Douxou Xian Small Eats Complete Guide_Douxou Specialty Snacks Food Introduction

Xuzhou was formerly known as "Pengcheng", and historically was one of the "Zhou" of China, with a civilization history of over 6000 years and a building history of 2600 years. It is the origin of Han culture.

Xuzhou is the origin of Chinese cooking culture, with a long-standing and rich food culture.

Features Snacks Including: Xuzhou's leek-pot chicken, easy-tooth five-flavor chicken, "The Emperor's Banquet", duck and chicken, scallion-fried solitary duck, "Lucky Heaven"Duck and Xuzhou's three-fish, four-hole fish and Liangwang fish, Pengcheng fish balls and "Burning Oil Fish", "Golden Moon Fried Vegetables", "Golden Frog", fish sauce lamb and winter melon four spirits, West Chu special vegetables and deep-fried "Golden Pheasant", "East Slope Return Meat", lamb corner fish, golden silk wrapped gourd, "Tai Chi"yam and "Lamb Belly", Xuzhou's steamed bun dumplings and "Eight Art"spring rolls and "Wok Vegetables", "Hot Soup", Xuzhou spicy soup meat balls and pheasant stew and so on.

Lamb belly

Introduction

Lamb belly is a famous specialty dish in Xuzhou, Jiangsu, belonging to the Jiangsu cuisine system. White and lamb soup floating with crystal-like lamb belly, gently blow soup with emerald-like coriander and vibrant red chili oil, hot and sizzling lamb bone soup, fragrant and mouth-watering, use a spoon to scoop up a lamb belly, put it in your mouth, it is tender and juicy, and very delicious.

Three key points for making lamb belly, 1 to choose rural hand-ground potato flour, 2 spice flour, must be self-configured, also known as "eight flavors" in the countryside, 13 flavors can also be used as a substitute, 3 choose pure small grinding fragrant oil.

Eight Art Spring Rolls

Introduction

Eight Art spring rolls are a famous Han Chinese snack in Xuzhou, Jiangsu, with a history of over 100 years, made by pressing water dough into strips, eight strips are combined, and then fried, hence the name "Eight Art", it is crispy and flavorful.

Method

Ingredients: (for 100)Flour 5000g, alkali 50g, alum powder 100g peanut oil 5000g (2500g)salt 125g Making:1. Dissolve salt, alkali, and alum powder in water, then add 325g of warm water and stir well, then add flour and knead until the dough surface is shiny, and rest for 20 minutes. 2. Place the dough on a greased board, cut into several pieces, take one and stretch it into a long strip about 5cm wide, coat with oil, then cut it into strips about 5cm long and 17cm wide with a knife, arrange the eight strips in a four-way arrangement, and put them in order, press the two ends with your fingers to pull out a strip about 33cm long.

When the oil in the pot is boiling, pinch the two ends and stir them in the oil for a few times, then open the oil surface, and when the spring rolls float on the oil surface, open the attached strips, four strips on each side, with a hollow in the middle, and fry to a golden color and take it out.

1. Dissolve salt, alkali, and alum powder in warm water, then add 325g of warm water and mix well. Then add flour and knead until the dough surface is shiny and let it rest for 20 minutes.

Xuzhou Leek-Pot ChickenIntroduction

Xuzhou Leek-Pot Chicken is a famous Han Chinese dish in Xuzhou, Jiangsu. It is surrounded by small

steamed buns

and on top is a lot of chili peppers and star anise and inside is a piece of "Chicken" and other vegetables and seasonings.When the weather is cold and the ground is frozen, gather around this hot pot and drink, it is amazing. The origin of the leek-pot is that in the past, people in Xuzhou used stone to build stoves in their own courtyard, put a large iron pot on it, and put vegetables in it, then wrap the pot with steamed buns, and sit around and eat. Therefore, it is called leek-pot. Leek-pot is a very popular folk food in the northern and southern parts of Xuzhou, and also in the northern part of Shandong province, with a history of over 1000 years. It is colorful and fragrant, with rich and smooth flavor, and has a pure and natural appearance. The pot is also simple and rustic, which is a representative of Chinese folk food culture. Leek-pot is a dish with little soup and a rich flavor. The steamed buns are used to absorb the flavor of the vegetables, and the vegetables absorb the flavor of the steamed buns, which has both soft and crispy characteristics.

When eating, the soup is rich and the steamed buns are crispy, with a variety of flavors, including sour, sweet, bitter, and salty. History and CultureLeek-pot originated in the area where the north and south of Xuzhou meet, the micro-lake area.

In the past, fishermen who lived on the lake used a small clay stove, put a small iron pot on the stove, and used dry firewood to cook, and then cooked a pot of food, and also wrapped the pot with steamed buns.

Leek-pot is a dish with little soup and a rich flavor. The steamed buns are used to absorb the flavor of the vegetables, and the vegetables absorb the flavor of the steamed buns, which has both soft and crispy characteristics. Now, chefs have improved the traditional leek-pot cooking method, and thus created leek-pot chicken, leek-pot fish, leek-pot beef, leek-pot three-fresh, leek-pot tofu, and leek-pot lobster. MethodChicken, (authentic ones are usually a whole chicken, half chicken is difficult to digest) green onions, ginger, garlic soy sauce, cooking wine, sugar, salt, broth, a little chili powder and yam and "Leek-Pot", Xuzhou steamed bun

dumplings

and "Eight Art"spring rolls and "Wok Vegetables", "Hot Soup", Xuzhou spicy soup meat balls and pheasant stew and so on.

Honey-made beecake

Introduction Honey-made bee cake is a famous snack in Xuzhou cake

and can be eaten directly, or use hot water to drink, it is a nourishing food that can stop coughing and moisturize the lungs, especially loved by the elderly.

Honey-made bee cake uses high-quality flour to wash and make dough, and then roll it into strips and cut it into bee-shaped, and then fry it in a clean vegetable oil, and add honey, jujubes, lychees, and finally mix with sesame oil, and that's it.

The cake is rectangular, with white on the surface and golden on the bottom, and has a bee-like appearance, with a crispy and delicious texture, and is sweet and not greasy, with a unique flavor.

Elderly people can drink once in the morning and evening, which can stop cough and moisturize the lungs, strengthen the body, and has a good auxiliary effect on treating asthma, bronchitis and other elderly diseases.Because it has the characteristics of promoting digestion and bowel movements and not causing diarrhea, it is a nourishing food for chronic intestinal inflammation and digestive function disorder patients. Attach;

7. Cook over medium heat for no more than 10 minutes; the pancake is cooked.

Xuzhou Pancake

Brief introduction

Pancake, a staple food in Xuzhou, is simple to make. Mix flour with water to form a batter, then place it in a specially designed (local people call it "Aozi") container and roll it evenly to heat it evenly, go back and forth a few times, and the large circular pancake is ready. It cooks quickly because it's thin and easy to cook. Take out the cooked pancakes and fold them into squares, which is common.Everyday dish Eat it.

Common dishes in Xuzhou include homemade salty vegetables, such as salted beans and spicy vegetables. You can also eat stir-fried dishes, depending on your preference.

Xuzhou Rice noodles

Brief introduction

Rice noodles, although not a traditional snack in Xuzhou, are very popular in Xuzhou and have local characteristics. Xuzhou rice noodles combine the characteristics of various places.Local snacks The flavor is exquisite, with fresh and rich seasonings, and similar to the cold noodles in Fuyang and Pei counties (mainly Fuyang).Cold noodles Although they are similar, they are different from the southern rice noodles, which are mainly made of rice flour. Xuzhou rice noodles also contain starch.The color is slightly yellowish or grayish, while Fuyang cold noodles are mostly yellowish. Cook the rice noodles first in boiling water, usually in a pot placed on a coal stove. After cooking, drain the water. Then season with the appropriate ingredients, mainly meat broth (bone broth).

Add alsoShrimp roeAlso add Radish Dried peanuts, coriander,Chili oil Peanuts, stir-fried with scallions,Chicken powder etc., with a unique taste.Honey-made bee cakes

Brief introduction Honey-made bee cakes are one of the famous snacks in Xuzhou. They can be eaten directly or made into honey-water, which is a nourishing and beneficial food for stopping cough and moisturizing the lungs, especially favored by the elderly.

Honey-made bee cakes are made by washing high-quality flour with flour to form gluten, then rolled into slices and small pieces, and fried in clean vegetable oil to form honeycomb shape. Add appropriate amount of

Honey Pastries Chinese peach

, south-fried orange, and other seasonings, and finally mix with sesame oil and cover with a layer of White sugar to finish.The finished product is rectangular, with a white surface and a golden yellow bottom, formed into a honeycomb shape, with a crisp and fragrant texture, sweet but not greasy, and has a unique flavor. Elderly and weak people can eat it once in the morning and evening with warm water. It can stop cough and moisturize the lungs, strengthen the body, and has a good auxiliary effect in treating asthma, bronchitis, and other elderly diseases.Due to its characteristics of promoting digestion and bowel movements and not causing diarrhea after long-term consumption, it is also a nourishing food for patients with chronic intestinal inflammation and digestive system dysfunction.Peaches, Nuts, south star anise, orange cakes, etc., then mix with sesame oil and cover with a layer of sticky rice White sugar And so on, this is the finished product. It is rectangular, with a white surface and a golden yellow bottom, forming a honeycomb structure, with a crispy and tender texture, sweet but not greasy, and with a unique flavor. Elderly and weak people can drink it once in the morning and evening with hot water, which can stop coughing and moisturize the lungs, strengthen the body, and has a good auxiliary effect in treating asthma, bronchitis, and other elderly diseases. Because it has the characteristics of promoting bowel movements and not causing diarrhea even after long-term use, it is also a nourishing food for patients with chronic intestinal inflammation and digestive dysfunction.

History and Culture

According to legend, during the Tang Dynasty's Zhenguan period, Zhang Jianfeng, the Minister of Rites, when he served as the governor of Xuzhou, had a beloved concubine named Guan Panpan. She was skilled in cooking, especially in making "honeyed bee cakes" from ingredients such as flour, honey, sesame oil, and fruits, which were eaten daily to maintain youthful appearance and beauty, much to Zhang's delight. Zhang Jianfeng specifically designated a room for Guan Panpan, named "Yanzi Lou" (Swallow's Nest). Later, after Zhang Jianfeng's death, Guan Panpan lived alone in Yanzi Lou for over ten years, meditating and chanting Buddhist scriptures. The recipe for honeyed bee cakes was passed down to the local people by Guan Panpan's maids, and the local people eagerly tried to make them, which became a famous local dish. The honeyed bee cakes produced by Tai Kang Muslim Food Store, located in the center of the city on Pengcheng Road, were particularly famous. Since the Tang and Song Dynasties, writers and scholars such as Ouyang Xiu, Su Dongpo, and Wang Tianxiang have visited Yanzi Lou in Xuzhou and written famous poems about it. This increased the fame of Yanzi Lou, and the honeyed bee cakes became a famous local delicacy that has been enjoyed for centuries, and is considered one of the eight famous dishes of the ancient city of Xuzhou.

Recipe

Ingredients include flour, white sugar, sesame oil, honey,bee honey and other ingredients such as walnuts, candied fruit, and sugar syrup;Tools include pots, buckets, iron pots, cutting boards, rolling pins, sieves, wooden spoons, and pressing tools;

Mix the flour, dehydrate the flour, roll the flour, slice the flour, deep-fry the flour slices, and make the slurry (honey, bee honey, white sugar, sugar syrup, and water).

Prepare the dough.