Xuzhou cuisine

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The local cuisine in Xuzhou is a blend of many of the flavours of northern and southern China, as a result of the location of Xuzhou. It is known for a number of dishes, including those below, and various dog meat dishes.

Xuzhou's cuisine tends to be high in fat and salt. Restaurants use a lot of oil and salt in their cooking, including vegetable dishes and soups. Meat is often very fatty, and it tends to be chopped up with the bones still in it.

In the history of Jiangsu diet culture, Xuzhou cuisine not only occupies an extremely important position but also is one of the birthplaces of the whole Chinese food culture. It reflected the earliest Chinese cooking theory and witnessed the formation of the Chinese cuisine.

Context[]

China covers a vast geographic area with 56 nationalities, hence a variety of Chinese food with different but fantastic and mouthwatering flavor. Each area has a distinct style of cooking, for example, northern Chinese food is salty, simple, fewer vegetables with wheat as the staple food; Western China food is hearty halal food with lamb the main meat, etc1.

Xuzhou in China's Jiangsu Province, also known as Pengcheng, has more than 3000 years history. It is in a special geographic area, which located in the line of the Qinling -Huaihe (the line separated north and south of eastern China) and also is the junction of Beijing, Shanghai, Longhai and other railways.

List of notable dishes[]