Peng Zu's cooking technique is a traditional handicraft item in the first batch of representative items of Xuzhou's municipal intangible cultural heritage. Peng Zu's cooking technique originated from Peng Zu during the reign of Emperor Yao. Peng Zu, also known as Peng Keng, was the third son of Lu Zhong and a famous sage figure known throughout China. He was appreciated by Emperor Yao for offering pheasant soup (pheasant soup) to Emperor Yao, which cured Emperor Yao's anorexia and physical weakness, and he was then made the ruler of the Great Peng State (now Xuzhou). Later generations respectfully called him Peng Zu. At that time, pheasant soup was made by stewing pheasant, beef, mutton, millet, 藿,菰 (茭) white, etc., and thickening it with rice flour. During the Spring and Autumn Period and the Warring States Period, Qu Yuan asked in the 87th section of "Heavenly Questions": "What is the usual feast for Peng Keng (Peng Zu) to serve pheasants, and how long is his longevity?" Yang Geng and pheasant soup formed a soup culture circle in the border areas of Jiangsu, Shandong, Henan and Anhui. Such as chicken and duck soup in Bengbu, Anhui, goat soup in Dang, yangta soup in Suzhou, corn grits soup in Linyi, Shandong. Therefore, the "Chinese Cooking Dictionary" says: "Rice grits and soups, which are thickened with rice flour, are unique to the border area between Jiangsu and Shandong." According to the "Biographies of Immortals", Peng Zu "likes tranquility and only cares about nourishing the spirit and beautifying life. He also takes elk horns, cinnamon, and mica powder, and often has a little." It is said that these three substances have the functions of nourishing, appetizing, and beautifying. When combined with food, they can be regarded as the earliest famous food therapy in my country. The main recipes of Peng Zu's cooking technique include: pheasant soup, mutton hidden fish, elk horn chicken, fragrant fish balls, etc., among which mutton hidden fish is the most representative. It is said that the word "fresh" is derived from Peng Zu's dish "mutton hidden fish" which has been passed down for more than 4,000 years. Shandong cuisine "mutton hidden in fish", Anhui cuisine "fish bites mutton", and Jiangsu cuisine "mutton hidden fish" are all from Peng Zu's "version". At present, Pengzu cooking is mainly distributed in the border areas of Jiangsu, Shandong, Henan and Anhui with Xuzhou as the center. Pengzu cuisine generally has the following characteristics: original flavor, light and delicious; rich flavor, rich nutrition; suitable for all ages, longevity. (No pictures, welcome to provide.) (No pictures, welcome to provide.)