What are the special snacks in Xuzhou?

Farewell my concubine. It is a traditional dish in Xuzhou, Jiangsu. In order to commemorate Xiang Yu, a hero who made great contributions to overthrowing the rule of Qin Dynasty, and to remember Yu Ji, a peerless beauty who cares about the country and the people and is upright and upright, Xuzhou people created a famous dish "Farewell My Concubine" that has been handed down to this day. After liberation, Mao Zedong, Liu Shaoqi, Chen Yi and other leading comrades of the party and state visited Xuzhou, and all tasted this famous dish and praised it. This famous dish was improved by the late famous chef Pei, and compared with the images of chicken and turtle, which implied a euphemistic and wonderful historical theme of Farewell My Concubine. Chicken and turtle are fresh and tender, and the soup is rich and mellow.

Diguo chicken dish-Pot vegetable soup is less, fresh and mellow in taste, fragrant in cakes and vegetables, and has the characteristics of softness and dryness. Nowadays, some chefs have improved the traditional cooking methods of local dishes, so they have introduced local dishes such as local chicken, local fish, local beef, local three delicacies, local tofu and local crayfish.

Longmen fish. Carp is the favorite food of Xuzhou people, and it is not only festive. Therefore, Xuzhou has the custom of "no carp, no table". When children enter school and students take entrance exams, they must cook carp for them to eat, which means "Jackie Chan". This dish is characterized by crispy outside and tender inside, five flavors, beautiful shape and delicious juice.

Rock sugar elbow. The color is bright red, crisp and fat, sweet but not greasy.

Dongpo returns to meat. During the Northern Song Dynasty, Su Dongpo was appointed as well-known in Xuzhou. At the age of two, the Yellow River burst in autumn and August and didn't return for more than 70 days. Sue led the whole city to fight floods and finally defeated the floods. By the middle of 10, the flood had retreated to safety. In order to prevent such danger from happening again in the future, Dongpo vigorously built the Yellow River levee the following year. At the same time, a flood control levee was built from the intersection of Yunlong Mountain in the south to the Yellow River levee in the northwest (this levee is still there, called Su Causeway). Seeing Su Dongpo exhausted and running for the people, the people slaughtered pigs and sheep one after another, carrying wine and vegetables, and sent them to the herdsmen for comfort. Su Hong can't refuse. After accepting it, he cooked it himself and returned it to the public. The cloud said, "Why did the father and the old man come? Zanthoxylum bungeanum curled up the Yangtze River. Water doesn't come from you, and it's not my job to go. " Back to the meat, hence the name. This dish is characterized by crispness, mellow, fat but not greasy. ?

Yuanyang Chicken Yuanyang Chicken is named after a beautiful legend: It is said that there was a beautiful concubine (Shuyang) at the end of Qin Dynasty who came to the ancient Wu to escape the Qin chaos. She is unparalleled, knowledgeable and determined not to marry a hero. One day when I visited the Confucius Temple, I saw Xiang Yu with bright eyes and extraordinary manners, holding a tripod in one arm and secretly admiring him. So I asked his father to invite Xiang Yu as a guest, and Yu Ji cooked a dish called "Yuanyang Chicken". His father understood, promised to kiss face to face, and funded Xiang Yu to rise up against Qin State, which perished. After Xiang Yu proclaimed himself emperor Xi, Pengcheng (now Xuzhou, Jiangsu) was established as its capital, and this "Yuanyang Chicken" was handed down in Pengcheng. "Yuanyang Chicken" is crispy, mellow, colorful and beautiful, and is deeply loved by people. ?

Stewed duck in oil. The most famous is Xuzhou Zhongji fried duck.

Pei xian nian (yuan) sauce dog meat. It has a production history of over 265,438+000 years. According to Records of Historical Records, Fan Kuai, a famous soldier under Liu Bang, made a living by killing dogs when he was young. Liu bang has a deep friendship with him and often eats meat for free, which makes Fan unhappy for a long time. In order to avoid Liu Bang, Fan moved the meat stall to Eastern Xia (now Xiazhen, Weishan County, Shandong Province). When Liu Bang heard the news, he rushed there. When the river was blocked, he had no money to take a boat. Suddenly, a giant salamander swam from the middle of the river and carried Liu Bang across the river. When Liu Bang found Fan Kuai, Zheng Fan was worried that dog meat would be neglected. Liu bang grabbed dog meat and ate it. After Liu Bang ate it, people rushed to buy food. Later, Liu Bang often crossed the river to eat it. Fan Kuai was very angry, so he killed it and cooked it with dog meat. I didn't expect dog meat to smell better. It was sold out. Up to now, dog meat has been cooked in soup, and its flavor has not diminished. Therefore, Pei county dog meat is also called "giant sauce dog meat". After Liu Bangding ruled the world, Fan Kuai passed the annual juice soup to his nephew and passed it on from generation to generation. Pei county dog meat is mainly cold food, so it doesn't need to be cut with a knife, and it tastes particularly good when it is torn by hand. According to legend, after Liu Bang became the director of Surabaya Pavilion, he was very angry when he learned that Fan Kuai had killed the old catfish. He took all Fan Kuai's knives for cutting dog meat and ordered him not to use them in the future. Fan Kuai had no choice but to tear up the dog meat and sell it by hand. Therefore, the eating method of "Pei County dog meat does not need a knife" has been passed down to this day. In BC 195, Emperor Gaozu Liu Bang put down the rebellion of Ying Bu, king of Huainan, passed through his hometown Pei County, hosted a banquet for the villagers, drank wine with dog meat, and wrote "Song of the Great Wind": "The wind blows and clouds fly, Wei Jiahai returns to his hometown, and Andrew's hero is guarding all directions today!" Today, Pei County dog meat is famous all over the world for its song of great wind.

Burn mixed food. Originated from Huaiyang cuisine, it has been developed in Xuzhou.

Stewed meat. The dietary characteristics of Xuzhou bazi meat are: fat but not greasy, rich in flavor and attractive in color. Xuzhou bazi meat is the general name of this snack, and there are other auxiliary dishes to match it, such as: Four Joy Meetballs, dried orchids, kelp knots, gluten, bean gluten, bean skin, yuba, rotten clothes, vegetarian chicken slices, tiger skin eggs, day lilies, small vegetables, beans, sausages, ribs, elbows, chicken legs and so on. , can meet the different dietary needs of customers, need a bottle.

Mutton soup. Fuyang Festival was originally a local folk custom in Xuzhou. Every summer comes, people will eat mutton and drink mutton soup to keep fit, nourish yin and replenish qi. Therefore, there has long been a folk saying that "Pengcheng helps sheep with a bowl of soup without a doctor prescribing it". As we all know, eating mutton and drinking mutton soup is "sweating". Eating hot mutton in winter is the best, and Xuzhou people are determined to do the opposite. In the hottest dog days of the year, they eat mutton with red oil and many peppers, which is the spirit handed down from ancient people and has always been a battleground for military strategists. It is in this way that Xuzhou people show their indomitable spirit in the face of difficulties, which is really commendable.

Spicy soup and fried dumplings. Xuzhou classic takeaway breakfast.

Ta (what) soup. Pheasant, the predecessor of Tang Zhe, is the earliest soup of the Chinese nation. It is said that the name of "Zhuitatang" comes from Emperor Qianlong of Qing Dynasty. When Qianlong visited Jiangnan six times, he passed by Xuzhou, and the local magistrate presented this soup. Emperor Qianlong tasted it and found it delicious. He asked the magistrate, "What is this soup for?" The local county magistrate had a brainwave and drew a word to eat, another word to eat, meaning to eat, and casually said "what soup". The name of what soup has been handed down. Shortly afterwards, Gan Long summoned Xuzhou Tang Zhe as "the best soup in the world". People use it to soak fried dough sticks and bake sesame cakes, all of which are fun and enjoyable. In Xuzhou, if you want to drink the most authentic and authentic pitaya soup, you must go to the pitaya soup shop in Mashi Street, Jiefang South Road, Xuzhou. At six or seven o'clock in the morning, Xuzhou citizens who come here for breakfast have already queued up, and the store is also very lively.

Zhuang Mo. Xuzhou Zhuang steamed buns are also called "Guo kui", "Guo pai" and "Mao chuai noodles" locally. Made of unfermented flour. The name of Guo Kui is related to Guo Kui in Shanxi. The only difference is that the steamed stuffed bun near Xuzhou is 3 cm thinner than the pot helmet, because it is thin and the heat of the kang is relatively thorough. In the old days, Xuzhou people let their children and the elderly eat two strong steamed buns on birthdays or other meaningful occasions, indicating that they are healthy and can grow strong in the future. Now in Xuzhou city, Zhuang steamed buns and Shuizhuang steamed buns are generally used to eat mutton buns, but Zhuang steamed buns are generally not eaten at ordinary times.

Steamed buns? (luǒ？ Mū) When reading "naked touch" in authentic Xuzhou dialect, the homonym is actually "touch" (with allusions). As a kind of pasta originated in Xuzhou, steamed stuffed bun has a history of more than two thousand years. Due to the convenient transportation in Pengcheng, a regional central city in northern Jiangsu, steamed stuffed buns are widely circulated in the local area. It is characterized by softness when warm, hardness when cold, rigidity in softness, thinness and toughness, and is not easy to be damaged. It can be eaten with all kinds of dry and wet ingredients, and it is frothy, transparent and low in light transmittance.

Pot stickers are characterized by: hard but not hard, dry and sweet, delicious and appetizing, satisfying hunger and enduring food, and over time, so they are widely known.

Frog fish is called "frog fish" because it looks like tadpoles. The raw materials for making "frog fish" are mostly sweet potato starch, and some are mung bean starch or pea starch.

Bean brain is a snack with bean products flavor, which is deeply loved by the masses because of its economy, convenience and palatability. It has been enduring for hundreds of years and is widely circulated in Xuzhou area.

Pancakes "Round as a full moon, as big as a bronze pheasant, as thin as a stream of paper, and as colorful as a yellow crane feather? The taste is crisp and the fragrance is far away? " This is Pu Songling's description and praise of pancakes in Pancake Fu. Vegetable pancakes are the sublimation of pancake culture and taste better!

Hamburg, China. The improved Xuzhou Chinese hamburger has a different flavor from the northwest.

Fried noodles. Xuzhou fried noodles are generally fried with green vegetables and mung bean sprouts.

Fried golden cicada. Xuzhou dialect is called "crab turtle", which has high nutritional value.

Salt beans. Commonly known as "old salt beans" and "smelly salt beans", they are found in supermarkets now, and they are euphemistically called plum blossom beans. It is a spicy, tender and delicious side dish made by soybeans harvested in their own fields during winter leisure in northern Jiangsu. "Smell stinky, eat fragrant, and don't eat in a panic." This is the local people's praise for salt beans. According to legend, when Chu and Han fought, Liu Bang's army won many battles, but Xiang Yu just fled in a hurry. During the escape, there was no food and grass, and the soldiers had no food to eat, so they cooked soybeans for food, but Liu Bang kept chasing them, so he put the unfinished soybeans into Pubao and hid them in the hay cart. That was five or six days after I escaped from Liu Bang's pursuit. When I took out the cooked soybean again, I found that there were long white silk in it, so I lamented my hard life and didn't even eat it. However, some of them add salt to soybeans with white silk. Unexpectedly, the salted soybeans are more delicious than the original ones. As a result, salt beans became popular in Xiang Yu's army. Later, Liu Bang defeated Xiang Yu, and salt beans became Liu Bang's trophy. As salted beans are a daily food, they will turn sour if left for a long time, so when the salted beans are slightly sour, they will be taken out and dried, which can be preserved for a long time. Just take it out when you eat it again and soak it in boiling water.

Lashi Xuzhou local wedding banquet is an essential dish.

Butterfly dumplings in Xuzhou, Zi Shan are deeply loved by people because of their crisp taste, moderate salty taste, slender noodles and convenient eating. The butterflies in Xuzhou are beautiful in appearance and delicious. Su Dongpo loved this kind of prickly heat during his tenure in Xuzhou, and wrote in "Poems on Cold Classics": "Fine hands are rubbed into jade, blue oil is fried into light yellow and deep, and it is insignificant in the spring of night sleep, crushing the beauty to hold gold ("Cold Classics "is another name for prickly heat in Han Dynasty). However, Xuzhou people's favorite way to eat is to roll buns with porridge, which is very comfortable to eat.