Pengcheng Fish Pill, a traditional dish of the Han nationality in Xuzhou, was created by Li Zichang, chef of Yuelai Restaurant in Kangxi period of Qing Dynasty (said by the famous chef Zhai). It is white in color, fresh and delicious, calming the nerves and nourishing the stomach. Kang Youwei once wrote a couplet praising: "Pengcheng fish balls are famous for a long time, far exceeding the north and south." Now hotels in Xuzhou are all made by famous teachers, also called fish pearls and Pengcheng fish balls. Authentic Pengcheng fish balls are white and tender in color, excellent in quality and delicious in taste. It is round in water, flat on a plate, and long on chopsticks. Their craftsmanship is superb, which is beyond the reach of ordinary chefs.