创制于清朝初年的“八宝云中燕”,是枣庄民间传统的寓意象形高档菜。据说此菜最初是用野鸡烹制,装盘寓意飞燕。后来,台儿庄运河码头边一饭馆的李姓厨师从扒雏鸡受到启发后,将鸡改成鸽,主料也由大变小,由盘内装一只雏鸡改为装两只肉鸽,由一色一味改为双色双味,从而由低档菜变成了高档菜。 Created in the early years of the Qing dynasty, “Babao cloud Zhongyan” is the Zaozhuang folk tradition of high-end imagery high-grade cuisine. It is said that this dish was originally cooked with pheasant, plate meaning cheongsam. Later, Chef Lee, a chef at a restaurant on the Taierzhuang Canal Pier, was inspired by the chickens to turn the chickens into pigeons. The ingredients also changed from large to small, changing from one chick to two pigeons. To double color double taste, which by the low-grade food into a high-end cuisine.