1. steamed buns in pots and pans in Jingchuan. Jingchuan pot steamed buns are soft and delicious, with long alcohol flavor, soft heat and crisp cold, and have the characteristics of no mildew, no rancidity and no taste change after long-term storage. 2. Jingning "Guo Kui". Also known as Jingning pie, it is a traditional food in Jingning. Jingning pie is characterized by snow-white flour, smooth appearance, uniform thickness, bright color, crisp and crisp, sweet and delicious, rich cake fragrance, not easy to break and easy to carry. There are two varieties: oily and sugary. 3. Jingning roast chicken. Jingning braised chicken, also known as Jingning braised chicken, is a traditional famous food in Jingning. It is famous in Gansu, Shaanxi, Ningxia and other provinces (regions) for its beautiful appearance, fresh and delicious taste, bright appearance, brown-red halogen color, thick meat flavor and refreshing taste. It is a flavor food that travelers on Xilan Highway scramble to buy. 4. Mutton bread in soup. It has a business history of 61 years and is a unique Islamic food. Pingliang mutton is selected from the desert, also known as the station sheep. The meat is tender and delicious, and it is "single-handed", that is, mutton and steamed buns are delivered separately. The broth is clear but not greasy, fresh but not pungent, supplemented by sesame oil, spicy oil, coriander and sugar garlic. Mutton is hot and contains high protein, which is suitable for all ages. If eaten regularly, it can strengthen the body, and it is really a good tonic in winter. 5. Pingliang shortbread. Popular food with local flavor, also known as crispy buns, is famous in Shaanxi, Gansu and Ningxia provinces (regions). Pingliang crispy buns are divided into three categories: the dark crispy cakes of the Han people and the crisp cakes of the Hui people. There are two kinds of dark shortbread: salty shortbread with five flavors and sweet shortbread with sugar filling. The surface of crisp cakes is bright and crisp, and they are soft to eat, and they are also divided into sweet and salty. There are more than ten kinds of patterns of shortbread, such as cow tongue, hemp sole, "one eyebrow" and square. 6. Pingliang stuffed skin. The main process of making is: first put the mixed dough in a clear water basin, knead it, rub it until it is separated into starch and gluten, put the starch into a special stuffed skin gong for cooking, cut it into strips when eating, put it into a plate or bowl, and mix it with seasonings such as salt, vinegar, garlic paste, oil spicy seeds and sesame paste. It is characterized by being thin, soft, flexible, sour and cool. 7. Mutton shabu shabu. Pay attention to the use of local mutton, carefully selected, with tofu, vermicelli, onion, leek, garlic and chili pepper, oil, salt, sauce, vinegar and so on. When you enjoy it, the soup in the copper hot pot rolls, and the diners put the mutton slices and other ingredients into the pot, which is cooked in an instant, and the food is not greasy, crispy and pleasant. 8. Pingliang furnace tooth buns. Also known as "stone buns" and "sand buns". The method of oven-toothed buns is unique. First, the pea-shaped sandstone is burned to extreme heat, and then the bread is baked on the table. Flour is well prepared, mixed with spices, refined salt and clear oil, rolled into a round cake, cut three times in the center of the cake, and baked in a stone pot until cooked. Steamed buns are shaped like furnace teeth, crisp and delicious, and easy to carry. 9. raw noodles. Slice beef tenderloin and lamb tenderloin, cook with pasta, and add sauce, vinegar, onion, ginger, salt and other condiments. When the noodles are cooked, the soup is crispy and delicious. 11. Lingtai sour soup noodles. Also known as "slender surface". The characteristics of sour soup noodles are "thin, fine, light, fried, thin, delicious, sour, spicy and fragrant". It is soft and chewy, tangy, delicate and unique. Take special flour, mix it with buckwheat ash or alkali, knead it repeatedly into dough, put it in a basin, knead it several times, then roll it until it is even and thin, as bright as paper, then cut it into three kinds with a special noodle knife: fine, medium (leek leaves) and wide, and put it on a "clean bar" or a dish. Sour soup noodles are thin and long, and the soup is sour and spicy. When eating, put a few side dishes under the front pot and the soup in the back pot, eat them at the bottom, first thin, then medium, then wide, and hold more noodles than soup, each bowl is only two or three mouthfuls, and you have to taste all three kinds of noodles. 11. Lingtai Steamed Chicken. Chop up fresh chicken, add salt, seasoning, sesame oil, chopped green onion, etc., mix with flour, wrap it in dough, steam it in a cage, and it is delicious, tender and fragrant. 12. gv 11 sticky millet. It is a kind of millet food with high viscosity, and it is rich in Weilingtai in Longdong. Rice can be used as porridge, and flour can be used to make cakes. If cooked in a feast, it will have a pure and honest flavor. 13. Braised turtle in Lingtai. The famous dish on Longshang, which is made of Lingtai soft-shelled turtle, which enjoys the reputation of "the highest soft-shelled turtle in China", is favored by the majority of guests for its unique production technology and rich nutritional value. 14. Huating Walnut jiaozi. Peeling walnuts, stir-frying them with slow fire until they are light yellow and fragrant, blowing off the fine skins on the walnuts, rolling them into mud while they are hot, adding salt, then fully stirring and mixing them with boiled red radish, tender white cabbage or tofu, and adding minced onion and ginger, cooked clear oil and spiced seasoning, mixing them into cake stuffing, and putting the foreskin into the pot. Rich in nutrition, although it is a vegetable dumpling, it has the quality of meat dumpling, so when jiaozi is just cooked, it is extremely fragrant, not greasy or light, with a refreshing fragrance and a long aftertaste. 15. Braised elbows. It is a famous dish in Pingliang. 16. Huating potato stirred up the ball. First, you have to cook the potato with clear water, peel off the rough skin, and put it on the table. When there is only a residual temperature, you can pour it into a special wooden trough or mortar, knead it slowly with a wooden hammer, and then smash it with a hammer when the potato becomes paste, until it becomes a shiny, tough, rubbery appearance. Mash garlic, chop chopped green onion, stir-fry vegetables and choke vinegar soup. Then, dip the knife in cold water, cut the dough into one-inch square pieces and put them in a dish or bowl. Potato dough is extremely tough, and it must be cut with a knife. When eating the stir-fried dough, you should dip it in garlic paste and mix it with green vegetables. The taste is soft and spicy, and it is chewy. When a piece of dough is stirred up, dense sweat seeps from his forehead, and then he drinks a bowl of faint vinegar soup, and he is hungry and thirsty. It is really comfortable.