Fengxian Red Fuji Apples are a specialty of Fengxian County, Xuzhou City, Jiangsu Province. These apples are known for their refreshing juiciness, sweet and crisp flavor, vibrant color, high soluble solid content, and exceptional storage capabilities. They enjoy a strong reputation both at home and abroad, winning the hearts of consumers worldwide. Fengxian is hailed as the “Fruit Capital of China,” and due to its unique geographical…
Dashah River White Crisp Pear is a specialty of Dashahhe Town, Feng County, Xuzhou City, Jiangsu Province. The "Dashahhe" brand premium white crisp pears are large, crispy, thin-skinned, juicy, and highly nutritious. They have been consistently recognized as ministry-level, provincial-level, and municipal-level high-quality products, winning the title of "King of Pears in China" and the gold medal at the National Agricultural Expo. The ten-thousand-mu White Crisp Pear Demonstration Garden in Dashahhe Town is located at the junction of Jiangsu and Anhui provinces along the old course of the Yellow River...
Dashahe Red Fuji Apples are a specialty of Dashahe Town, Feng County, Xuzhou City, Jiangsu Province. These apples are refreshingly juicy, sweet and crisp, with vibrant color, tender flesh, and a uniquely rich flavor. They boast extremely high levels of soluble solids and outstanding storability. Dashahe Town gets its name from the renowned Dashahe River that flows through the entire area. This town...
In the field of traditional Chinese medicine, Pibanxia is universally praised. Since being identified by Ge Hong of the Jin Dynasty, Pibanxia has gained nationwide fame. A member of the Araceae family, Pibanxia is a perennial herbaceous plant that grows to a height of 15–30 cm. Its underground tuber is spherical or slightly flattened, measuring 1–2 cm in diameter. Young seedlings typically have a single leaf, while mature plants usually develop a compound leaf with three small leaflets. It blooms from May to September...
Sweet Flag was a high-quality traditional Chinese medicinal herb in ancient Pizhou. Both the *History of Song* and the *History of Ming* recorded: 'The Sweet Flag produced in Rukou Town, Pizhou, has 9–10 segments.' While Sweet Flag is grown in many regions across China, those with 9–10 segments are extremely rare and only found in Rukou. Sweet Flag is warm in nature and pungent in taste, capable of opening the orifices, soothing the chest, …
The founder of Bayiji Tofu Paste, Liu Xiangsheng, was from Gupi, Suining County. Around the year 1740, due to severe flooding in the Gupi area that led to total crop failure, Liu Xiangsheng and his son fled to Bayiji, where they made a living by producing their family’s traditional tofu paste. The techniques and methods for making Liu family’s tofu paste spread widely throughout the Bayiji region and have been passed down for...
It is an extremely rare late-maturing variant of the Rosaceae family. The fruit ripens around the Start of Winter solar term, and is harvested during the snowy season, hence the name “Snow Peach.” The Snow Peach thrives in semi-humid climates, requiring well-aerated soil and flourishing with ample water and nutrients. It is susceptible to frost damage when exposed to cold waves before entering dormancy. Once in dormancy, it requires over 50 days of low temperatures between -8°C and -15°C to bloom and bear fruit normally. The Snow Peaches produced in Pizhou have excellent shape and large size, with an average single fruit weight of 300 grams and a maximum of 610 grams. The fruit quality is outstanding, juicy, crisp, and sweet, with soluble solid content ranging from 20% to 24%.
Made from the thousand-year-old Pizhou Shigui specialty taigan (dried laver vegetable), refined using advanced equipment and China’s first low-salt production technique. It is a ready-to-eat, small-packaged vegetable product that combines nutrition, health benefits, and convenience. Xichu Tribute Vegetable is naturally processed, boasts a vibrant green color, offers a variety of flavors, is refreshingly crisp and delicious, and ready to eat straight out of the package,…
Dish Introduction: Taiji Yam Puree is a weight-loss dessert suitable for autumn. From a health perspective, autumn is a season for nourishment. Excessive dieting can leave the body weak and prone to illness in winter, but overindulging in rich foods will only lead to regret come spring. Therefore, in autumn, we should choose nutritious, moderately energy-dense healthy foods...
Dish Introduction: A popular breakfast soup in Xuzhou with a history of over 4,000 years. Peng Zu, the progenitor of Chinese cuisine, once offered a dish called "pheasant soup" to Emperor Yao and was granted the fief of Pengcheng. This soup was made by boiling pheasant with millet, resulting in a delicious flavor. Legend has it that the name was changed during Emperor Qianlong’s southern tour when he passed through Xuzhou, and the new name has been used ever since. By the late Qing Dynasty, the main ingredients evolved from pheasant to hen, and millet to wheat kernels, but the preparation method retained the essence of the original pheasant soup, preserving its distinctive taste.
The claypot dish has a history of over a thousand years, with scenes depicting its cooking and enjoyment found as early as in Han Dynasty stone carvings. After a thousand years of evolution and innovation, the claypot dish has developed its own distinctive flavor. It boasts a glossy reddish shine, a rich and smooth aroma, a deep and mellow taste, an authentic and natural shape, and simple, rustic cookware. Its …
Pengcheng Fish Balls, a traditional local dish from Xuzhou, were created during the Qing Dynasty under Emperor Kangxi by Li Zitang, a chef at the “Yuelai Tavern” (some say they were created by the renowned chef Zhai Shiqing). They are white in color, tender in texture, and have a calming effect on the stomach. The scholar Kang Youwei once wrote a couplet praising them: “Pengcheng Fish Balls are famed far and wide, their reputation long spread across Vietnam and the north.” Nowadays, major restaurants in Xuzhou all serve…
Dawangji Sausage is a specialty of northern Jiangsu with a history of over a hundred years. Made from carefully selected fresh pork tenderloin and processed using modern technology, it is further refined with a legendary secret recipe to achieve high quality and rich nutrition. It enjoys the reputation of being the “King of Spicy Sausages.” Ingredients: pork tenderloin, ginger, salt, and other select ingredients...
Osmanthus Crisp Sugar is a famous traditional pastry specialty of the ancient city of Xuzhou. It is primarily made from sesame seeds, refined flour, honey, maltose, white sugar, and southern osmanthus, and can be eaten directly or dissolved in boiling water for an even better flavor. With its rich aroma and nourishing qualities, it is especially popular among middle-aged and elderly people. Legend has it that during the Northern Song Dynasty, Su Dongpo…
"Records of the Grand Historian: Biography of Xiang Yu": "Xiang Yu was at Hongmen, while the forces of Liu Bang were stationed at Bashang. Liu Bang came to Hongmen to offer an apology, and the Hegemon-King Xiang Yu kept him for a drink." Hence the name Hongmen Banquet. Since it was Xiang Yu who hosted Liu Bang, it is also called "Xiang Yu’s Hongmen Banquet." Historians and military strategists have described this banquet as one where "no good comes from a feast—danger lurks beneath the surface." However, as a representation of food culture and…
Stewed Double Crispy in Broth features crispy and tender textures, a clear and light broth, and a richly aromatic flavor. Ingredients: 150g pig’s stomach tripe, 100g chicken gizzard. 15g scallion and pepper mix, 15g Shaoxing wine, an appropriate amount of chopped cilantro, 10g soy sauce, 3g salt, 1g MSG. Preparation: 1. Slice the pig’s stomach tripe and chicken gizzard, peel off the outer skin, and...
Ginger, Tangerine and Pepper Fish Soup, features: warms the stomach and dispels cold. Suitable for symptoms such as stomach cold pain, weakness, loss of appetite, indigestion, and ascariasis-related abdominal pain. Ingredients: 30g fresh ginger, 10g tangerine peel, 3g pepper, 1 fresh crucian carp (250g), appropriate amount of salt. Preparation process: 1. Scale the fresh crucian carp, cut it open…
Pizhou Green Square Fermented Tofu is a specialty of Pizhou City, Xuzhou, Jiangsu Province. It has a soft and delicate texture, delicious taste, unique flavor, and is highly nutritious, making it easy for the body to digest and absorb. It has won silver awards for quality at the provincial, ministerial, and national levels. Green Square Fermented Tofu, commonly known as “stinky bean curd brine” or “stinky bean curd,” is a type of fermented tofu with an unusual and distinctive flavor. …
Liu Jing vermicelli is a specialty of Liujing Village, Tushan Town, Pizhou City, Xuzhou, Jiangsu Province. During its production, no chemical additives are used—only pure sweet potato starch—combined with special crafting techniques to produce vermicelli that is firm in texture, smooth on the palate, and not prone to overcooking, making it very popular in the market. It is said that in 20…
Bad-Smelling Tofu of Bayiji is a specialty snack from Bayiji Town, Pizhou City, Xuzhou, Jiangsu Province. The most famous version comes from the Bayiji Sauce Factory. Though it emits an overwhelmingly pungent smell upon first sniff, it feels almost weightless in the mouth, leaves a lingering aftertaste on the tongue, and is simply divine once swallowed. A local saying goes, “It smells foul, tastes delicious—once you’ve had a vat, you’ll want another.”