Must-eat food in Xuzhou

Xuzhou is a relatively famous city in Jiangsu. When you go out, you will come across many small restaurants opened by people from Xuzhou. The most famous dish must be clay pot chicken. In addition to clay pot chicken, the must-eat delicacies in Xuzhou must include tangta soup and braised pork with pork belly. These are delicacies that every local household can make and often eat. This article introduces several must-eat foods in Xuzhou. Those who want to visit Xuzhou can take a look.

The long history is the key to promote "Yangtatang"

It is a unique breakfast delicacy popular in Xuzhou, Jiangsu, Suzhou, Anhui and Zaozhuang, Shandong. Legend has it that it originated from Peng Zu's "pheasant soup". It is based on chicken soup, accompanied by oatmeal, gluten, pepper, mung beans and other ingredients. It is delicious and spicy, with a unique taste, and is deeply loved by people.

In addition, many citizens are in the camp of recommending tangtatang. "I have seen local celebrities from Xuzhou at the tangtatang restaurant on Mashi Street many times in the morning. They always drink two bowls of tangtatang before returning to their hometown. Can't it be a representative delicacy?"

Recommend "Ba Zi Rou" a must-eat delicacy for lunch

According to legend, at the end of the Eastern Han Dynasty, Liu Bei, Guan Yu and Zhang Fei decided to become sworn brothers. Zhang Fei was a butcher, so he cooked pork and tofu in the same pot.

Later, during the Sui Dynasty, a famous chef in Lu perfected this method. He selected pork with skin, stewed it in a jar, and seasoned it with a secret soy sauce. The stewed pork was fat but not greasy, lean but not dry, with bright color and mellow taste. It was reasonably priced and was deeply loved by the people. This practice, combined with the legend of Liu Bei, Guan Yu and Zhang Fei becoming sworn brothers, became today's Bazi Rou.

Many citizens who support "Ba Zi Rou" as Xuzhou's signature food believe that "it is now very common to eat Ba Zi Rou at noon in Xuzhou. It has become a Xuzhou specialty and is very popular. It should be promoted."

But there are also objections, "Jinan Baozirou is one of the famous Chinese snacks and a very distinctive snack in Jinan cuisine. Although it is also popular in Xuzhou, it cannot be fully represented as Xuzhou's local cuisine."

The Fuyang Festival has become a symbol of

With the creation of Xuzhou Fuyang Festival in recent years, Pengcheng Fuyang cuisine has received more and more attention. It is understood that the Sheep-Fu Festival is a unique food culture festival with distinctive features and a long tradition. In the Chinese food garden where color, fragrance, taste and shape compete for splendor, it is an ancient and unique flower with strong national characteristics and local flavor.

Therefore, it makes sense that many citizens strongly recommend the delicacies of the Fuyang Festival. "Xuzhou's roasted lamb can be said to have its own characteristics, and Fengxian lamb is also well-known far and wide. If we can make dishes based on lamb delicacies as iconic dishes, it will not only highlight the Xuzhou Fuyang Festival, but also create Xuzhou's own local brand." said citizen Mr. Lu.

Food experts: Earth pot chicken is not qualified to represent Xuzhou

Earth pot chicken was originally a dish cooked by farmers in the northwest of Tongshan County. Later it flowed into the urban area of ​​Xuzhou and was called "one-pot chicken" by the people.

Pengcheng Fish Balls

"Pengcheng Fish Balls" were made by a chef named Shi Changxiang during the Republic of China period. Its original name was "Nanguan Fine Powder Balls". In the late 1960s, a Xuzhou cooking master modified this dish and participated in a provincial competition, where it received rave reviews. Nowadays, fish meat and fat are added with pearl powder and kneaded into the dish. It melts in the mouth and no soy sauce or chili is needed when cooking. The original flavor can be called an exquisite delicacy. The second recommended dish is "Sweet Potato with Honey Juice", which is also one of the Xuzhou delicacies with a history. However, due to the complicated preparation process of these dishes, they are rarely cooked in restaurants nowadays, so they are not well known to the public.