Xuzhou gourmet yi mutton fangcang fish yi No.1 famous dish

Fu Yang Festival is a traditional Chinese food festival, which starts from the first day of the traditional lunar calendar and ends at the last day, and lasts for one month. "Eating sheep in the summer" has a long history in Xuzhou, Jiangsu Province, which can be traced back to Yao and Shun period at the earliest. Since ancient times, there has been a saying among people in Huaihai area that "a bowl of soup should be served by sheep, and prescriptions should not be prescribed by a doctor".

"Fu sheep", that is, the mutton after falling. "Han Shu Yang Yun Biography" records: "Tian Jia is bitter, when he is old, he is in wax, heng Yang is a lamb, and he fights for himself." Eating mutton in the middle of the night is a great innovation for the body to heat up, sweat and detoxify, and drive away the poison and moisture in winter and spring. In 2021, Xuzhou Pengzu Fuyang Festival was awarded the title of Intangible Cultural Heritage in Jiangsu Province.

Xuzhou, called Pengcheng in ancient times, is the place where Peng Zu got his surname. Qian Keng was "sealed in Pengcheng, so he was called Peng Zu". According to historical records, Peng Zu is the great master of the Great Peng Kingdom, a great sage in ancient China, with a life span of 800 years. He is recognized as the originator of Chinese cuisine and Chinese health science in modern times. According to legend, 4,300 years ago, Peng Zu's youngest son Xi Dingxi fished, but Peng Zu refused to allow it for fear of drowning. One day Xi Ding caught a fish for fear of his father's blame. The central mother hid the fish in the mutton pot being cooked. When Peng Zu tasted the mutton, he felt very delicious. After figuring out the reason, he did the same thing, which made the "sheep hide fish", the "first dish in the world", spread to this day, which is also "fresh"

Sheep side hides fish, which is called the first dish in Chinese traditional classical cuisine and has a history of more than 4300 years.

Main ingredients: 1000g of fresh mutton (ribs) and 600g of mandarin fish.

Ingredients: 50 grams of cooked ham, 4 pieces of mushrooms and 100 grams of rape heart.

Seasoning: 5g of refined salt, 40g of ginger salt juice, 10g of cooking wine, 40g of pricklyash peel, 2g of dried tangerine peel, 50g of ginger, 30g of cooking wine and 1500g of mutton soup.

Food preparation method:

1. Cook the mutton until it is broken, and trim all sides. Then push a hole with a flat knife from the side, wipe it evenly with ginger salt juice (20g), and marinate it slightly. Scrape the mandarin fish, remove the viscera, clean it, remove the bones and wings, slice the fish into large pieces, wipe them evenly with ginger salt juice (20g), and marinate them slightly (fish bones for later use).

2. Fill the marinated mandarin fish slices into the mutton hole, pave them and seal them with bamboo sticks. Steamed ham, sliced, shiitake mushrooms, washed and blanched.

3. Put the pot on the fire, pour the original soup, add the fish bones, and cook for 5 minutes over high fire until the soup is white. Remove the fish bones and pour the soup into another place. After a short pause, pour into the casserole (discard the dregs). Then put the mutton in a casserole, soak the soup in the mutton, add salt, cooking wine, ginger, dried tangerine peel and star anise, boil over high fire, and skim off the froth. Simmer until crisp. Add ham, shiitake mushrooms and Chinese cabbage.

Which restaurants in Xuzhou have the dish of sheep and fish?

Hyatt Regency Xuzhou Xiangyue Chinese Restaurant: 60 th Floor, Suning Building;

Peng Lao Yang Fang Tibetan Fish: No.1-102 Jingqi Road;

Lake View No.1: diagonally opposite the Han Dynasty Stone Relief Museum on Hudong Road;

Home pot: 150 meters north of the intersection of Hubei Road and Meijian Road;

Pengcheng Hotel: No.99 Datong Street;

Seven-year-old mutton soup: No.36, West Second Ring Road;

Pengkeng Cuisine Wanjiahuan Hotel: No.10 Changjiang West Road