Xuzhou is the birthplace of Chinese culinary culture, boasting a rich and rich history. Peng Zu is widely recognized as the ancestor of Chinese cuisine. Legend has it that during the reign of Emperor Yao, Peng Zu, admired for his skill in preparing pheasant soup, was granted a title and established the Great Peng State in the Xuzhou area. Xuzhou cuisine, steeped in the distinctive flavors of the Great Peng State, is meticulously prepared, characterized by its own distinct style and tradition. Nearly every dish has a moving legend.
Xuzhou cuisine, also known as Xuhai cuisine or Pengcheng cuisine, is a local cuisine originating in Xuzhou, Jiangsu Province. Its history dates back to the reign of Emperor Yao. Peng Zu, who was granted the title of Great Peng for his invention of pheasant soup, is considered the culinary origin of the region. Nearly every classic dish is accompanied by a moving legend. This cuisine emphasizes fresh and savory flavors, incorporating all five flavors. It excels at deep-frying, boiling, sautéing, and stir-frying. Representative dishes include yangtatang (pork soup), yangfangzangyu (fish hidden in a mutton dish), clay pot chicken, braised pork, daolao steamed buns, spicy fried dough sticks, and Pengcheng fish balls. Yangfangzangyu (fish hidden in a mutton dish) is coined because Peng Zu hid fish in mutton during the stew, creating the "fresh" element.
Xuzhou cuisine was introduced to Chang'an by Emperor Liu Bang during the Han Dynasty. Su Dongpo created Dongpo Huifen (recipe for meat gift) during the Song Dynasty, and its flavors were recorded in the Qing Dynasty's "Tiaoding Ji." Geographically, Xuzhou cuisine blends the culinary characteristics of northern and southern China, encompassing northern Jiangsu, southern Shandong, eastern Henan, and northern Anhui, making it China's only trans-provincial cuisine. Its cooking system includes elements of Chu culture and dietary therapy traditions. Banquet scenes have been recorded on stone reliefs from the Han Dynasty. During the Tang and Song Dynasties, scholars absorbed and improved the techniques.
I. Specialty Dishes
Clay Pot Chicken
Originating from fishermen's families along the shores of Weishan Lake, this traditional recipe involves stewing chicken with potatoes, green peppers, and other ingredients, with handmade flatbreads placed around the pot. Half the flatbread is soaked in the broth, while the other half is baked, resulting in a soft, glutinous, and charred flavor. Free-range chicken and a secret sauce are key to the authentic flavor.
Ba Zi Rou
Making this dish from skin-on pork belly, marinated, deep-fried, and then stewed, it boasts a bright red color and is fatty yet not greasy. Its unique feature is the use of cattail grass to bind the meat, allowing the seasoning to fully absorb. It's often served with rice, and the marinade recipe is a secret passed down by each established restaurant.
Yang Fang Cang Yu
This 4,300-year-old dish, created by Peng Zu, involves slow-cooking crucian carp within mutton, creating a fusion of the fish and mutton flavors. It's known as "China's No. 1 Soup." The allusion stems from the saying "fish and mutton are fresh," and it's now a classic at Xuzhou banquets.
Farewell My Concubine
This dish, commemorating Xiang Yu and Concubine Yu, features soft-shelled turtle and chicken, stewed with mushrooms and ham. The rich broth is both nourishing and full of historical significance, making it a must-have at Xuzhou banquets.