The Pengzu Fuyang Festival in China opened in Xuzhou to reproduce the folk spectacle of "10,000 people eating Fuyang in the empty streets"
Wang Xianli, a highly respected descendant of Peng Zu and a Chinese culinary master, led the chefs to worship Peng Zu collectively. Zhu Zhigeng
On the morning of July 11, 2021, the opening ceremony of the 18th China Pengzu Fu Sheep Festival was held in Xuzhou Peng Zu Garden, Jiangsu Province. The annual folk spectacle of "10,000 people eating Fu sheep in empty streets" appeared again in Xuzhou. As the highlight of the opening ceremony of Pengzu Fuyang Festival in China, hundreds of culinary masters from all over the country once again gathered in Peng Zu Temple to worship Peng Zu, the originator of Chinese cooking. Dressing the, a culinary master, lined up neatly, worshiped big gifts, and was magnificent, solemn and magnificent.
Wang Xianli, a highly respected descendant of Peng Zu and a Chinese culinary master, led the chefs to worship Peng Zu collectively. Zhu Zhigeng
On the morning of July 11, 2021, the opening ceremony of the 18th China Pengzu Fu Sheep Festival was held in Xuzhou Peng Zu Garden, Jiangsu Province. The annual folk spectacle of "10,000 people eating Fu sheep in empty streets" appeared again in Xuzhou. As the highlight of the opening ceremony of Pengzu Fuyang Festival in China, hundreds of culinary masters from all over the country once again gathered in Peng Zu Temple to worship Peng Zu, the originator of Chinese cooking. Dressing the, a culinary master, lined up neatly, worshiped big gifts, and was magnificent, solemn and magnificent.
Guests who taste Fu Yang praise the delicious taste of Fu Yang (photo by Zhu Zhigeng)
Xuzhou is the hometown of Peng Zu, the originator of cooking. Pengzu Fu Yang Festival is a traditional food culture in Xuzhou area, which lasts for one month from the first day of the first fall in the season. Peng Zu Fu Yang Festival in China evolved from Xuzhou Fu Yang custom. This custom originated in Peng Zu, formed in Han Dynasty and flourished in contemporary times. After entering the city every year, the restaurants and mutton restaurants in the city are full every day, and friends and relatives get together. Everyone eats mutton and drinks mutton soup, and feels sweaty and carefree.
The famous dish Yangfang Tibetan fish from Peng Zu (photo by Zhu Zhigeng)
Since 2004, Xuzhou has held Pengzu Fu Yang Festival every year to attract foreign tourists to Xuzhou and share Fu Yang cuisine with millions of Xuzhou citizens. In 2008, Pengzu Fuyang Festival won the title of "Top Ten Food Festivals in China". In 2009, Xuzhou was recognized as the "Hometown of Chinese Fu Sheep Cuisine" by China Cuisine Association. On May 24th, 2021, "Xuzhou Fu Sheep Eating Custom" was listed in the fifth batch of national non-legacy items.
According to Yin Jiankui, the first-class director of Xuzhou Municipal Bureau of Commerce, Pengzu Fuyang Festival in China has become a summer "carnival" for Xuzhou citizens and a "new folk custom" for Xuzhou people. Every year, there are as many as 1 million direct participants, and more than 500,000 foreign tourists and international friends come to Xuzhou to eat Fuyang. Nowadays, the custom of "eating Fu Yang in the summer" has spread from Huaihai to the whole country, and Shanghai, Shandong, Anhui, Jiangsu, Liaoning, Hubei, Zhejiang and other provinces and cities all hold Fu Yang Festival in the summer.
At the opening ceremony on the morning of 11th, Deng Li, vice president of China Cuisine Association, said that the Pengzu Fuyang Festival in Xuzhou contains rich historical and cultural precipitation, which reflects people's acceptance of natural gifts in diet, compliance with phenological solar terms, and sustenance of people's yearning for a better life. In 2021, Xuzhou Fuyang Festival was listed by the State Council as the fifth batch of national intangible cultural heritage projects. Holding Pengzu Fuyang Festival every year plays an important role in ensuring the project's viability and cultural continuity.
"The custom of eating sheep in Xuzhou is unique in the country." Zhang Jingfu, vice president of China Hotel Association, believes that eating sheep into the valley is in line with the theory and practice of "tonic in bitter summer" and "homology of medicine and food".
The reporter visited the streets and alleys of Xuzhou City and found that the major restaurants and restaurants had prepared enough supplies in advance, and the store even pulled up banners and arranged flower baskets, and launched special Fu sheep dishes to welcome guests. At noon on the 11th, Zhang Hui, the manager of Binhu Branch of Xuzhou 700-year-old Mutton Restaurant, introduced that the hotel expected to use about 15 sheep's fresh mutton every day during the Fu Yang Festival. The empty tables in the private rooms and halls in the store were fully booked as early as a week ago. Early in the morning, many people in the neighborhood came to the store with pots and bowls to make mutton soup. At noon, due to the large number of guests eating Fu sheep, the table in the lobby on the first floor has been turned over many times. "On the first day of Fu Yang Festival, they alone received at least 50 tables and nearly 600 people.
Mr. Jin, who is dining in this restaurant, is from Suzhou. He was specially invited by Xuzhou friends to eat Fu sheep on the first day of entering the hotel. "After coming, I really felt the unique Xuzhou Fuyang Festival culture. The mutton tastes delicious and Xuzhou people are hospitable and warm!" Mr Kim said.