Yao feng Pengzu was in present-day Xuzhou City, the state of the Great Peng clan, which was also the beginning of Xuzhou's name "Pengcheng". During the Three Kingdoms period, Cao Cao moved xuzhou to Pengcheng, which was originally called Xuzhou.
Xuzhou is located in the southeast of the North China Plain, is an important gateway city in East China, since ancient times has been a place of contention between soldiers and families, and because it has a large number of cultural heritage, and profound historical heritage, it is also known as "Oriental Athens".
As the saying goes, "the two Hans look at Xuzhou, the Qin and Tang dynasties look at Xi'an, and the Ming and Qing dynasties look at Beijing", and xuzhou's two Han cultural relics are rich, such as the Chu King's Mausoleum in Lion Mountain, the Tomb of The Han Dynasty in Guishan Mountain, and the Terracotta Warriors and Horses of Han. Xuzhou is also the hometown of Liu Bang, the ancestor of Han Gao, who was the most powerful empire in the world with the ancient Roman Empire in the West.
Known as the "Land of Emperors", Xuzhou is also not to mention the cuisine, the most famous of which are sheep and tibetan fish, steamed buns and children's crisp candy.
Ground pot chicken
Ground pot vegetables originated in the Weishan Lake area at the junction of northern Jiangsu and Lunan, in the past, fishermen who worked and rested on Weishan Lake, due to the limited conditions on the boat, often took a small clay stove, sat on the stove with an iron pot, supported a few pieces of dry wood to make a fire, and then cooked a pot of vegetables according to the home-cooked method, and the side of the pot was also covered with dough cakes, so this cooking method of food integration was produced.
The soup of the ground pot dish is small, the taste is fresh and mellow, and it has the characteristics of soft and smooth and dry flavor. Nowadays, some chefs have improved the preparation method of traditional pot dishes, so that they have introduced local pot chicken, ground pot fish, ground pot beef, ground pot three fresh, ground pot tofu, ground pot lobster and other pot dishes.
At present, due to the differences in places, the current "earth pot chicken" has also been divided into many genres: Xuzhou ground pot chicken, Suzhou Lingbi pot chicken, Fuyang pot chicken, Fengyang pot chicken and so on.
Sheep square hidden fish
Yangfang Tibetan fish is known as the first dish in traditional Chinese classical cuisine and has a long history. According to legend, 4,300 years ago, PengZu's youngest son Xi Ding liked to fish, but Peng Zu was afraid of his drowning and resolutely refused to allow it, one day Xi Ding caught a fish, afraid of his father's rebuke, Yang Mother hid the fish in the lamb pot that was being cooked, Peng Zu tasted the lamb when he felt exceptionally delicious, when he found out the reason, he concocted it according to the law, so that "sheep fang Tibetan fish" has been passed down to this day, in addition, this is also the origin of the word "fresh".
"Sheep Fang Tibetan Fish" is also called set dish and two sets of dishes in modern times, and the method is to put the fish in a large piece of lamb cut open and cook it with spices. Because the fish and fresh sheep are combined into one, its taste is even fresher.
Mandarin duck chicken
A traditional dish in Xuzhou. This dish is shaped like a mandarin duck, with strong flavor, different meat and vegetables, barley filling, is made of medicinal coix rice, with spices. In ancient times, people believed that Mandarin ducks lived in a row and loved abnormally, so they were called "pi birds".
"Mandarin duck chicken" comes from a beautiful legend: according to legend, there was a beautiful person Yu Ji (Shuyang person) at the end of Qin, who came to Ancient Wu to avoid Qin chaos, with a unique posture, erudite and talented, determined not to marry a hero. One day at the Confucius Temple, he saw Xiang Yu's heavy pupils shining, extraordinary appearance, one arm raised, and his heart snickered, so his father invited Xiang Yu as a guest, and Yu Ji personally made a dish for "Mandarin Duck Chicken". After his father agreed to make a promise to his relatives in person and also funded Xiang Yu to raise an army against Qin and the fall of Qin, Xiang Yu appointed himself as the overlord of Western Chu and built the capital Pengcheng (present-day Xuzhou, Jiangsu), and this "Mandarin Duck Chicken" was also passed down in Pengcheng.
Xuzhou steamed buns
Among the many noodle dishes in Xuzhou, this is a seemingly very ordinary but quite unique pasta, and it is also a noodle dish that Xuzhou people can't get tired of.
Steamed buns are different from the single cakes in the north, but also different from the pancakes that are available in many places, Xuzhou people have a rich imagination, soaking the steamed buns in the soup and eating them like drinking noodle leaves; you can eat fried fritters, rolled buns, and all stir-fried vegetables can also be eaten in rolls; You can also add oil, salt, green onions, eggs or greens between two or three steamed buns.
"Branding bun" as the name suggests is "branded" on the tweezers, most of the tweezers are cast iron, in recent years there are also wrought iron and aluminum alloys made, the use is roughly the same. The tweezers are not large, and the diameter of the steamed bun is about one foot and two inches or so.
In the old days, Xuzhou was home-made steamed steamed buns, generally rolled by wives, flipped by husbands, and also made by sisters-in-law and aunts, and the aroma of steamed buns wafted out of the laughter and laughter, which was a bit like the scene of making dumplings together during the New Year's Festival.
Gold wire wrapped around the gourd
Xuzhou's culinary community is known for its silk drawing skills. "Golden wire wrapped gourd" is the plucked silk hawthorn cake. The production of hawthorn cakes has a long history and high skills in Xuzhou. The "Records of Tongshan County" records: "The natives grind hawthorn into millet, and take the food, known as hawthorn cake." There is also a poem of "Wing Hawthorn Cake" praised: "Red is like vermilion dyed like crystals, and the color is more lustrous like coral." Golden cinnamon fragrant fruit acid, flavor back to the jin liquid two cheeks raw. ”
Xuzhou is the hometown of Liu Bang and the birthplace of "Han culture". Liu Bang himself was a good wine, and later, the rules of the wine table also emerged in an endless stream. "Serving wine" is a major rule on the Xuzhou wine table, which is a kind of etiquette for the younger generation to the elders and the subordinates to the superiors, there are friends from other places, and there will also be people who serve one for the VIPs. Usually, the person who is served wine is not easy to refuse, and can only dry two cups hard.
I once asked the old man, "How come the South is toasting and we are serving wine?" The answer is that since ancient times, the south is rich, and Xuzhou's grain production is not so large, many times eating is a problem, and it is a luxury to use it to make wine, so good things must be shared by honorable people first. Now baijiu is not rare, but this custom has been preserved.
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