Sha Soup

Last updated 2026-11-14 — 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.