One, Hanzhong rice skin

It is the Hanzhong food business card, it is the Hanzhong diners' sentiments, hit the local characteristics of the inscription. It is is a famous specialty snack in Hanzhong region of southern Shaanxi - rice skin. Hanzhong rice, nourished by the Han River, is fragrant and white; Hanzhong chili peppers, in the pleasant climate, are spicy. The perfect match of the two, under the traditional craft brewing, Hanzhong noodles skin famous in all directions! Hanzhong-Mianpi (汉中米皮) is a famous snack in Hanzhong, southern Shaanxi. It is said to have begun in the Qin and Han Dynasties. It is generally made by soaking rice and grinding it into rice paste, steaming it into thin skins in a cage, smearing it with rapeseed oil while it is still hot, cutting it into strips, and mixing it with condiments such as chili peppers, monosodium glutamate (MSG), refined salt, vinegar, soy sauce, and garlic water according to one's personal taste (locally known as "Hot Noodle Skin" for hot food), or placing it in an air-conditioned place to cool down and then mixing it with cold noodles (locally known as cold noodle skin or cold noodle skin). The side dishes (bottom mat) are mainly soybean sprouts, shredded potatoes, celery, spinach and other seasonal vegetables, which are soft and spicy. It can be dried and deep-fried when not needed for immediate consumption. It can also be braised and stir-fried.

Two, vegetable tofu

Vegetable tofu, also known as vegetable tofu congee, is a Hanzhong people love to eat and never get tired of eating a kind of home-cooked food, the production of a long history of great care, the original hospitality for the guests of the delicacies, and is now a popular food. The first process is to soak up the beans ground into pulp, ground pulp, and then filtered with a fine wicker or gauze to remove the dregs of the beans, and then boiled, and then added to the pulp water vegetable soup point clear, to be formed when the tofu, and then filtered out of the tofu pressed into blocks. Vegetable tofu consumption is very delicate, eat with small dishes, small dishes with the method is also very delicate, generally will be chopped green onions, cilantro, ginger, garlic, green pepper, sesame oil, walnut kernel end, splash of bean paste, pickled vegetables, red oil chili, etc. Mixed into the plate of rice. This meal to eat up in a hurry, to have chapter and verse, a mouthful of tofu, a mouthful of soup and porridge, that is, a mouthful of fragrance, a mouthful of fragrance, chaotic moves will go out of flavor. First carefully sip a mouthful of hot soup, fragrant natural, moist lips, and then use chopsticks to clip on some small vegetables smeared on the tofu, into the mouth, chewing and swallowing, fragrant and pleasant. Tofu's sweet, sour soup porridge, spicy vegetables, the kind of unspeakable beauty of the age of endless memories. Vegetable tofu high nutritional value and affordable.

Three, Hanzhong bang bang noodles

? Hanzhong Bang Bang Noodles, Hanzhong City, Shaanxi Province flavor food. It is made from the finest white flour. Knock-knock noodles originated in what year and month, which dynasty, the argument is different, but the origin of the name of folklore there are two legends: one said that when Liu Bang sealed the king of Hanzhong, to Hanzhong when it was nearly dusk, the cook in the haste of the cooks lack of kitchen utensils, the use of soldiers spear poles rolled out the noodles, "Bang Bang Bang Bang" a bustling, made into noodles, the prime minister Xiaoho interesting life for the "Bang Bang Noodle". One said that in the old days, the night watchman beat the night, hungry and cold, "bang bang" sound to the fifth day, you can get a bowl of noodles to fill up the hunger, the chef pitied the more hard work of the watchman, in the noodles to add spicy, green onions, ginger, etc., to warm up their stomachs to drive away the cold, for this reason it is named. Characterized by, sour and spicy fresh aroma, wet and warm stomach, is a high-carbohydrate, but also contains some fat, vitamin B and calcium, phosphorus, iron and today's noodle snacks. Authentic Bang Bang Noodles are made by cutting very thin slices of noodles into 1-3 cm wide strips, adding soy sauce, vinegar, salt, chili oil, pepper, scallions, and finally a little lard to the soup. Strips wide, very thin, both tendon and light, pepper, ginger, green onion, vinegar made into soup, thick but not greasy, plus shredded chicken or chopped egg cake, cilantro and other embellishments, eat very smooth, soft, sinewy, special flavor, straight to entice people to salivate.

Four, Hanzhong slurry water surface

Hanzhong slurry water surface, taste sour, spicy, fragrant, unique, slurry dishes of vegetables to mustard greens (flower spicy greens) is good. It has always been the Hanzhong people's favorite noodle dish, the water dish of the dish to mustard greens (flower spicy vegetables) is good, cabbage, celery can also be. Production, the dish will be washed, cooked in boiling water to wilt, removed into the tile pot pots, add noodle soup, one to two days to be the color of the dish becomes golden can, and then cooking oil, salt, plus garlic fry, with garlic, ginger, pepper and other condiments seasoned tofu diced, braised into the fried slurry vegetables as a driving rain. The noodles should be rolled out by hand to make the leaves wide, the strips long and the slices thin. The cooked noodles are put into a bowl, seasoned with the driving rain of the vegetables, and topped with chili pepper and red oil, and the noodles are ready. It looks red, white and yellow, sour and spicy in the mouth, aftertaste, and has the effect of appetizing. It is said that the name was given by Liu Bang, the founder of Han Dynasty, and Xiao He, the minister, when they ate noodles here. Its flavor is sour, spicy, fragrant and unique, and the dish of the slurry water dish is better with mustard greens (flower spicy greens). Battered water population sour, spicy and fragrant, aftertaste, and has the effect of appetizing, is a famous snack in Hanzhong.