徐州美食，以其豪放的口味和丰富的历史典故著称，融合了南北风味，既有北方的浓郁厚重，也有南方的细腻鲜美，尽显徐州独特的地方特色。
Xuzhou cuisine stands out for its bold flavors and rich historical background. It beautifully blends northern and southern delicacy, offering a distinctive taste that highlights the unique character of Xuzhou.
有关单位、资料图片/图 梁芊慧/ 文
🍽️ 地锅鸡 Ground Pot Chicken
有句话说：“给徐州人一个地锅，可以炖了全世界。”在徐州，万物皆可地锅，而其中最著名的便是地锅鸡。当打开锅盖的那一刻，一股浓烈的香气扑鼻而来，让人顿时食指大动。软烂不柴的土鸡搭配锅边一圈薄脆的贴饼，鸡肉软嫩入味、面饼吸满了酱汁且富有嚼劲，绝对是老饕们不容错过的一道徐州传统名菜。
There’s a saying: “Give a pot to someone from Xuzhou, and they can stew the whole world.” In Xuzhou, anything can go into the pot, but the most famous dish is the “Ground Pot Chicken”. The moment you lift the lid, a rich aroma fills the air, instantly whetting your appetite. The tender, flavourful free-range chicken, paired with a ring of crispy, thin pancake around the edge of the pot, offers a delightful combination—succulent chicken and chewy pancakes soaked in savory sauce. This traditional Xuzhou dish is a must-try for any food enthusiast.
店铺推荐：百味地锅鸡
🍽️ 羊方藏鱼 Fish Wrapped in Mutton
“羊方藏鱼”属苏菜系，在中国传统古典菜肴中享有“第一名菜”的美誉，已有4,300年历史，相传为彭祖及其后代发明。古人常说“鱼羊为鲜”，羊方藏鱼巧妙地将鱼肉和羊肉结合，再淋上由鱼骨、羊骨熬制出的高汤，鱼鲜、羊鲜合成一体，味道鲜美无比。这道最古老的名菜至今仍在徐州一些饭馆中流传，成为品味徐州美食文化的珍馐之一。
“Yang Fang Cang Yu (Fish Wrapped in Mutton)”, a gem of Jiangsu cuisine, is celebrated as the “top dish” in traditional Chinese gastronomy with a remarkable 4,300-year history. Legend attributes its creation to Peng Zu and his descendants. The dish expertly marries the fresh flavours of fish and lamb, enhanced by a rich broth simmered from fish and lamb bones. This harmonious fusion results in an exceptionally savoury taste. Today, this ancient culinary treasure is still cherished in some Xuzhou restaurants, representing a key highlight of Xuzhou’s rich food culture.
店铺推荐：铭家季
🍽️ 𬲱汤 Sha Soup
𬲱（shá，与“啥”同音）汤原名雉羹，由彭祖创制，是以全鸡与大麦熬制而成，迄今已有4,000余年的历史。据说这名字与乾隆皇帝有关，清代时乾隆皇帝对这汤的鲜美滋味大为赞叹，便问卖汤者：“这是啥汤？”机智的卖汤者就接着乾隆皇帝的话回答：“皇上说得对，这就是‘𬲱’汤。” 被乾隆皇帝封为“天下第一羹”的𬲱汤，经常会在其中添加各种滋补食材或药材，因此常常具有气血双补、补虚养身、调养肾脏等功效。
Sha soup was created by the legendary Peng Zu and is made by simmering a whole chicken with barley. With a rich history spanning over 4,000 years, it gained notable fame during the Qing Dynasty when Emperor Qianlong hailed it as the ‘best stew under heaven’ due to its exceptional flavor. Today, Sha soup is often enhanced with a variety of nourishing ingredients or medicinal herbs, providing benefits such as boosting energy, improving blood health, and supporting kidney function.
店铺推荐：马市街𬲱汤
🍽️ 东坡回赠肉 Dongpo Braised Pork
东坡回赠肉是用切成大方块的五花猪肋条制成的徐州传统名菜，相传为苏东坡任徐州时所创。传说，苏东坡亲自领军抗洪筑堤保城后，百姓为了感谢他，纷纷杀猪宰羊赠送于他，苏东坡如数收下，指点厨师将猪、羊肉烹制成熟后回赠给参加抗洪的百姓，故称“东坡回赠肉”。东坡回赠肉肥瘦参半，色泽红润透亮、滋味肥而不腻、口感软而不烂，让人回味无穷。
Dongpo Braised Pork is a renowned traditional dish from Xuzhou, crafted from large cubes of succulent pork belly. Legend has it that this dish was created by the famous scholar Su Dongpo during his time as an official in Xuzhou. After leading efforts to build flood defenses and protect the city, Su Dongpo was gifted pigs and sheep by grateful locals. In a gesture of gratitude, he had the meat cooked and returned it to the people who had assisted with the flood relief, giving rise to the name “Dongpo Meat”. This delectable dish is known for its perfect balance of fat and lean meat, its glossy reddish hue, and its rich yet non-greasy flavour, combined with a tender but not overly soft texture that leaves a memorable taste.
店铺推荐：泉山区瓦舍茶餐厅
