It is the business card of Hanzhong cuisine and the feelings of Hanzhong diners, with local characteristics. It is a famous specialty snack-rice skin in Hanzhong area of southern Shaanxi. Hanzhong rice nourished by Hanshui River is fragrant and white; Hanzhong pepper is hot and fragrant in a pleasant climate. The perfect match between the two, under the brewing of traditional technology, Hanzhong rice noodles are famous far and near!

Second, vegetable tofu

Vegetable bean curd brain, also known as vegetable bean curd porridge, is a kind of home-cooked dish that Hanzhong people love and never tire of eating. Its production has a long history and is very particular. It was originally a delicious food for guests, but now it is a popular food. The first step is to grind the swollen beans into pulp, then carefully filter the bean dregs with thin reeds or gauze, then boil them, and then add the pulp and sour soup to clean them. When the tofu is formed, filter out the tofu and press it into pieces.

Third, Hanzhong gang noodles

Hanzhong Bangmian is a kind of flavor food in Hanzhong City, Shaanxi Province. Refined from fine white flour. There are different opinions about when and which dynasty the noodle originated, but there are two legends about the origin of the name: First, Liu Bang made Hanzhong king, and it was near dusk when he arrived in Hanzhong. In desperation, the chef lacked kitchen utensils, rolled noodles with soldiers' spears, and was excited and made noodles. Xiao He, the Prime Minister, called it "awesome". It is said that in the old society, the night watchman worked overtime and was hungry and cold all night. When the sound of "bang bang" hits the fifth watch, he can get a bowl of noodles to satisfy his hunger. The cook pitied the night watchman and added spicy food, onion and ginger to the noodles to warm the stomach and drive away the cold, hence the name.

Fourth, Hanzhong pulp noodles

Hanzhong pulp is sour, spicy, fragrant and unique. Mustard (spicy cauliflower) is the best dish in the syrup. It has always been a favorite pasta of Hanzhong people. Mustard (spicy cauliflower) is the best dish for serous dishes, along with Chinese cabbage and celery. When cooking, wash the vegetables, put them in boiling water until wilting, take them out and put them in a casserole, add noodle soup, wait for a day or two until the vegetables turn golden brown, then fry them with edible oil and refined salt, add garlic sprouts, add seasonings such as diced tofu, garlic flower, Jiang Mo and pepper powder, and stew the fried boiled vegetables in a wok.