Xuzhou City, what are the little-known snacks

1, Geji Food House near Zhongshu Street ------ dry-fried string beans

2, Jin Dot Dot Restaurant near Hubin ------ dry-fried back to pot pork

3, Tea Horse Terrace Fook Kee Gourmet ------ lobster stewed pork ribs

4, North Gate of Mining University, Shudu (the name is not exact) ------- Chuanba Fish

5, around the University of Mining University, Fish House- ---- Tai'an Fish, Lost Fish

6, Tongrenju ------ dry pot fish head

7, Qinghe Road, west of the 2 Middle School Spicy ------- dry stir-fried cauliflower

8, Geji restaurant roasted fish face and stir-fried beef tendons

9, the opposite of the north building of the sunrise! A small storefront! Stinky tofu is very good

10, play horse Terrace, Fukiji, Wu Yue family lobster

11, pickled fish of the top store Location: Hubei Road and the second ring west road intersection store name: pickled fish. Taoxiangju Food Court

Yunxiangju

Address: behind the People's Bank of China in the alleyway. Next door to the west of the Old Lees Square.

Specialties:

1. Kung Fu Grilled Fish 10 RMB per fish

Grilled catfish. No thorns. The meat is very fine. Roasted through. Very good. Love to eat~! This is a must order every time you go.

2. Xixia Roasted Leg of Lamb 28 RMB per serving

A whole leg of lamb. Roasted thoroughly too. It's quite appetizing. And quite cheap.

3. mom's eggplant. 10 yuan or so. I can't remember.

It's hard to tell it's eggplant without knowing the name of the dish or biting into it. It's made to look like the kind of goo that they make in movies. A ball of crystal clear (slightly less than the word). Eating it, the flavor of the eggplant was already very weak. Just an interesting way to do it.

4. delicious eggplant. 10 yuan or so. I can't remember.

This time you can tell it's eggplant. The eggplant is fried in egg (much like the tofu dish I used to eat at Golden Chopsticks), and it tastes good, but it's a lot of oil.

5. Xinjiang kebabs 1.5 yuan/kebab Turkish kebabs 2 yuan/kebab I don't usually eat barbecue. I don't usually eat barbecue, but only eat here. So I'm not really an expert.

The former without sauce, feel very dry. The latter brush sauce, feel better.

6 Crispy stinky dry. I can't remember the price

When I came up, it looked and felt like fried milk. It's just that instead of condensed milk, there's hot sauce in the center. I'm not interested in the stinky tofu, but others say it's not bad.

The above is every time I go to the must order, in fact, there are other specialties, want to order to come, but after eating the above dishes is really can not eat. The company's website has been updated with the latest information about the company's website and its website.

Disappointment is: tableware is not clean enough. The waiter is a little slow to respond. But the owner's attitude is very good.

The speed of serving food is slow when there are many people. Because grilled fish and leg of lamb is time consuming.

Achang Grilled Fish

Address: Youth Road, opposite the new Golden Eagle in the alley opposite Junle

Specialties

1 Grilled Fish Carp 20 yuan / strip (send fish head soup) Carp 10 yuan / strip (do not send soup)

Baked carp. Thorny. The fish is only half the size of the fish in Yunxiangju. Not delicious. Soup is not much to drink.

2 flame bullfrogs 20 more than a serving

Fried bullfrogs, put in the tinfoil, below the fire burning. Meat at the edge of the paper. There will be some charred flavor, and that's all that's special about it. I was running this dish to go here to eat. But it wasn't as good as I thought it would be. It's just an interesting way to do it. But the flavor of the dish is very general.

3 Egg yolk tofu (a fancy name on the menu, I forget) 15ish

Also very much egg yolk tofu cooked in tinfoil and served on a plate with saran wrap. The flavor was very average. Was fooled by the name on the menu.

4 Deep fried apple rings. 15ish

Make rings of apples, wrap them in something and deep fry them. Then dip in condensed milk and eat. Make do.

Xuzhou Specialties

Roasted Bun

Roasted bun is a unique pastry in Xuzhou with a long history. A folk song has been circulating in Xuzhou: "A small round cake is a foot long, and the deep-fried noodle cake is yellow and crispy. The cake is soft and crispy on the outside, and the deep-fried noodle cake is rolled up in the middle, which is sent to the heroes who fight against the Jin Dynasty for a taste."

The cooking utensils used for making steamed buns are iron griddle with a diameter of more than a foot, a rolling axle in the form of a jujube nucleus, and a flat bamboo splitter. Various ways to eat the bun, not only can be rolled meat wrapped vegetarian, but also available vegetables or other fillings made of vegetables. If you use two sheets of steamed buns, the center with green onions, oil and salt, eggs made of oil buns is delicious. Such as adding sesame seeds in and flour, put sugar or salt into the half-cooked bun, into the frying pan fried to golden brown, eat more crispy and delicious, unique flavor. With mung bean noodles made of branded buns, with mutton soup or meatball soup cooked buns, is a distinctive way of eating around Xuzhou.

Butterfly Deep-Faced Snake Cake

Butterfly deep-fried noodle cakes in Xuzhou are popular for their crispy, moderately salty and thin noodle cakes, which can be crumbled in the mouth. Butterfly deep-fried noodle cakes in Xuzhou are beautiful in appearance and good in taste. Su Dongpo, who liked to eat this kind of deep-fried noodle cake during his service in Xuzhou, wrote in his poem "Cold Poems", "The delicate hands rolled it into jade, and the blue oil fried it into tender yellow deep, and the night came to the spring sleep without any weight, and flattened the golden arm of the good woman." ("Cold Poem"). ("Cold utensils" was the alias of deep-fried noodle cake in the period of two Han dynasties.) Deep-fried noodle cake was also often used by the people as a kind of traditional Chinese medicine. Therefore, people in Xuzhou often used deep-fried noodle cake in soup, with Yanhuosuo and neem seeds to treat children's urinary incontinence, and used ground elm and sheep's blood to treat red dysentery after being sent down with deep-fried noodle cake soup. Especially for postpartum women, they drink deep-fried noodle cake with brown sugar tea in the month to help disperse the stasis in the abdomen.

But the favorite food of Xuzhou people is deep-fried noodle cake rolled on a bun, with thin porridge, which is pleasant and comfortable to eat.

Dongpo gave back meat

In the autumn of 1077, the Yellow River broke and the water did not recede for more than 70 days. Su Shi, the governor of Xuzhou, led the whole city to fight against the flood, and finally overcame the flood, and in the following year, he built the "Su Causeway". The people of Xuzhou thanked Su Dongpo for his help, and they killed pigs and goats, and brought wine and food to the state capital to thank him.

Su couldn't refuse, so he processed and matured the meat and gave it back to the people.

Su Dongpo's method of cooking meat can be seen in his "Stewed Meat Song": "slow fire, less water, firewood fomentation smoke can not be, wait for it to mature and do not rush it, when the fire is enough it is beautiful." "The return of the meat" is characterized by fresh aroma and mellow, greasy but not greasy. Su Dongpo left four famous dishes in Xuzhou, in addition to the gift of meat

There is the Golden Toad Playing Pearls, Wuguan chicken, drunken shrimp, the later will be the four dishes called "Dongpo four treasures".

Today in Xuzhou, the streets of the restaurant, you can still enjoy the Dongpo meat to bring you an endless taste of the mouth full of mellow flavor.

Pac Man Soup

Pac Man Soup is a kind of fresh soup that Xuzhou people love to drink for breakfast. It has a history of more than 4000 years. The first culinary ancestor, Peng Zu, entered the pheasant soup in Yao and sealed it in Pengcheng. Pheasant soup is a soup made by boiling pheasant and Jikmi together, which has a delicious flavor. According to legend, it was renamed after Emperor Qianlong when he passed through Xuzhou on his way to the south of the Yangtze River, and has been used ever since. At the end of the Qing Dynasty, the ingredients were changed from pheasant to hen, and the Jik rice was changed to wheat kernel, but the production of the soup is still the same as that of the pheasant soup, and the flavor still exists. Xuzhou Fengpei area produced groundnut, also known as sweet potatoes, yellow skin and red flesh, sweet flavor, according to legend is the Qing Dynasty tribute. The traditional famous dish "pulling the sweet potato" is to take this sweet potato as the main ingredient. The "sweet potato with honey sauce" has long been loved by diners and is the best dessert in Xuzhou. This dish is supplemented with sugar, honey, osmanthus juice, kumquat and so on. The practice is delicate, you need to boil on high heat, small fire slowly stewed.

It is characterized by fresh and sweet, not greasy, thick juice and beautiful flavor.

Wu Ren Oil Tea

"Wu Ren Oil Tea" "oil tea" from "tea oil", also known as "tea seed oil "is a kind of soup with therapeutic effect. According to "Wang's medical records" with tea oil and cooked noodles rushed into a paste food called 'oil tea', plus five kernels can be healed of all diseases." Sell oil tea is a kind of iron buckle into a belly with a big mouth long, the top of the mouth, with a lid, shaped like a large gourd pot, wrapped in cloth outside to keep warm, above the soft belt can be carried on the shoulder, easy to walk the streets, to the downtown area or entertainment venues, such as hawking. Some people have been for the five nuts oil tea poem: "all cloud five nuts are not five people, Ren Ren take righteousness and soul. Thousands of open ten thousand rolls of much love even, for Wu oil tea all into benevolence."

Shijia Cuisine

The end of the Yuan and the beginning of the Ming Dynasty, Xuzhou, the thoroughfare of five provinces, appeared to be prosperous, Buddhism flourished, and there were many temples,

The streets appeared to be run by monks from the monastery of the vegetarian restaurant. Vegetarian dishes made by the vegetarian restaurant purely vegetarian for the material,

practice, the formation of the official residence with the flavor of the folk flavor is very different from the flavor of the Shijiazhuang. The 3 kinds of banquets are more famous, such as Tianhua Banquet,

Chrysanthemum Banquet and Vegetarian Eight Treasures.

The "smallpox banquet" is based on the Buddhist legend that the monk of the Sixth Dynasty, Jinling, said, "The smallpox is falling from the sky". First on a large cold platter in the center, symbolizing the heavenly venerable Rudra; around the ten cold dishes, symbolizing the ten protectors of the Dharma vajra; and then successively on the six big pieces, four small bowls, four seat dishes, and finally "a pot, a total of 26 dishes, with a pot of rice on the rice is called" Lohan rice ".

"Chrysanthemum Banquet" was created by Zen monks in the Yuan Dynasty. First on the eight cold dishes, and then on the eight big pieces: golden bowl of red lotus, sunset, peacock screen, candied linden, sweet and sour golden needles, popping sandalwood incense ball, and so on. Finally, eight small bowls are served, ****24 dishes. Each group of dishes are eight, the intention is to summarize the eight aspects of life "bitterness and happiness, success and failure to call ridicule honor and disgrace". The last dish is chrysanthemum hot pot.

The "Vegetarian Eight Treasures" was created on the basis of the study and inheritance of the Sung Dynasty's experience in vegetable diet and health improvement. The main dishes include fried crushed tofu, sweet and sour ringing, fragrant yuan four treasures, deep-fried wannianqing, mushroom potpourri, cooking flesh pepper and other dishes. Xuzhou is famous for its abundant yam production. Taiji Yam Mud is a sweet dish in Taoist "Taiji Banquet", named after the Taiji figure, highlighting the characteristics of Taoist flavor. The main ingredients are yam and jujube paste, the ingredients are hawthorn cake, black jujube, green plum, white fruit kernel, walnut kernel, etc., and the seasonings are osmanthus sauce and white sugar. This dish is characterized by soft and glutinous flavor, sweet and delicious. As yam contains a variety of nutrients, it has the effect of strengthening the spleen, fixing the kidneys, benefiting the essence and strengthening the body, making it a Taoist dish for health.

Home Cuisine

Xuzhou is the hometown of Zhang Daoling, the founder of Taoism, and one of the birthplaces of Taoist food culture. Taoist food culture is to seek longevity for the purpose of health, there are two schools of vegetarian and non-vegetarian food, but in the festival ceremonies, routine sacrifices, Taoist activities are used in vegetable dishes. Vegetarian food is also known as fasting food, the raw materials used are tofu, gluten, bamboo shoots, mushrooms and so on. Meat food raw materials are mostly wild game, mountain treasures, seasoning customary medicinal herbs, to juice thick flavor, has the characteristics of health.

The main Taoist banquets are: "Sanqing Tuo meat feast", "Taiji Banquet", "three-five feast", "four-four banquet "and so on. To meat dishes are: "yin and yang fish", "qiankun egg", "four sides of meat", "taixu pills", "Astragalus bamboo fungus", "Chenpi chicken", "rouge meat" and so on. Xuzhou "Taiji Banquet" by the development team to make the "Tuo meat Taiji Banquet" dishes **** there are four groups of 28 products. The first group: the first on the main spell Taiji figure, the periphery of the five elements of the dish; the second group, the first on the two small pieces, followed by a soup, and then on the eight pieces; the third group: on the four dim sum; the fourth group: on the pot of one product, four dishes, two kinds of staple food.

Golden Wire Gourd

The Xuzhou culinary scene is known for its plucking skills. "Jinshi wrapped gourd" that is, pulling silk hawthorn cake, the Department of Pengmen Xuzhou cooking clan law of a great skill, the culinary bull's-eye, unique beauty, since ancient times to date, a long time to flourish, for the other dishes can not be reached, y appreciated by Chinese and foreign guests.

This dish is named for its pictogram. The raw material is osmanthus hawthorn cake. The osmanthus hawthorn cake is made of hawthorn, sugar and osmanthus sauce, which is a specialty of Xuzhou and has been honored as a national famous-brand product. The production of hawthorn cake has a long history and high skill in Xuzhou. It is recorded in Tongshan County Record: "Native people grind hawthorn into mince, and use syrup, said hawthorn cake." There was also a poem "Wing Hawthorn Cake" which said: "Red like vermilion, transparent like crystal, color like coral, more glittering. It is as red as vermilion, as transparent as crystal, as coral in color, and as sour as gold cinnamon, which makes the taste of the fruit come back to your cheeks."

This dish is characterized by its sweet and sour taste, its golden threads, and its interesting taste, and it has the effect of eliminating stagnant food, dispersing blood stasis, and stopping dysentery and antibacterial effects. Some people have written poems about this dish, saying: "Picked fruits to help add meals,

Beauty is comparable to the pearl pay jade plate. The ten thousand strands of silk is skillful, prolong life like Xiadan."

Sweet and sour four-hole carp

This dish has long been famous, because of its long history, there are many legends. Someone once wrote a poem saying: "This fish is not an ordinary fish, the day before yesterday in Tianchi after the Xu. The reason why the nose on more than two holes, the lotus full of micro-lake fragrance full of drains." General carp are two nostrils, but Tongshan County, Pei County along the Weishan Lake carp produced for four nostrils, fat than the Yellow River carp. The Yellow River's second break, take the Surabaya riverbed into the sea, long after the formation of the scouring of Weishan Lake, this change for the four holes of the carp growth provides a special living environment, but the production of scarce.

October 29, 1952 Chairman Mao Zedong in Luo Ruiqing and Xuzhou City Mayor Zhang Guangzhong accompanied by people, climbed the Yunlong Mountain, talking about Xuzhou scenery, Chairman Mao said, Xuzhou's four holes of carp world famous. When dining, the chef made a special four-hole carp, Chairman Mao tasted it and praised it, saying that it was really famous.

In 1990, the Spring Festival, Xuzhou Poetry Association in the feast spring garden hotel invited overseas poets, on a sweet and sour four-hole carp, someone tasted the poem: "fish leaping to welcome guests, four holes Xin Zhang to report joy. Spring is full of Pengcheng guests want to be drunk, sweet and sour crispy tender always pleasant." Sugar and vinegar four holes carp outside the crispy tender, sweet and sour flavor characteristics.

Dragon Gate Fish

Carp is the favorite of Xuzhou people, who regard carp as the meaning of celebration, so Xuzhou has the custom of "no carp is not a seat". Children enrolled in school, students into the examination must be cooked carp to make their food, a metaphor for its "into the dragon" meaning.

Lore has it that the dish "Dragon Gate Fish" began with Liu Yu, a native of Pengcheng (Emperor Wu of Song Dynasty). When Liu Yu was young and enrolled in school, his father set up a family feast to celebrate, made four dishes, one is stewed chicken, take the meaning of all things auspicious; two is braised meat, take the meat taste mellow and thick, and hope that his loyalty; four is braised eggs, the dish is golden, hope that his career is brilliant; four is braised carp, and hope that it is rich and prosperous. The general meaning is that I hope Liu Yu can be like the carp that crosses the Dragon Gate, through the rich and powerful. After hearing this, Liu Yu said, "Why don't we let the carp jump over the dragon gate now? Immediately will be braised meat pillow in the fish under the head, the chicken pad in the fish under the tail, the fish's head and tail up, and then will be braised eggs poured on the fish, and then said, the carp has not already jumped over the Dragon Gate to the golden clouds? The guests were greatly praised. Liu Yu became emperor, led the army to Pengcheng, recalled the past, complacent, ordered the chef according to his intention will be four dishes into a big dish, named "Dragon Gate Fish", used to worship ancestors.

This dish is characterized by a crispy outside and tender inside, both the storage of the five flavors, beautiful shape, juice thick and fragrant.

Yuanyang Chicken

Yuanyang Chicken got its name from a beautiful legend. According to the legend, at the end of the Qin Dynasty, the world was in chaos, and there was a gourmet Yu Ji, who came to the ancient Wu with her father to avoid the Qin chaos. Yu Ji was a woman of great beauty and erudition, and she was determined not to marry a hero. One day at the temple fair, see a strong man eyes shining, instrument extraordinary, courageous, one-armed lift the temple in front of the huge tripod, heart adore. Going home to tell her father, invited the strong man as a guest. Yu Ji personally made a dish called "mandarin ducks chicken", her father understood, and immediately promised Yu Ji to the strong man. This man was Xiang Yu. Xiang Yu rose up against the Qin Dynasty, and after the Qin Dynasty died, Xiang Yu named himself the hegemonic king of Western Chu and set his capital at Pengcheng, where this "Mandarin Duck Chicken" was also passed down. The "mandarin duck chicken" is crispy, mellow, colorful, beautifully shaped, and has a long meaning, which is loved by people.

Yangfang Zangyu

This is a classical dish of Pengcheng, which began in Pengzu. According to , Peng Zu's youngest son, Xi Ding, liked to fish. Peng Zu was afraid of his drowning and refused to allow him to do so. One day, Xuding caught a fish and asked his mother to cook it. Coincidentally, his mother was stewing mutton at home, so she took advantage of Peng Zu's absence, cut open the mutton and hid the fish in it, stewed it with the mutton, and then took out the fish when it was ripe and ate it with Xuding. When Peng Zu came back and ate the mutton, he felt a strange flavor and asked why. After his wife's explanation, Pengzu remade it in the same way, and it was really delicious. It is believed that the Chinese character for "fresh" is derived from this.

Yangfang Zangyu was one of the favorite dishes of Liu Bang, the founder of the Han Dynasty, when he was in his prime. There is a limerick circulating in Feng County that reads: "Feng Sheng Feng Chang Han Gao Zu, fish juice and mutton to satiate your appetite. Eastern and western wars to explore his hometown, happy to eat fish juice and mutton party." This dish originated from Peng Zu's "sheep square hidden fish". Sheep Fang Zangyu's production, the ancient method of taking materials is very careful, summer and fall with capricorn with carp, winter and spring with castrated female sheep with Mandarin fish. The dish is characterized by its original juice and original flavor, nourishing thick flavor.

Xuzhou's classic breakfast ---- spicy soup and doughnuts

Spicy soup is a snack unique to Xuzhou and definitely not found anywhere else

Originally known as Pheasant Soup, the soup was created by Peng Zu, China's first famous professional chef, and has a history of more than 4,000 years.

The soup contains shredded eel, shredded chicken, gluten and so on

Looks black and tastes like pepper, which improves appetite

Add some sesame oil to the soup, and it's even more delicious

Stinky salt beans

Smells stinky, tastes good, and a meal not eaten craves for it." This is the local people's praise for stinky salt beans.

Smelly salt beans, also known as salt beans, is a famous product of Xuzhou home-made flavor. Stink in the aroma, aftertaste is its flavor characteristics, the use of the year's harvest of soybeans as the main raw material, after cleaning soak, cooking maturity, hair alcohol cultivation fungus, add ingredients mixed flavor, drying to dry, sealed storage and other processes made, the whole process takes about 10 days of time. Due to the fine production process, the finished product is black and red in color, crisp and tender in texture, salty and spicy in taste, and is an appetizing appetizer for meals and drinks.

There are two kinds of Xuzhou "noodle fish", one made of flour "noodle fish" and one made of starch "frogfish". Flour-made "noodle fish" belongs to the family flavor of a soup, morning and evening the most, almost all of them are mainly salty and fresh. "Noodlefish" is a dialect of Xuzhou, so it is called "noodlefish" because of its image of a small fish. The practice is to use an iron pot with oil to fry onions and ginger (some add a few green vegetables), add water to boil. Flour with water (some add a few eggs) and a little salt into a thick paste. Generally, a large white bowl is used to mix the batter, with the bowl slightly tilted so that the batter slightly overflows over the side of the bowl, and a chopstick is used along the edge of the bowl to gently scrape the batter from the side of the bowl into the boiling water until the batter is scraped out. When the water boils, the batter matures in the water like a small fish floating on the water surface, add salt, monosodium glutamate, pepper and a little vinegar, you can eat.