Cannibals soup it was originally called "pheasant soup," is the history of a professional chef, "Peng" created, and so far 4000 years of history, was hailed as "the first piece of" the world. Ma Street is named after a horse trade. Situated on the outskirts of the original Ma Street Pengcheng South entrance. Qin and Han Dynasties, here is the Western Dawan (now in Yafei Er dry basin) and Mongolian Ferghana Maxima distribution center, as well as the development of competition between Chu and Han cavalry everywhere; Xiang Yu Ma Taiwan drama drama autumn horse, mountain horse stables become eternal story. Ma Street Cannibals It soup is a veritable city card, for thousands of years to affect the surrounding areas to form a soup Circle.

In the early period of liberation, the government strengthened the integration of traditional snacks and the transformation of private owners. Keta soup was designated as a traditional snack. First, Li Hailong, the foreman of Yongan restaurant in daxiangkou, taught the skills of keta soup, which was widely spread to various departments. A team of backbone personnel was established to guide the production of keta soup, and the scale of business was expanded by teachers. The pheasant soup has been handed down by a large number of producers, such as Shan Xueyun, Hu Derong, Chen Kaiwu, Hu Kunshan, Dai Renjian, Yin Yongxin, Ren Baibao, etc. The representative of the inheritor of keta soup: Hu Derong, a special third grade red chef, was born in September 1920 in Xuzhou. He once served as the consultant of "food" magazine of Jiangsu Cuisine Association and the executive director of Xuzhou Cuisine Association. Hu Derong was an apprentice in Yanchun garden at the age of 14 in 1934. After the public-private joint venture in 1956, he worked as an accountant and cook in Shengli canteen, Xianfeng Hotel and Weicheng hotel. In 1983, Hu Derong, 63, was transferred to the chef class of the staff School of the catering company as a teacher. In his decades of work in the catering industry, Hu Derong studied cooking skills and devoted himself to mining the cooking historical materials of Xuzhou. Hu Derong, based on his own data, and cooperatively verified that the ancestor of Chinese cuisine was Peng Keng of Xuzhou, and published dozens of cooking papers and articles. He edited and published Xuzhou ancient and modern famous dishes. Hu Derong"s cooking skills include "pheasant soup", "Yang Fang Tibetan fish", "Pengcheng fish ball", etc., which are all traditional famous dishes in Xuzhou. Xuzhou cuisine has a long history. There are many records in historical records and poems of all dynasties that Zhen Keng Pengzu, who was granted in the state of great Peng in the reign of Emperor Yao, was respected as the originator of cooking. In the history of Chinese cuisine, he was called the first professional cook in China. The pheasant soup he cooked for Emperor Yao was the earliest food in classical books. When Mao Zedong, the founding leader of the people"s Republic of China, visited Xuzhou on October 29, 1952, when he met with the leading cadres of Xuzhou City, he talked about "he Keng Peng Zu" with great interest. "Xuzhou should be the birthplace of health preservation," he said. There was a man named Zhen Keng in the time of PU. He was the first health preserving scholar recorded in the history. Yao granted him to Dapeng, which is the place around Xuzhou City, and established Dapeng state. ". Mao Zedong said: "Peng Zu made great efforts to develop this land. He took the lead in digging wells, inventing cooking techniques and building city walls. It is said that he lived 800 years and was the first person to live a long life in Chinese history. He also left his health preserving work "Pengzu Jing". He also said: "Peng Zu had a great influence in history, and Confucius highly praised him. Zhuangzi, Xunzi and LV Buwei have all discussed him. According to records in historical records, Qu Yuan"s Poem & lt; Tianwen & gt;: "how can Peng Keng pour out the pheasant emperor, and how long will he be long-lived? Liu Xiang also mentioned him, probably because it was so famous that in the Western Han Dynasty, Liu Xiang even listed Pengzu in the immortal world in his biography of the immortals. In the spring and Autumn period, Yi Ya was favored by Qi henggong for his good tune of five tastes. "Mencius, Gaozi" recorded: "as for taste, the world is expected to change teeth.". An introduction to Chinese cuisine, published in 1988, claimed that Yi Ya was a great philosopher who made practical contributions to Chinese cuisine. Yiya, the authentic descendant of Pengzu, was said to have come to Pengcheng three times to learn cooking skills, and later made a "eight plates and five dishes" banquet for the nine members of the Qi henggong. It is recorded in the book: "the Yongwu diet ancestor Zhen Keng, three records of the division to look for ancient Pengcheng; the nine generals were appointed as Si Pao, and the eight plates and five pans banquet princes.". It can be seen that Xuzhou is the birthplace of China"s cooking skills. Its original name is pheasant soup. It was created by Peng Zu, the first professional chef in history. It has a history of more than 4000 years and is known as "the first soup in the world". Zhen Keng (Pengzu) is a pioneer of Taoism in ancient China, and also a symbol of the birthday. He lived a long life with good health. His theory of rebirth and discarding things, taking food, taking food, keeping quiet, guiding and house art, had a profound impact on Taoism, Taoism and Chinese traditional culture. Zhen Keng (Pengzu) is the ancestor of cooking and nutritious food recorded in Chinese writing. He was familiar with cooking skills, and once cooked the delicious pheasant soup (i.e. wild chicken soup) to Emperor Yao. Emperor Yao was very satisfied after eating and praised him. In the ancient society of Emperor Yao"s time, there were many disasters in the world, and there were disputes about waiting, and there were strange birds and beasts coming out from time to time to harm the villagers. Emperor Yao wanted to find a sage to help him pacify the world. One day, Emperor Yao led Zhen Keng to Xuzhou to visit the sages. At dusk, I came to Yian mountain, Dapeng Town, the western suburb. At this time, Emperor Yao was tired and tired. When he saw that it was late, he ordered him to set up a tent and camp on the spot. But the next day, when the sun went up, Emperor Yao did not wake up. When they entered the account, they were broken. It turned out that Emperor Yao fell ill because of overwork, which made his followers very anxious. "The son of heaven"s holy body is weak, it is a chronic disease, infected with cold. Take a rest here for a few days, and it will be fine with a little conditioning. Don"t be too nervous. " Just as he was talking, two soldiers reported outside the tent to see Emperor Yao. In order not to disturb Emperor Yao"s rest, Zhen Keng personally sent out an account. The guards of the original escort caught two wild pheasants with colorful flowers on the nearby mountain to present them to the emperor. Pheasant is a wild bird, shaped like a chicken. As soon as he saw the joy, he took it and went to the mountain to collect some herbs. He begged for some millet from the local villagers and burned it with branches to make a pot of wild pheasant soup. After the soup was cooked, Zhen Keng came to the head of Emperor Yao"s bed and carefully fed the bowl of pheasant soup to Emperor Yao"s mouth with a bowl in one hand and a spoon in the other. Emperor Yao, the emperor of heaven, had a bowl of wild pheasant soup. He regained his vitality and greatly increased his physical strength. He opened his eyes, recalled the soup he had just drunk, and even called out "good soup! Good soup Emperor Yao got up and drank the second bowl in one breath. The sweat was dripping, the whole body was comfortable, and the spirit increased sharply. He could get out of bed and walk. As soon as the sergeants heard that the son of heaven was awake, they were full of joy. Zhen Keng was Peng Zu, the founder of the great Peng state. The story of Pengzu offering pheasant to Emperor Yao has been recorded in many historical books. Qu Yuan said in Chu Ci Tian Wen: "how can Peng Keng pour pheasant emperor? How long will a long life last? " After Emperor Yao recovered from his illness, he established the Fangguo, which was called Peng. This is why Xuzhou is called Pengcheng. The pheasant soup prepared by Peng Zu has been handed down from generation to generation in Xuzhou. Pheasant soup is the earliest famous dish in Chinese classics, known as "the first soup in the world". It is cooked with pheasant and millet and Salted Plum. It is the earliest dish that combines cooking and mixing in China. With the development of the society, pheasant changed to chicken, millet to Coix. The production method is to kill the chicken, blanch it in boiling water first, and then put it into the soup pot. At the same time, add Chinese prickly ash, green onion, ginger juice and job"s tears, and cook the chicken until the crispy rice is rotten. Remove the chicken bone, and then cook until the soup is thick. Add salt, monosodium glutamate and Shaoxing wine to a proper amount. Cook and put it into a round porcelain pot. The characteristics of pheasant soup: fresh taste, beautiful color and mellow fragrance. Time flies as time changes. In a flash, it was the Qing Dynasty. During the reign of Emperor Qianlong of the Qing Dynasty (1736), Emperor Qianlong went to the south of the Yangtze River and went to Xuzhou to taste the soup. He asked the chef, "what kind of soup is it?". It is the soup. When Qianlong saw and tasted it, he realized that it was pheasant soup, and asked the chef, "how to write what soup?" When the chef"s culture was not high, he used his fingers to draw the word "food" and add a word "it" to the right, which is the word "keta" which is still used today. After tasting this soup, because of its mellow and delicious flavor, it was named "keta soup", which was inherited continuously. Mashi street is named after trading horses. Mashi street was originally located in the outskirts of Pengcheng south gate. During the pre Qin and Han Dynasties, it was the distribution center of sweat blood Qianli horse and Mongolian horse in Dawan state of the western region (today"s fergan basin in Central Asia), which led to the development of iron horses in Chu and Han Dynasties. Xiang Yu played horse stage in autumn, and horse raising in horse shed mountain became a legend for ages. The prosperity of horse market continued to the end of Qing Dynasty and the beginning of the Republic of China, and formed a reverse travel pattern of inns, wells and mangers. At the same time, promote the development of catering industry, Mashijie keta soup is the product here. The formula of tiaota soup in Qing Dynasty has been used up to now. The best big steamer pot is the fresh purple willow circle pot, because the fresh purple willow tree juice outflow, has the stomach anti-inflammatory effect, and produces a fragrance, which helps to increase the taste of the keta soup. During the Qing Emperor Qianlong (AD 1736 to 1795), there was a soup pot outside the South Gate outside the south gate, also called Ma Shi street and its soup pot. In the south gate, there was Town God"s Temple (today"s Municipal Public Security Bureau). During the reign of Emperor Guangxu of the Qing Dynasty (1875-1908), there was Wang Yulin"s keta soup pot at the hanging bridge of xichengmen (now the west gate of Xuzhou Medical College). Wang Yulin"s keta soup shop is famous for its dynamic state city. At that time, the famous calligrapher Mr. Miao juwu presented the couplets. The first couplet is: "the ancient Gukeng pheasant soup is handed down from generation to generation"; the second one is: "today"s wangjiatiao soup is fragrant.". It is a modified pheasant soup made by Peng Zu, which is made of hen, pig bone, wheat kernel and so on. The method of making keta soup is to put chicken and bone into a pot in cold water. After boiling, remove the foam, add wheat kernels, green onion, ginger juice and seasoning powder (grind clove, cinnamon, Sharen, bean curd, etc.) and boil it over a high fire for several hours. The next morning, boil it again, paste it under boiling water, and then add salt, pepper, sugar and cooking wine. After the soup is cooked, add monosodium glutamate and sesame oil. The characteristics of guata soup are delicious, white soup, fat but not greasy, suitable for North and South taste. In May 2011, China time honored brand was awarded by the Ministry of Commerce of the people"s Republic of China; in June 2009, China Cuisine Association awarded: Jiangsu famous trademark (2012-2015) registered trademark of national trademark office; Xuzhou well-known trademark; Xuzhou administration of industry and Commerce in February 2010; Xuzhou key protected trademark; Xuzhou administration of industry and Commerce in June 2011; Chinese famous snack: keta soup In 1997, it was recognized by China Cuisine Association; Jiangsu provincial intangible cultural heritage traditional handicraft - Xuzhou keta soup craft; (June 2011); Xuzhou Municipal intangible cultural heritage traditional handcraft Xuzhou keta soup craft; (May 2009); the most respected brand of Jiangsu catering industry in 2008; convenient breakfast demonstration shop It was awarded by Xuzhou food and Drug Administration in July 2011.