"Fengtianxing Roast Chicken Shop" is a well-known shop in Xuzhou food industry. The roast chicken beef produced by this store is like a beautiful flower, which is in full bloom in the historical and cultural city of Xuzhou. Feng Tianxing, an Islamic halal flavor, is a famous chef in the south of the Yangtze River. It has a history of more than 200 years since it moved northward to Pengcheng during the Qianlong period of Qing Dynasty. The reason why "Feng Tianxing" is famous on all sides is that besides the unique and exquisite formula and ingredients, it also lies in the exquisite and meticulous operation technology. Legend has it that whenever Feng's workshop takes a pot, the fragrance floats for miles, making passers-by stop and take a deep breath. Therefore, "Fengtianxing" roast chicken shop won the praise of the people and enjoyed a good reputation.
Peng Zu Camp Banquet:
Peng Zu, whose real name is Ben, is the originator of China's regimen and the forerunner of cooking. Wei Ying means Qi Ying and Wei Qi, which are produced by the essence of food and water. Qiyingying is in the blood, nourishing the whole body acupuncture points; Wei Qi runs outside blood vessels and has the function of defending the body and resisting the invasion of foreign evils, hence the name. Peng Zu Weiying Banquet inherited Peng Zu's health-preserving thought, developed Peng Zu's medicated diet and guided health-preserving techniques, absorbed the essence of Taoist diet culture, and endowed Peng Zu cuisine with new cultural connotations.
There are three kinds of catering banquets in Peng Zu, each with more than 20 dishes and pasta, and it is planned to develop more than 60 dishes. Take one of them as an example: eight cold dishes, four dried fruits, four side dishes, eight hot dishes, one soup, four snacks and one fruit bowl. Cold dishes are represented by fried pine nuts, shrimp in sugar trough and fried cicadas. Representative hot dishes are fried fish slices with crab roe, roasted crucian carp with mica, chopped chicken with pepper, roasted mutton with jade, sweet and sour fish with Huai, and shredded ginkgo. Soup or eel spicy soup; Snacks are represented by Pengcheng scallion cake, Chinese character crisp and two-color chaos. Pengzu Banquet developed by Pengcheng Hotel is a great contribution to the Chinese nation's food culture.
Xiang Yu hongmen banquet:
Historical records. Biography of Xiang Yu: Feather is in Hongmen, Pei Gong's army is on the raft, Pei Gong goes to Hongmen to thank him, and Wang Xiang drinks for her, hence the name "Hongmen Banquet". It's just that Xiang Yu hosted Liu Bang, so it's also called "Xiang Yu Hongmen Banquet". This banquet is called "no good banquet, hidden dangers" by historians and military strategists, but as a description of food culture and literary figures, it can be described as a vivid work. We exclude all kinds of comments on the Hongmen Banquet from "No Good Banquet" and history, make the past serve the present, and explore the food culture of the pre-Qin and Han dynasties with modern aesthetics and modern aesthetics. Condylar process? Explain the trace? Guazhi night, rebel umbrella, huh, rebel? Xin can * * *? -2 dishes, Gelai 15 dishes, 3 dishes of soup, 5 kinds of staple foods, and * * * 35 dishes. Lianglai is represented by Baiguo, sheep, deer and white wine. Representatives of hot dishes include braised camel's hoof, donkey-hide gelatin chestnut jujube, Fan Zeng whitebait, white-walled cod, Yudou goose and Bawang Sanbian. Soups include: water shield, osmanthus fish soup, bamboo sun soup and Jiangling preserved egg soup. The staple foods are: persimmon, walnut, chestnut noodles, steamed noodles with kidney beans, glutinous rice balls, Shaanxi fish and so on.
Fan Kuai Dog Hunting Banquet:
"Biography of Hanshu" records: "People in Fan Kuai, such as Wuyang, like others, took killing dogs as their business, and then hid in Mangdang Mountain with their high ancestors." The whole dog feast had a history as early as the pre-Qin period, but it was not until Fan Kuai slaughtered and cooked dogs and formed a unique dog-eating Dalai Lama that he really became a master. The researchers of Pengcheng Hotel explored and developed "Fan Kuai Eating Dog Meat Cuisine" with the theme of pre-Qin and Han culture, showing the legacy of eating dog meat in Xuzhou in Han Dynasty. This feast is not only balanced in nutrition, but also unique in every part. Give a new cultural connotation to "looking at Xuzhou from the culture of Han Dynasty". There are 8 dishes, 12 hot dishes, 4 soup and side dishes, and 4 staple foods in the Fankuai Dog Banquet, with a total of 28 varieties. Cold dishes are represented by Fan Kuai's breast, spiced dog meat and boiled dog meat. Representative hot dishes are catfish sauce dog meat, Chili dog meat, fried dog steak and south milk dog leg. Soup and side dishes include: giant salamander juice soup, stone ear dog broth, assorted peanuts and sweet oil green pepper. The staple foods are: flat food, yellow rice balls, glutinous rice balls and Hu cakes.
Second sister's barbecue, crossing the bridge rice noodles, yellow river new village beef soup, meatball soup, crispy fried pork, stereotyped writing. ....
Baked steamed stuffed bun, handle meat, soup, spicy soup, fried dumplings. . .
Diguo chicken, Zhongji roast duck, Baishun crispy duck. . .
Smiling cold rice noodles, fragrant and dull, snails in Eber Street, lobsters in the old place. . . .