops and pastry shops in Xuzhou City rushed to make it. After hundreds of years of circulation, the recipe and craftsmanship of Xuzhou Misandao It has reached the level of proficiency. Probably because of the reverence for Su Dongpo, Xuzhou people also have a special liking for Xuzhou Mi Sandao. When Emperor Qianlong of the Qing Dynasty passed by Xuzhou on his three trips to the south of the Yangtze River, he named someone from the Xuzhou government office. Go to the century-old store "Taikang", which is today's Taikang Hui Food Store in Xuzhou City, to make the Yushan Mi Sandao. Legend has it that after Emperor Qianlong ate the Mi Sandao, he wrote "Longyan Dayue" in his handwriting, "The best in Xuzhou, an imperial tribute."
Sheep's Horn Honey
It is named after its shape that resembles a goat's horn and contains honey. This strain is refined from the finest flour, honey, sugar, maltose, vegetable oil, glutinous rice flour, etc. The finished product has three layers inside and outside: honey syrup, horn shell and powder. When eating, bite the horn shell and the honey will flow out. It is sweet and has a unique flavor.
Allusion to Yangjiaomi: The ancient city of Xuzhou was the capital of the Chu State founded by the overlord Xiang Yu. According to folklore, Overlord Xiang Yu led his army to fight Liu Bang of Han Dynasty in front of Jiuli Mountain. When the people were exhausted and hungry and thirsty, a shepherd boy on the mountain filled a goat's horn with wild honey and offered it to King Xiang Yu and his concubine Yu Ji. After drinking, they fell asleep. Feeling refreshed and happy, the Overlord was overjoyed and gave the shepherd boy his sword studded with gold and silver jewels. Later, military commander Fan Zeng ordered the imperial kitchen to make a croissant-shaped pastry with flour and filled with honey and maltose, which became a famous pastry in the palace of the King of Chu. With the passage of time, the past imperial dim sum of the Chu Palace has gradually evolved into a famous specialty dim sum in the ancient city of Xuzhou. Because its shape is like the two horns on the top of a sheep's head, and the syrup inside is made of honey, sugar and other ingredients, it tastes fragrant and sweet.
The allusion of yangjiao honey: The ancient city of Xuzhou was the capital of Chu State established by the overlord Xiang Yu. According to folklore, Overlord Xiang Yu led his army to fight Liu Bang of Han Dynasty in front of Jiuli Mountain. When the people were exhausted and hungry and thirsty, a shepherd boy on the mountain filled a goat's horn with wild honey and offered it to King Xiang Yu and his concubine Yu Ji. After drinking, they fell asleep. Feeling refreshed and happy, the Overlord was overjoyed and gave the shepherd boy his sword studded with gold and silver jewels. Later, military commander Fan Zeng ordered the imperial kitchen to make a croissant-shaped pastry with flour and filled with honey and maltose, which became a famous pastry in the palace of the King of Chu. With the passage of time, the past imperial dim sum of the Chu Palace has gradually evolved into a famous specialty dim sum in the ancient city of Xuzhou. Because its shape is like the two horns on the top of a sheep's head, and the syrup inside is made of honey, sugar and other ingredients, it tastes fragrant and sweet.
Pei County Donkey Meat with Turtle Sauce
Produced in the hometown of Liu Bang, its delicious taste is recognized by the world. There is a saying that "dragon meat is in the sky, donkey meat is underground".
Wanglaowu Sauce Beef
Wangji Sauce Beef has a long history. In the late Ming and early Qing dynasties, it became famous in Northern Jiangsu, enjoying the reputation of "Wang Ji Sausage; Wang Ji Roast Chicken, No. 1 in Northern Jiangsu". Mr. Wang Laowu, the only authentic successor, while maintaining the essence of his ancestors, combined with the current high technology to continuously innovate, and the fine processing continues to this day.
It has a long production history, unique flavor, is easy to store, and is convenient to eat. It is very popular with consumers and is recognized by more and more foreign customers. After tasting it, they all applauded. The products are sold in Beijing, Shanghai, Guangzhou, Nanjing, etc. Taking root in the soil, it has also been brought to the United States and Japan as holiday gifts.
Therapeutic effects:
Beef has the effects of replenishing qi, nourishing the spleen and stomach, strengthening muscles and bones, reducing phlegm and wind, and quenching thirst and saliva;
Applicable It is suitable for people with depression of Qi, shortness of breath, weak body, weak muscles and bones, anemia and chronic illness, and those with yellowish and dizzy complexion.
Butterfly dumplings
A kind of fried noodles made of glutinous flour and dough twisted into rings. Today's dumplings are made of flour, as thin as noodles and in the shape of a ring.
Sanzi is also called cold utensils. Jia Sixie's "Qi Min Yao Shu" records in detail the production methods of cold utensils during the Three Kingdoms, Jin and Southern and Northern Dynasties. 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 of Cold Utensils": "Slim hands are rubbed into jade for several times, and green oil is fried into a tender yellow color. When the night comes, spring sleeps without weight, and the beautiful woman is crushed and wrapped around her arms. "Gold." ("Hanju" is another name for Sanzi during the Han Dynasty)
Sanzi is also often used as a traditional Chinese medicine by the people. Therefore, people in Xuzhou often use steamed glutinous rice soup to soak in soup, along with Corydalis Corydalis and Melia azadirachta to treat urinary obstruction in children. Burnish Sangui and sheep blood and add steamed bun soup to treat persistent red dysentery. Especially postpartum women, drink brown sugar tea and make steamed buns during confinement to help disperse abdominal stasis. However, Xuzhou people’s favorite way to eat it is to bake steamed buns and steamed buns, served with gruel, which makes it a pleasant and comfortable meal.
Lao Mo
The authentic Xuzhou dialect pronounces "naked", and the homophone is actually "拋touch" (there is an allusion). Steamed buns come from Xuzhou, Jiangsu. As a kind of pasta originating from Xuzhou, steamed bun has a history of more than 2,000 years. Due to convenient transportation, this kind of pasta is widely spread in the Central Plains, and there are many variations in Zhengzhou, Luoyang, and Anhui. The pronunciation of Han Xin's allusion to the woman's "just touch it and it will be done" is orthodox in pronunciation.
Laomo was originally a thick cake, slightly related to "Zhuangmo". It was originally a large thick cake, but due to a rush for time, it was made into a thin dough, and eventually it became its own style.
Originating from Pengcheng, Xuzhou, steamed buns are widely spread in the region due to the convenient transportation in Pengcheng, the central city of northern Jiangsu region. And because it is simple and unpretentious, it can only be used as a side dish or daily food, but because it has no technological content, it is not so "rare" and has no popular factors. Later, steamed buns developed into steamed buns and cabbage buns. Caihezi is made by baking two steamed buns on an oiled pan. In the middle of the steamed buns, leeks and other fresh vegetables are placed. Eggs, salt, oil and other condiments can be added. After being cooked by hand, it tastes delicious. No other accompaniments are needed. The more classic one is leek zygote.
Burdock Crisp
Burdock enjoys the reputation of the king of vegetables, comparable to ginseng in Japan. It is a health care product with extremely high nutritional value. It is a treasure throughout the body and is rich in nutrients. Inulin, cellulose, protein, calcium, phosphorus, iron, and other minerals and amino acids needed by the human body, among which carotene is 280 times higher than that of carrots. It can prevent constipation, lower cholesterol, and has a good preventive effect on high blood pressure and rectal cancer. There is also a kind of arginine in the fleshy root of burdock that can promote the secretion of sex hormones, which can improve physical fitness and enhance physical strength. Burdock also contains dietary fiber, and its content is extremely rich. It can be called the highest dietary fiber among vegetables. The fiber of burdock can stimulate large intestine peristalsis, help defecation, lower cholesterol in the body, reduce mildew and waste accumulation in the body, and achieve the effect of preventing stroke and preventing and treating gastric cancer and uterine cancer. Western medicine believes that in addition to its pharmacological effects such as diuresis, expectoration, and antidiarrheal, it is also useful in dietary therapy for constipation, hypertension, and hypercholesterolemia, and has a certain role in preventing cancer. Burdock is a good traditional Chinese medicine in my country. Traditional Chinese medicine believes that it has the effects of dispersing wind-heat, clearing the lungs and clearing rash, detoxifying and soothing the throat. It can be used for wind-heat colds, coughs with phlegm, measles, rubella, sore throat and other diseases. According to medical research reports, eating more burdock can also help regulate blood sugar and is very suitable for diabetics. An infusion of the root cures coughs, rheumatism and stomach aches. Recent studies have shown that regular consumption of burdock can prevent premature aging of the human body and prevent the occurrence of high blood pressure.
Children's Crispy
During the Chu and Han Dynasties, Concubine Yu loved to eat sweets. In order to win a smile from a beautiful woman, Xiang Yu, the overlord, searched everywhere. One day, he met an old man by chance. The old man gave something to his mouth. It was crispy, sweet but not greasy. Yu Ji laughed heartily and praised it after eating it. Later, this thing was named "tribute candy", which is today's "children's cake".
Xuzhou’s specialty children’s cake is a traditional food during the Qianlong period of the Qing Dynasty. It is characterized by the three properties of “fragrant, crispy, and sweet” and is a good product suitable for all ages.