1, Ankang steamed noodles
Steamed noodles are the representative of Ankang local snacks. As long as they are Ankang people or people who have lived in Ankang or had contacts with Ankang, most people like to eat steamed noodles in Ankang. When they return to Ankang to visit relatives and friends or come back from business trip after living in other places, steamed noodles are usually the food they want to taste and enjoy most.
2. Hanyin Kangkang steamed buns
Also known as sesame cake, it is a round pancake covered with sesame seeds, and there are knife marks on the cake at regular intervals. Hanyin Kangkang steamed bun, a flavor food, is easy to store and carry for a long time. It has a long-standing reputation in southern Shaanxi and has been passed down to this day.
3. Shiquan Guiguzi bacon cake
Guiguzi bacon is ruddy in color, delicious and unique in taste, fat but not greasy, and rich in aroma after a long time of eating. It contains a lot of nutrients such as protein, cellulose and amino acids, and trace elements such as VC, potassium, sodium, selenium and iron that are indispensable to human body.
4, Xunyang eight pieces
The banquet began with eight cold dishes, with a large plate of cold dishes in the middle. Put a proper amount of cold dishes into an empty dish in the middle, then pour in the mixed vegetable juice, and mix well to eat. This is the so-called "Cai He". The first hot dish is soup, mostly shredded chicken and squid vermicelli soup. This dish is a very fragrant and appetizing soup. Other hot dishes include lotus root box, mutton stir-fry, radish stewed mutton, vegetable stir-fry, dry-fried bacon, Hanjiang fish fillet, egg cake soup and so on. Although there are no rare treasures such as fish, turtles, sea monsters, bear's paw and deer whip, swans and geese, the eight dishes contain a strong home-cooked flavor, which will linger for days.
5. Ziyang steaming basin
It originated in Hanwang Town, Ziyang County. It was originally a braised dish when Han workers stopped for a party, and later developed into the finale of the New Year's Eve reunion dinner. The production of Ziyang steaming basin is very particular. The raw materials must be whole chicken (native chicken), trotters, lotus roots, red and white radishes, yellow flowers, fungus, mushrooms, egg jiaozi, water-fed cuttlefish and other dried vegetables. Seasoning oil includes fennel, tsaoko, cinnamon, pepper, dried pepper, salt, etc. Put it in a basin, steam it in a cauldron, and put the raw materials and seasonings into the basin step by step. This dish is original, mellow and fleshy, with good color, smell and taste. Ziyang Steamed Bowl, with waste of materials, long time, complicated procedures and exquisite workmanship, is worthy of being the most distinctive traditional dish in Ziyang.
6. stewed chicken with chestnut mushrooms in Ningshan
Ningshan mushroom is a local specialty, which is famous for its thick meat, good mushroom shape and high quality. Chestnut in Ningshan is also a local specialty, which is famous for its full granules, easy peeling, sweet fragrance and rich nutrition. It's really a local feature to mix local chicken with characteristic chestnuts and characteristic' mushrooms'.
7, Zhenping potatoes Baba fried bacon
Fried bacon with potato Baba was originally a home-cooked dish on the table of Zhenping people. It is a dish composed of potato products and Zhenping special bacon. Fresh potato Baba, with bright red pork belly, fully absorbed the fat of bacon, becoming more and more full and crystal clear. Add fresh local pepper, pepper, garlic slices, onion and ginger slices. Stir-fry in a big iron pot burning firewood in the country, the attractive fragrance exudes a strong homesickness, red, yellow, white and green are bright, bacon is fat but not greasy, and potatoes are smooth and refreshing.
8, Pingli bacon scrambled egg skin
Wet refined potato flour with water, add eggs and beat well, and wipe the egg paste with a little oil in the pot to make it skin-like; Put the base oil in the pan, stir-fry the bacon to get oil juice, stir-fry the egg skin together, add soy sauce and sprinkle garlic. Features: the color is composed of white, yellow and red, with soft taste and fragrant smell.
9. Gao Lan Konjac Banquet
Konjac, known as "ghost skull", can actually be made into various foods. The villagers creatively developed more than 60 kinds of delicious dishes with konjac, and these 60 kinds of delicious dishes were served on the table together, which was called "konjac banquet". Amorphophallus konjac banquet is even worse than "Man-Han banquet", because it is a very difficult pioneering work to make more than 60 dishes with different shapes, colors and tastes with such a single raw material.
10, Baihe "Sanshui Point"
"Sanshui" was originally an auspicious banquet. Because there is a chicken and a mutton, the homophonic combination of "chicken" and "sheep" is "auspicious". The pure taste carries deep blessings and longings, and shows the deep affection of Baihe people for all beautiful things. Before sitting, four cold dishes: braised beef, pig head, pig liver, sausage (or sausage or peanut beans), four side dishes, and a candy dry plate in the middle. After sitting down, eight dishes: meat pie, fresh fish, steamed chicken, cut belly, mutton, pig's trotters, kidney flowers and steamed rice. Among the eight dishes, there are three sweet and liquid foods, namely, eight-treasure porridge, lotus seed soup, sweet wine (fermented with steamed glutinous rice) or tremella soup, and the legendary "Sanshui" banquet was unveiled.