When it comes to Xuzhou's food culture, we have to mention Peng Zu. Peng Zu is the founder of cooking, qigong and health preservation in China. It is said that Peng Zushan cooks delicious food, breathes fine air for health, and has a life span of 800 years. Therefore, people worship him and call him the founder of China cuisine. It is said that the first soup in the world-"Wild Chicken Soup" and the first dish in the world-"Sheep hides fish" are all masterpieces of Peng Zu. Fish and sheep are fresh, so the Chinese character "fresh" comes from Peng Zu cuisine. From famous food with exquisite production, color and flavor to traditional snacks with various names and unique styles, Xuzhou's dietary resources are rich in content and profound in foundation. Xuzhou, the royal banquet of Han Palace, is famous for its Chinese culture at home and abroad. In addition to a large number of precious material cultural relics such as Han tombs, Han stone reliefs, Han terracotta warriors and horses, Chinese cuisine also has a distinctive Chinese style. Liu Bang rose in Xuzhou and became a generation of emperors. Dog meat with giant sauce, which he often eats in his hometown, has also become a famous dish. After studying the historical materials, the chefs in Xuzhou fully tapped the essence and traditional cooking skills of the two great dishes, and formed a set of characteristic feasts with profound cultural connotations-the Han Palace Imperial Banquet, which has both color, fragrance, taste, shape and taste. "Hen holds the egg", "Mang cuts the snake", "Flying in all directions", "Roasted deer liver" and "Golden Branches and Jade Leaves" are very distinctive in the Han Dynasty and fully cater to the tastes of modern people. Once launched, it was well received by diners. Nanjiao Hotel is not only unique in the production of dishes and fruits, but also shows strong Chu style and Han rhyme in the overall planning of banquets. Elegant and simple restaurant decoration, service personnel dressed in Hanfu, exquisite and unique tableware and wine utensils, and melodious China music make people feel as if they have suddenly crossed the historical time and space and been in the feast of the Han Palace more than 2,000 years ago. Zhuta Tangyuan, formerly known as pheasant soup, was created by Peng Zu, the famous originator of Chinese cooking. It has a history of more than 4000 years. According to legend, Peng Zujin's wild chicken soup made Yaodi, who was addicted at that time, have a big appetite and get rid of his serious illness. Peng Zuze was made king in Xuzhou, so Xuzhou was called "Pengcheng" in history. . Emperor Qianlong of the Qing Dynasty went down to Jiangnan and went to Xuzhou. He tasted this soup and was rated as "the best soup in the world" because of its mellow taste and refreshing fragrance. Bai Zhuan-Yangfang Tibetan Fish Sect, named after stewing fish on mutton slices with medium heat. According to legend, Peng Zu's youngest son, Xi Dingxi, was fishing, but Peng Zu refused to let him drown. One day, Xiding came home from fishing. It happened that Peng Zu was not here. Xiding asked her mother to cut open the mutton being stewed and hide the fish in it. When Peng Zu came back to eat mutton, he thought it was delicious, so he asked the reason and followed suit. As a result, the dish "sheepskin fish" was produced. It is said that the word "fresh" in Chinese characters comes from this. Yangfang Tibetan fish, after more than 4,000 years' evolution and improved production by famous chefs in previous dynasties since Tang Yao's time, has been widely circulated in Xuzhou area, and is known as the "century-old clan". We are very particular about the materials used. Carassius auratus is used with Jieyang in summer and autumn, and wool sheep is used with fish in winter and spring, which is delicious and nutritious. Clay pots originated from the traditional cooking methods of Xuzhou farmers and are deeply loved by people. Put chicken, fish, etc. In an iron pot, use wood to cook on an adobe cooker, and when it boils, stick the bread to the side of the pot and cook together. The soup is thick and crisp and tastes excellent. Steamed buns are baked with unfermented noodles, and the thickness is about 0. 1 cm, about 30 cm in diameter, can be used to roll food or non-staple food. It is soft, chewy and delicious in the mouth. There is a folk proverb: "A catty of noodles can burn 33 pieces, as thin as paper and as light as smoke. When the fire is lit, it will fly to the sky in one breath." Zhuang Mo Zhuang Mo, also known as "Guo Kui" and "Guo Pai", is made of unfermented noodles. Put the dough on a slate or stone chopping board, fix another rolling pin sitting below with one end, and press the rolling pin with your own weight to knead the dough. This method is commonly known as "kneading noodles". Make a round thick cake with a thickness of about 1-2 cm and a diameter of about 50 cm, and put it on a flat pan to the kang. After the kang is cooked, both sides are yellow and the skin is crisp.