bulk Jiangsu, well-deserved.
is not only the economy, education, manufacturing volume,
even the diet is outrageous.
Although Sucai is one of the eight major dishes in ,
, it is also subdivided into Huaiyang cuisine, Jinling cuisine, Suxi cuisine, Xuhai cuisine, , etc.
The restaurant shared today may be the only Sucai cuisine in Singapore :
Pengcheng Kitchen.
Xuzhou was called Pengcheng in ancient times, and
has a history of more than 3,000 years.
Peng Keng, the first professional chef in my country who left his name, was born in Xuzhou, and
Peng Keng is also respected as the founder of the chef.
Xu Haicai is also an important faction of Sucai.
The dishes are thick tones and salty in taste.
is good at five pungent, and they are mostly cooked, fried, fried, etc.
The most distinctive one is Flour Chicken .
In short, it is to take a big pot of chicken,
and then bake the dough on the edge of the pot.
is fine to eat it with dipping sauce, and it is okay to eat it with the chicken together.
is really very, very tasty!
Pengcheng Chef said there is another dish that is also a special dish: 香 .
But I also have it in my hometown, so I didn’t click it.
In addition to this, the fried noodles are also excellent.
is oily but not greasy, and each one is very chewy.
can be said to like it very much!
Specific address: 45 Temple St, Singapore 058590.
The nearest subway: Chinatown (blue line/purple line).
Per capita consumption: SGD 40.
A must-order dish: ground pot chicken.
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