1, Saozi Wonton: Wonton means "happy reunion". Wonton in Hancheng is unusual and small, only the size of an adult's fingernail. It is a hospitality meal for friends, relatives and VIPs hosted by Hancheng people on occasions such as Chinese New Year holidays, weddings of men and women, birthdays of the elderly and full moons of children.
2. Mutton Lehe: Qiao Mai noodles are made into thin strips and cooked, and fresh mutton and cooked sheep oil are mixed with various seasonings and condiments to make stew. The noodles are slender, soft and refreshing, and the soup is spicy and fragrant.
3. Mutton Hu Bo: Take a proper amount of wheat flour, the dough is neither soft nor hard, roll it into round pieces by hand, put it on a shiny iron pancake pan, slowly heat it until it is half cooked, take it out, cut it into noodles like leek leaves, put it in an oil pan, pour vegetable oil, put the cooked mutton slices and put the good pepper.
4, stirring the ball: stirring the ball is the most familiar and common meal in Hancheng. The process of kneading dough is simple: boil the water in the pot until it is slightly boiling, that is, mix the noodles in the pot with one hand and stir along one side with the other hand with a small rolling pin until it becomes thick paste.
5, Hong Tian Noodles: If someone grabs some noodles in a bowl and adds some noodle soup, it is called eating "sweet noodles"; When eating mutton, put a bowl of original soup, put a few pieces of cooked mutton and eat them in steamed bread without seasoning, which is called eating "sweet mutton".
6. Stone pot steamed buns: The raw materials of stone pot steamed buns are flour, alkaline noodles, refined salt, cooked lard, flowers and pepper leaves. It is made by kneading dough, processing stone, making blank and baking. Its characteristics are crisp and fragrant, easy to digest, convenient to carry and easy to store. Persimmon cake is a traditional food deeply loved by the masses, also known as ancient glutinous rice cake. Because of its long history, it is called "fossil" in Chinese food.