Liang Lai Feng Restaurant got its name from the famous poem "Guests come from two sides, customers come from both sides".

In 1912, Shandong native Zhang Jixiao created spicy eel soup in Xuzhou, which was later improved and developed into "Ma'anqiao Spicy Soup" by Hu Yuede and Hu Xingren, father and son of Kuidong Lane, Nanguan, City. In 1963, Hu Xingren was transferred to Lianglaifeng Restaurant to cook spicy soup.

In 1975, after Hou Zhaojun took charge of spicy soup, the restaurant "Feng Tianxing Roast Chicken Restaurant" became famous in Xuzhou's gourmet world. The roast chicken and beef produced by this restaurant are like a gorgeous flower, blooming in the famous historical and cultural city.

Xuzhou.

The Islamic halal flavor brand "Feng Tianxing" was originally from Nanjing. He was a famous chef in the south of the Yangtze River. He moved north to Pengcheng during the Qianlong period of the Qing Dynasty. It has been more than 200 years ago.

The reason why "Feng Tianxing" is famous all over the world is not only the unique and exquisite formula and ingredients, but also the superb and meticulous operation technology.

Legend has it that whenever the pot is cooked in Feng's workshop, the aroma floats for miles, causing passers-by to stop and take a deep breath.

Therefore, the "Feng Tianxing" roast chicken restaurant won praise from the people in one fell swoop and enjoyed a good reputation.

Pengzu Yingwei Banquet: Pengzu, whose surname was Qian and whose name was Keng, was from Emperor Yao's time. He was the originator of health preservation in my country and the forefather of cooking.

Yingwei refers to Yingqi and Weiqi. The two qi are generated from the essence of food grains and water.

Ying Qi works within the blood vessels and nourishes acupoints throughout the body; Wei Qi runs outside the blood vessels and has the function of defending the body and resisting the invasion of external evils, hence the name.

Pengzu Yingwei Banquet inherits Pengzu's health-preserving thinking, develops Pengzu's medicated diet and guided health-preserving techniques, and absorbs the essence of Taoist food culture, adding new cultural connotation to Pengzu's cuisine.

There are three kinds of Peng Zuying Wei Banquet, each with more than 20 dishes and noodles, and a total of more than 60 dishes are planned.

Take one of them as an example: eight cold dishes, four dishes of dried fruits, four dishes of side dishes, eight dishes of hot dishes, one soup, four snacks, and one fruit plate.

Representative cold dishes include fried pine nuts, sugared shrimps, fried cicadas, etc.; representative hot dishes include braised fish fillets with crab roe, stewed crucian carp with mica, white-caught chicken with minced meat, golden jade roasted mutton, Huaiyi sweet and sour fish, and shredded ginkgo biloba, etc.

Soup grits or eel spicy soup; dim sum representatives include Pengcheng scallion pancake, Chinese crispy cake, and two-color chaos.

The Peng Zuying Wei Banquet developed by Pengcheng Hotel is a huge contribution to the Chinese nation's food culture.

Xiang Yu's Hongmen Banquet: "Historical Records."

"The Chronicles of Xiang Yu": Yu was at Hongmen, Pei Gong's army went up, Pei Gong came to Hongmen to thank him, Xiang Wang stayed with Pei Gong to drink", so it was named Hongmen Banquet. It was just that Xiang Yu hosted a banquet for Liu Bang, so it was also called "Xiang Yu Hongmen Banquet". The banquet was regarded by historians as

Famous scholars and military strategists call the banquet "a banquet without a good banquet, but with hidden murderous intent". However, as a description of food culture and literary figures, it can be said to be a vivid work. We exclude the "no good banquet" and various historical comments on the Hongmen Banquet.

, simply use the past for the present, focus on exploring the food culture of the pre-Qin and Han Dynasties, and use modern aesthetics, modern packaging, and persistence?

*2 dishes, 15 hot dishes, 3 soup dishes, 5 kinds of staple food, 35 dishes in total.

Representatives of Lianglai include Baiguo Qianzhen, Yanglai Deerji, Baidong Botiao, etc.

Representative hot dishes include: braised camel trotters, donkey hide gelatin, chestnuts and dates, Fan Zeng whitebait, white wall cod, jade duck goose, Bawang three whips, etc.

The soups are: water shield and mandarin fish clear soup, bamboo fungus soup, and Jiangling preserved egg custard.

The staple foods are: persimmons, walnuts, chestnut noodles, steamed kidney bean noodles, yellow rice dumplings, Shaanxi poached fish, etc.

Fan Kuai's dog feast: "Book of Han" biographies record: "Fan Kuai, the Marquis of Wuyang, was a native of Pei. He slaughtered dogs as a business, and later he and the great ancestor hid in Mangdang Mountain." The whole dog feast has been mentioned as early as the pre-Qin Dynasty, but

It was only when Fan Kuai butchered and cooked dogs that he truly became a master, forming a unique dog-eating dish. Pengcheng Hotel researchers focused on the pre-Qin and Han culture as the theme and developed the "Fan Kuai dog-eating dish" to demonstrate the legacy of dog-eating in Xuzhou during the Han Dynasty.

, this feast not only has the correct nutritional compatibility, but also uses tricky and unique parts.

It gives a new cultural connotation to "Looking at the culture of the Han Dynasty in Xuzhou". The Fan Kuai Dog and Turtle Banquet has 8 cold dishes, 12 hot dishes, 4 soups and side dishes, 4 staple foods, and a total of 28 varieties.

Representative cold dishes are Fan Kuai preserved meat, five-spice dog meat, white-cut dog meat, etc. Hot dishes include dog meat in turtle sauce, spicy dog ??meat, fried dog steak, and southern-rubbed dog legs. Soups and side dishes are: turtle sauce soup, and stone ear dog meat.

Soup, assorted peanuts, sweet oil and green peppers. The staple food is: flat food, yellow rice sesame balls, glutinous rice balls and Hu cakes.

Steamed buns, steamed buns, Liang Lai Feng Spicy Soup, Pot Sticker Dumplings, Zhongji Oil-roasted Duck, Xiaoxiao Liangpi, Qianli Xiang Wonton.

Street Snail, Old Place Lobster.