The most characteristic food culture of Xuzhou

Food is everyone's favorite, and now it's time to introduce food again. Xuzhou's splendid and diversified culture is a place where north and south cultures mingle. Xuzhou cuisine and various local dishes amount of characteristics are very different, Xuzhou cuisine on the spicy side, known as clear and not light, thick and not greasy. So, can't help but go and have a look? Here I will introduce you to Xuzhou's momentary culture.

Xuzhou cuisine belongs to the Jiangsu cuisine Xu Hai flavor, with most of the light, like sweet Jiangsu cuisine style is very different, in fact, this is caused by geographic factors, Xuzhou is located in the transition zone of China's north and south, and Lu, Henan, Anhui provinces, the cuisine is also affected by the north and south regions of the different provinces, the influence of different flavors. Historically, Xuzhou cuisine belongs to the Lu cuisine flavor, and later with the change of time, the fusion of northern and southern cuisines, now Xuzhou cuisine between the north and south of the flavor, a style of its own, forming a fresh, salty and mellow, moderate flavor, clear and not light, thick and not greasy, the five flavors of the unique flavor.

Xuzhou snacks are also quite famous, such as pot, steamed buns, steamed buns, stinking salt beans, spicy soup, oil tea, etc., are the people's daily food, simple and plain, but with the unique flavor of the famous dishes do not have, simple folk snacks as simple as the people, will always make our hearts warm and touching.

Ground pot chicken

Ground pot chicken modern ground pot originated from the Weishan Lake, has a history of more than 300 years, passed down to the present. In the past, they used to use stones to build stoves in their own small courtyards, put large iron pots, shelved the dishes, put on pot stickers, and sat around the stove and ate on the ground. Therefore, it is called ground pot. Now the ground pot has been on the stage. Xuzhou ground pot chicken is surrounded by a raw noodle pot sticker small cakes, on top of a large number of chili peppers and peppercorns, inside the grass cockerel pieces and other vegetables as ingredients.

Putzi meat

Putzi meat is Xuzhou's local specialties, in the 1970s there were only a handful of restaurants in the whole city of Xuzhou to do, now, putzi meat has become a national catering industry association named the "characteristics of the local dishes", many restaurants, hotels or stalls have done this dish, especially at lunchtime, but it is also the most popular dish in China. Specialties, especially at noon walking through the streets and alleys in Xuzhou can be smelled everywhere to put the meat fragrance.

The meat is very popular, because the flavor of the dish is delicious, varieties of meat and vegetables with the taste of fat and not greasy and moderate price. The main ingredient is the choice of fat and lean half of the five-flower meat, auxiliary ingredients are dried flowers, vegetarian chicken, eggs, kelp, dried tofu and small green vegetables.

Dog meat

The legend of dog meat is not to be believed, but it is a fact that Peixian dog meat has been famous since ancient times. Dog meat has a very good nourishing effect, whether it is cold and windy winter or hot summer, it is very suitable for eating dog meat. Peixian dog meat flavor, in addition to the materials, fire mastered well, the key is to use the original broth stew, it is said that the longer the original broth, the more flavorful the dog meat cooked, and then dipped in some pepper when eating, it is really great.

Dragon Fish Carp

Dragon Fish Carp is a favorite of the people of Xuzhou, carp as a celebration of the meaning of the carp, so Xuzhou has "no carp seat" custom. Children enroll in school, students into the examination must be cooked carp to eat, a metaphor for its "into the dragon" meaning. According to legend, the dish "Dragon Gate Fish" began in Pengcheng, Liu Yu (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 good luck; two is braised meat, take the taste of meat mellow, and hope that his loyalty; three is braised eggs, dishes golden, hope that his career is brilliant; four is braised carp, hope that his wealth and prosperity. The overall meaning is to hope that Liu Yu can be like the carp that crosses the Dragon Gate, through the rich and powerful.

Liu Yu heard that, why not let the carp jump over the Dragon Gate now? Then the braised pork pieces pillow in the fish under the head, the chicken pieces pad in the fish under the tail, the fish's head and tail up, and then the braised egg poured on the fish, and then said, the carp is not leaping over the dragon's door to the golden clouds? The guests were greatly praised. Liu Yu did the emperor, led the army to Pengcheng, recalling the past, complacent, famous chef according to his intention to speak four dishes into a big dish, named "Dragon Gate fish", used to worship ancestors.