Xuzhou cuisine

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 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.

List of notable dishes

Others include:

Ground pan is originating from the traditional cooking method of farmers of Xuzhou. By putting chicken, fish and other ingredients into an iron pan and cooking it on an oven with wood. When the water in the pan boils, then sticking the bread on the pan edge. It is similar to braising chicken/ fish in sauce. The taste is salty and spicy.
Luomo is made by the unfermented flour. With a thickness of about 0.1 cm, it can be rolled into a kind of snack or subsidiary foodstuff. It is better to eat with Sangza, which is a kind of fried food and similar to the crisp noodle.
Lamb Soup is usually served during the Fu Yang Festival.