Pu cuisine is a specialty of Huai 'an. This dish is fragrant, sweet, crisp and delicious, as if it still smells like tender bamboo shoots. This dish is the only local product in Huai 'an. It grows in Shaohu Lake and Yuehu Lake in Huai 'an City. If transplanted to the suburbs or Jiangnan and Guangdong, the entrance will not be eaten.

According to legend, Liang Hongyu, the hero of the Jin Dynasty, was besieged by Jin people and cut off food when he was sticking to Huai 'an City. He searched everywhere in the ancient city for wild plants to satisfy his hunger. He found that horses eat cattail and realized that people can eat cattail roots. In the Ming and Qing Dynasties, Huai 'an people created a set of special cooking skills for stewing Pu-cai in practice.

The part of the leaves in the water is like a slender jade tube. Put this tender rhizome of cattail into chicken soup or broth and stew it with seasoning. It would be better if it was stewed with pork. This dish is delicious and nutritious, and it is a delicacy in Huai 'an. Now, through people's continuous practice, improvement and careful cooking, we have been able to cook several famous dishes such as steamed typhoid fever and stewed typhoid fever.