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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.
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.
English | Traditional Chinese | Simplified Chinese | Pinyin | Notes |
---|---|---|---|---|
Xuzhou-style popiah | 烙饃 | 烙馍 | lào mó | A foodlike burrito in some way, in Xuzhou dialect sounds like luǒ mó |
Wok braised chicken | 地鍋雞 | 地锅鸡 | dì guō jī | |
Strung pork belly | 把子肉 | 把子肉 | bǎ zǐ ròu | |
Diced meat with vegetables | 千刀肉 | 千刀肉 | qiān dāo ròu | |
Stuffed fresh fish with square mutton | 羊方藏魚 | 羊方藏鱼 | yáng fāng cáng yú | |
Stewed dog meat with soft-shelled turtle | 黿汁狗肉 | 鼋汁狗肉 | yuán zhī gǒu ròu | The Asian giant soft-shell turtle, namely "鼋" in Chinese, used to serve as the ingredient, has been replaced by common soft-shell turtles as the former became endangered in modern era, but the Chinese name of the dish still retains the character "鼋" |
Xuzhou-style spicy soup | 辣湯 | 辣汤 | là tāng | Different from Henan's, its main ingredients are chicken, pig bone, swamp eel, gluten, pepper, spring onion and ginger |
Sha soup | 𮨻湯 [note 1] | 𬲱汤 [note 2] | shá tāng | According to legend, this chicken soup was invented by the legendary Peng Zu in ancient times. In order to make the broth, chicken is stewed for 3 hours with chops before it is removed. The chicken meat is sliced and added to the broth together with hulled wheat, ground star anise, ground chili, onion and ginger juice. Then after two more hours’ brewing, the starchy sauce is added to thicken it with more seasonings including ground pepper, vinegar, sesame oil and the sliced chicken meat. |
Soup of assorted ingredients | 燒雜拌 | 烧杂拌 | shāo zá bàn | Usually only be treated in local banquet |
Tadpole-like liangfen | 瓦魚(~兒) | 瓦鱼(~儿) | wǎ yú (~ér) | Be made from the starch jelly. Its name nearly was written as "蛙鱼" nowadays, namely the frog in Chinese [1] It is soft and gelatinous. The broth is a little sour and it is better with spice |
Others include:
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Turkish cuisine is the cuisine of Turkey and the Turkish diaspora. It is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Mediterranean, Balkan, Middle Eastern, Central Asian and Eastern European cuisines. Turkish cuisine has in turn influenced those and other neighbouring cuisines, including those of Southeast Europe (Balkans), Central Europe, and Western Europe. The Ottomans fused various culinary traditions of their realm taking influences from and influencing Mesopotamian cuisine, Armenian cuisine, Greek cuisine, Levantine cuisine, Egyptian cuisine, Balkan cuisine, along with traditional Turkic elements from Central Asia, creating a vast array of specialities. Turkish cuisine also includes dishes invented in the Ottoman palace kitchen.
Vietnamese cuisine encompasses the foods and beverages of Vietnam. Meals feature a combination of five fundamental tastes : sweet, salty, bitter, sour, and spicy. The distinctive nature of each dish reflects one or more elements, which are also based around a five-pronged philosophy.
Pakistani cuisine can be characterised as a blend of regional cooking styles and flavours from across South, Central and Western Asia. Pakistani cuisine is a concoction of Persian and Arab cuisine. The cuisine of Pakistan also maintains certain Mughal influences within its recipes and cooking techniques. The country's various cuisines vary across the country. Pakistan's ethnic and cultural diversity, diverse climates, geographical environments, and availability of different produce options reason for the uniqueness of pakistani cuisine.
Malay cuisine is the traditional food of the ethnic Malays of Southeast Asia, residing in modern-day Malaysia, Indonesia, Singapore, Brunei, Southern Thailand and the Philippines as well as Cocos Islands, Christmas Island, Sri Lanka and South Africa.
Latin American cuisine is the typical foods, beverages, and cooking styles common to many of the countries and cultures in Latin America. Latin America is a highly racially, ethnically, and geographically diverse with varying cuisines. Some items typical of Latin American cuisine include maize-based dishes arepas, empanadas, pupusas, tacos, tamales, tortillas and various salsas and other condiments. Sofrito, a culinary term that originally referred to a specific combination of sautéed or braised aromatics, exists in Latin American cuisine. It refers to a sauce of tomatoes, roasted bell peppers, garlic, onions and herbs. Rice, corn, pasta, bread, plantain, potato, yucca, and beans are also staples in Latin American cuisine.
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Jewish cuisine refers to the worldwide cooking traditions of the Jewish people. During its evolution over the course of many centuries, it has been shaped by Jewish dietary laws (kashrut), Jewish festivals and holidays, and traditions centred around Shabbat. Jewish cuisine is influenced by the economics, agriculture, and culinary traditions of the many countries where Jewish communities have settled and varies widely throughout the entire world.
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Chinese regional cuisines are amongst the many different cuisines found in different provinces and prefectures of China as well as from larger overseas Chinese communities.