The night market in the exhibition hall ... snacks.

Ximatai Pedestrian Street ... Bar Entertainment

Sichuan cuisine street near Kuangda.

There are too many places to eat in Xuzhou, which is not limited to the wide section of Pengcheng Road as before.

1. I think rice noodles are very distinctive. The big bowl in 2 yuan and the small bowl in 5 yuan are delicious and cheap.

2. Spicy soup, with steamed buns, has a unique flavor. There is a very good one on the other side of Waita, which is full every morning!

My favorite is our spicy kebab in Xuzhou, and that spicy sauce is very distinctive! There are more kinds of dishes than spicy kebabs in Wuxi! These are very cheap things!

There are some:

Laomo

Steamed buns are baked with unfermented noodles, with a thickness of about 0. 1 cm and a diameter of about 30 cm. Eating in the mouth is elastic, soft and chewy, which not only makes people hungry, but also strengthens their teeth.

Jidda

That is, gently pat the dough with your hands to make it about 1 cm thick and the size of the bowl mouth (or the size of the turtle's back), and bake it in a pot or baking tray until it is mature. It is made of sorghum flour, corn flour, dried potato flour and mixed soybean flour.

Corn steamed bread

It is made of millet flour, glutinous rice flour, corn flour and chestnut flour. Made into a cone, each with a round hole at the bottom, small and exquisite, golden yellow after steaming. Legend has it that this is a kind of court food that Empress Dowager Cixi loved in Qing Dynasty. Ordinary people eat mainly corn flour (some mixed with soybeans), which is also big.

Zhuangmo

Zhuang steamed buns, also known as "Guo kui" and "Guo pai", are made of unfermented noodles. Put the dough on a slate or stone chopping board, fix another rolling pin sitting below with one end, and press the rolling pin with your own weight to knead the dough. This method is commonly known as "kneading noodles". Make a round thick cake with a thickness of about 1-2 cm and a diameter of about 50 cm, and put it on a flat pan to the kang. After the kang is cooked, both sides are yellow and the skin is crisp.

Fish wrapped in mutton

It got its name from stewing fish in a large piece of mutton with China fire. According to legend, Peng Zu's youngest son, Xiding, likes fishing. Peng Zu was determined not to let him drown. One day, when my son came home from fishing, it happened that Peng Zu was not in Xiding and asked his mother to cut open the mutton being stewed and hide it inside. When Peng Zu came back to eat mutton, he thought it was delicious, so he did the same thing and made the dish "sheepskin fish". It is said that the word "fresh" in Chinese characters comes from this.

Drink cake

Such as palm size, when cooking, put a little more water in the pot, put the bread on the inner wall of the pot and cover it. When the food is ready, the cake will be steamed. The surface is soft, and the back of the pot is covered with a yellow shell, which is crispy and delicious.

Smelly salt bean

"Smelling stinky, eating fragrant, and not eating a meal is too greedy." This is the praise of the local people for stinky salt beans.

Smelly salt bean, also known as salt bean, is a famous brand with Xuzhou's home-cooked flavor. It smells fragrant and has an endless aftertaste. The soybean harvested in the same year is used as the main raw material, which is made by cleaning, soaking, steaming, fermenting, cultivating bacteria, adding materials and flavoring, drying in the sun, and sealing and storing. The whole process takes about 10 days. Due to the fine production technology, its finished product is deep red in color, crisp and tender in texture and salty and spicy in taste, which is an appetizing side dish.