How do you spend your composition on the Double Ninth Festival?

How do you spend your composition on the Double Ninth Festival?

Xuzhou, known as Pengcheng in ancient times, is one of the b

How do you spend your composition on the Double Ninth Festival?

How do you spend your composition on the Double Ninth Festival?

Xuzhou, known as Pengcheng in ancient times, is one of the birthplaces of China cooking and the enfeoffment of Peng Zu, the originator of China cooking and health preservation. The name "Pengcheng" comes from Peng Zu's enfeoffment-the ancient Dapengguo.

Xuzhou has a long history of eating fu sheep, which can be traced back to Xia, Shang and Zhou Dynasties. According to the examination, as early as the Emperor Yao period, Peng Zuzhuo, the originator of China cooking and health preservation, used soup instead of sheep to worship Emperor Yao. Because Yao often eats this soup, he lives long, so he is named Pengkeng. Peng Zu's mother, Ghost Fang, is from Dingling. She grew up in the desert and has the habit of eating sheep. It can be inferred that Pengcheng people's custom of eating sheep originated in Peng Zu five or six thousand years ago, almost in sync with the history of Chinese civilization.

With the changes of the times, Xuzhou has not only completely retained the tradition of eating Fuyang, but also formed distinctive local characteristics. There are nearly 40 varieties of lamb feast foods in three categories, such as red roasted sheep's head and Tibetan fish, which add connotation to Xuzhou Fuyang culture. Nutrient-rich broth mutton, delicious braised mutton, burning Chuanjiang mutton, crispy and delicious lamb chops; A bowl of mutton soup, two favorite mutton buns, and red Chili oil, I ate a mouthful of oil and sweated all over, leaving only one word after dinner-cool!

Before 2004, Xuzhou democratic organizations organized folk activities to eat sheep. Since 2005, Xuzhou Municipal Government has incorporated this folk activity into Xuzhou's food culture. A few years later, folk eating sheep became the "feast of eating sheep" in the national catering industry, and at the same time, a series of contents with folk characteristics such as the collection, transmission and cultural performances of the flame of eating sheep were added, which attracted many Huaihai economic people.

"This is very grand. I feel really different from others. It's really different to eat mutton in summer and we all eat mutton in winter. Coupled with the history and culture of Peng Zu, it really feels different. "

"I'm from Jiangyin, Jiangsu, and the Fuyang Festival in Peng Zu, Xuzhou is very well organized and grand. I hope to carry forward and carry forward the catering culture. "

Celebrities, famous cities, holy places and festivals show the rich heritage of Xuzhou, an ancient historical and cultural city, and interpret the glory of the ancient capital. Xuzhou Fuyang Festival is becoming more and more famous, and its reputation is getting farther and farther. In 2008, China (Xuzhou) Peng Zu Fuyang Festival won the title of "China Excellent Festival Brand" and Peng Zu Fuyang Festival was awarded as "Xuzhou Intangible Cultural Heritage". In 2009, China Cuisine Association recognized Xuzhou as "the hometown of Fuyang cuisine in China", thus confirming the uniqueness and authority of Xuzhou Fuyang Festival in China.

During this year's Fuyang Festival, a sacrificial ceremony full of Han characteristics was held in Seoul, Jiuli District, Xuzhou City. Nearly 50,000 tourists from 20 domestic provinces and cities such as Xuzhou, Beijing and Shanghai and the Hong Kong Special Administrative Region gathered here. As soon as the sacrificial bell rang, China's music began, trombones sounded, gongs and drums were dense, and there was dragon dance. Under the leadership of Wang Xianli, a descendant of Peng Zu, a China culinary master and a representative figure in Xuzhou cuisine, nearly a thousand chefs lined up in front of the statue of Peng Zu to pay homage. Subsequently, Wang Xianli, the Fuyang emissary of Peng Zu Fuyang Festival and the China culinary master, took fire from the cauldron in front of the statue of Peng Zu, lit the Fuyang Festival flame and started the torch relay for nearly a week.