1. I think rice noodles are very distinctive. The big bowl in 2 yuan and the small bowl in 5 yuan are delicious and cheap. 2. Spicy soup, which has a unique flavor when eaten with steamed buns, is very popular in Waita. Every morning is full! My favorite is our spicy kebab in Xuzhou, and that spicy sauce is very distinctive! There are more kinds of dishes than spicy kebabs in Wuxi! These are very cheap things! There are some: steamed buns are baked with unfermented noodles, with a thickness of about 0. 1 cm and a diameter of about 30 cm. When eaten in the mouth, they are elastic, soft and chewy, which helps to strengthen teeth. Beating the turtle is to pat the dough gently with your hands to make it about 1 cm thick and the size of the bowl (or the size of the turtle's back), and put it in a pot or baking tray to bake until it is mature. It is made of sorghum flour, corn flour, dried potato flour and mixed soybean flour. Wotou is a mixture of millet flour, glutinous rice flour, corn flour and chestnut flour. Made into a cone, each with a round hole at the bottom, small and exquisite, golden yellow after steaming. Legend has it that this is a kind of court food that Empress Dowager Cixi loved in Qing Dynasty. Ordinary people eat mainly corn flour (some mixed with soybeans), which is also big. 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. Yangfang Tibetan fish got its name from the fact that it was stewed with China fire in a cut mutton. According to legend, Peng Zu's youngest son, Xiding, likes fishing. Peng Zu was determined not to let him drown. One day, when my son came home from fishing, it happened that Peng Zu was not in Xiding and asked his mother to cut open the mutton being stewed and hide it inside. When Peng Zu came back to eat mutton, he thought it was delicious, so he did the same thing and made the dish "sheepskin fish". It is said that the word "fresh" in Chinese characters comes from this. When cooking, put more water in the pot, put the bread on the inner wall of the pot and cover it. When the food is ready, the cake will be steamed. The surface is soft, and the back of the pot is covered with a yellow shell, which is crispy and delicious. Smelly salt beans "smell bad, taste good, and never eat greedy." This is the praise of the local people for the stinky salt beans. Smelly salt bean, also known as salt bean, is a famous brand with Xuzhou's home-cooked flavor. It smells fragrant and has an endless aftertaste. The soybean harvested in the same year is used as the main raw material, which is made by cleaning, soaking, steaming, fermenting, cultivating bacteria, adding materials and flavoring, drying in the sun, and sealing and storing. The whole process takes about 10 days. Due to the fine production technology, its finished product is deep red in color, crisp and tender in texture and salty and spicy in taste, which is an appetizing side dish. Xuzhou is located at 1 16.22' east longitude and 33.43'-34.58' north latitude. Northwest Jiangsu Province is located at the junction of Jiangsu, Shandong, Henan and Anhui provinces. It is more than 300 kilometers away from Nanjing, Jinan, Zhengzhou and Hefei. Xuzhou has a warm temperate and semi-humid monsoon climate. Four distinct seasons, no heat in summer and no cold in winter. Annual average temperature 14℃, annual rainfall of 866 mm, frost-free period of 200-220 days, sunshine of 2 100-2400 hours. The heat is more than that in North China and the light energy is better than that in South Jiangsu. The terrain is mainly plain, with low mountains and hills alternating, with an altitude of 19-45 meters. The Yihe River, Shuhe River, Beijing-Hangzhou Grand Canal and the ancient Yellow River pass through the territory, while the Roman Lake and Weishan Lake are distributed on the north-south edge. Xuzhou, known as Pengcheng in ancient times, has a splendid culture of 6000 years. Emperor Yao established Dapeng country. With a history of more than 2,500 years, it is the earliest city in Jiangsu. Yu Xia divided the whole country into Kyushu, and Xuzhou was one of them. At that time, "Xuzhou" was just the name of a natural economic region, and Pengcheng became the central city of this region. During the Qin and Han Dynasties, Xuzhou was the territory of the State of Chu. When Chu and Han fought, this was the capital of the Western Chu State. After the establishment of the Western Han Dynasty by Emperor Gaozu Liu Bang, it was the fief of his relatives. At the end of the Eastern Han Dynasty, Cao Cao moved to Xuzhou to administer Pengcheng, formerly known as Xuzhou. 1945 was formally established and belongs to Jiangsu. Xuzhou now governs four counties: Fengpei, Tongshan and Suining, two county-level cities: Pizhou and Xinyi, and five districts: Yunlong, Gulou, Quanshan, Jiuli and Jiawang. The whole city covers an area of 1 1258 square kilometers, with a total population of 9,079,800, including an urban area of 963 square kilometers and a total population of10.5 million. Attractions Introduction Xuzhou Pengyuan Xuzhou Yunlong Mountain Scenic Area Xuzhou yunlong lake Scenic Area Xiang Yu and Ximatai Quanshan Forest Park (Bird) Xuzhou Jiayueyuan Xuzhou Kuaizaiting Huaihai Campaign Martyrs Memorial Tower Xuzhou Guishan Tomb Lion Mountain Chuwangling Han Stone Relief Museum Han Terracotta Warriors and Horses Museum