Recently, the foodie community has also popular to write poems, such as "bright moonlight before the bed, Xuzhou steamed bun incense", "people about after dusk, come to bowl Dongpo meat"... In fact, our lovely foodie predecessors have long reached this highest realm, eat happily, and do not forget to give a poem to help. Xiaobian thinks that we have to learn something ourselves, and we can eat and eat in the future
1 Dongpo meat
"Stew Song" Su Shi
Wash the bell, less water, firewood head smoke stuffing. When he is self-familiar, he is not urged to urge him, and when the fire is full, he is self-beautiful. Huangzhou good pork, the price is as cheap as dirt. The nobles refuse to eat, and the poor do not cook. Get up in the morning to play two bowls, and be full of your own junmo.
The original shape of Dongpo meat is Xuzhou's "gift meat", which is one of the "Four Treasures of Dongpo". Although it is a traditional dish of the Han nationality in the Jiangnan region, the earliest birthplace is Xuzhou. Dongpo meat is stewed with pork, slow fire, less water, more wine, is the trick to making this dish. Generally, it is a piece of square-shaped pork about two inches, half of which is fat and half of which is lean, with a sticky, fat and not greasy entrance, with a wine aroma, red and bright color, mellow and juicy, crisp and unbroken, very delicious.
2 Butterfly buns
"Cold Poetry" Su Shi
Knead your hands into a jade number, and fry them in green oil to make them tender and yellow.
Night spring sleep is not heavy, squash the beauty wrapped around the gold.
Note: "Cold gear" is another name for the two Han Dynasties
Xuzhou's butterfly steamed buns have won people's love with their crispy, moderate saltiness, slender steamed buns and crushed in the mouth. Steamed buns are also often used by the people as a traditional Chinese medicine. Therefore, Xuzhou folk often use steamed bun soup, with Yan Hu Suo, bitter neem to treat children's urination; with elm, sheep blood after the heat is sent down with steamed soup, the treatment of red diarrhea is not endless. Especially postpartum women, drink brown sugar tea to brew steamed buns during the month to facilitate the spread of stasis in the abdomen. However, the most favorite food method of Xuzhou people is to cook steamed buns, accompanied by thin porridge, which is pleasant and comfortable to eat.
3 Steamed buns
"Branding Poems" Southern Song Dynasty folk songs
Round cakes are long in diameter and fragrant with yellow crispy roots.
Soft on the outside and shortbread rolls, sent to taste with the anti-gold hero.
Huangfeng is a noodle unique to Xuzhou folk and has a long history. The cookware used for steamed buns is an iron hammer with a diameter of more than a foot, a rolling shaft in the shape of a date core, and a flat bamboo splitter. Steamed buns are served in a variety of ways, not only by wrapping meat and vegetables, but also by making vegetables or other fillings. For example, add sesame seeds to the noodles, add sugar or salt to form a semi-cooked bun, put it in a frying pan and fry until golden brown, it will taste more crispy and delicious, and have a unique flavor. Using mung bean noodles to make steamed buns and boiling them with lamb soup or ball soup is a unique way to eat in Xuzhou.
4 Gold wire wrapped gourd
"Wing Hawthorn Cake Two Songs" Anon
(i)
Red is like vermilion dyed like crystals, and the color is more coral-like.
Golden cinnamon fragrant fruit acid, flavor back to the jin liquid two cheeks raw.
(ii)
Pick the mountain fruit to help the meal, comparable to the pearl jade plate.
Thousands of threads of cleverness, longevity like Xiadan.
Xuzhou's culinary community is known for its silk drawing skills. "Golden silk wrapped gourd" is the plucking of silk hawthorn cake, which is a major skill of the Pengmen Xuzhou kitchen practice, which is the cow ear of cooking, and is good at its beauty, which has been prosperous since ancient times. Its raw material is osmanthus hawthorn cake. Osmanthus hawthorn cake is made from hawthorn, sugar and osmanthus sauce, which is a specialty of Xuzhou. The "Records of Tongshan County" records: "The natives grind hawthorn into millet, and take the food, known as hawthorn cake." "This dish is characterized by a combination of sweet and sour, gold wire, thousands of threads, interesting, and has the effect of eliminating accumulation of food, spreading congestion, stopping diarrhea and antibacterial.
5 Pengcheng fish balls
"Title Silver PearlFish" Li Pan
The carp is stripped of silver beads, and the belly of the multi-flavored keel is confined.
The sea floats in the prince's clothes, and the machetes are full of sweet and sour slips.
The enlightened soup Yaotai is offered, and the relics of a thousand years of hair are left behind.
Pengcheng fish balls, also known as "silver pearl fish" and "fishmeal beads", are one of the traditional famous dishes in Xuzhou. Kang Youwei once wrote a couplet of praises: "Pengcheng fish balls are smelled and have a long reputation in northern Vietnam", hence the name Pengcheng fish balls. According to legend, it was created by Li Zitian, the chef of the "Yuelai Restaurant" during the Kangxi period of the Qing Dynasty (a famous chef Zhai Shiqing). Li Zi tasted a carp to make "silver pearl fish, vinegar slip crispy fish cubes, multi-flavored keel, fish clothes soup" a total of four colors of delicious, this dish is the top of the four flavors, the soup is clear, the fish balls are white and tender, the most suitable for the elderly to eat.
6 Five kernel oil tea
Anon. anon
Juyun Wuren is not five people, and Renren takes righteousness and destroys his soul.
Thousands of rolls are very affectionate, for Wu Oil Tea has become a benevolent.
The name "Wuren Oil Tea" and "Oil Tea" originates from "tea oil", also known as "tea oil", which is a soup with therapeutic effect. According to the "Wang's Medical Case", the paste-like food made with tea oil and cooked noodles is called "oil tea", and adding five kernels can cure all diseases. Holding oil tea is a kind of pot with a large mouth with a belly buckle, a mouth on the top, a lid, shaped like a large gourd, wrapped in a cloth on the outside to keep warm, and a soft belt on the top that can be carried on the shoulder, which is convenient for walking the streets and alleys, to the downtown or entertainment venues and other places to sell.
7 sweet and sour four-hole carp
"Wing Four Hole Carp" Anon
This fish is not an ordinary fish, before the Tianchi and after the Xu.
Why there are many double holes on the nose, and the lotus is full of micro lakes and incense.
Four-hole carp is a famous Han dish in Xuzhou. "Sweet and sour fish" is crispy on the outside and tender on the inside, and "braised fish" is eaten on the outside and tender on the inside. In general, carp are two nostrils, but the carp produced in Tongshan County and Pei County along Weishan Lake are four nostrils, which are more fat than the carp of the Yellow River. When Chairman Mao came to Xuzhou on October 29, 1952, he said that Xuzhou's four-hole carp is well-known in the world. During the meal, the chef specially prepared a four-hole carp, and Chairman Mao praised it after tasting it, saying that it was indeed worthy of the name.
8 Sheep square tibetan fish
"Sheep Fang Hidden Fish Song" Feng County folk song
Abundant and long Han Gaozu, fish sauce and lamb are full of food.
Expedition to the west to explore the hometown, happy to eat fish sauce and mutton square.
This cuisine is a classical Cuisine of Pengcheng, which began in Pengzu. According to the "Cooking Records of Da Peng", it is to cut the mutton open and hide the fish, stew it with the lamb, until the fish is cooked and taken out, and then eaten. Yangfang Tibetan fish is also one of the favorite dishes of Liu Bangqing, the ancestor of Han Gao, when he was young. The production of sheep square Tibetan fish, the ancient method is very exquisite, summer and autumn with crucian carp, winter and spring with castrated sheep with mandarin fish. Its dishes are characterized by their original taste and strong taste.
Seeing the end, Xiaobian found that the most foodie was indeed Su Dongpo... belch
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