Eight, the main value of Ankang slurry water dish Ankang slurry water dish because of its deep mass base and consumption of a wide range of characteristics, its main value is reflected in the following aspects.

1. The study of Ankang food culture, dietary characteristics of the value. Ankang region east of Hubei and Henan, south of Sichuan and Sichuan, north of Guanzhong, "East spicy west sour, sweet and salty" dietary characteristics are intersected here, all kinds of dietary habits can be found here, but the only Ankang water dish cleverly all kinds of flavors in one, and highlights the people of Ankang, "three days do not eat acid, walking to play leaping up and down," the main features of the diet. Its significance lies in the unraveling of the "mystery" of the water dish, you can find the key to unlocking the food culture of Ankang.

2. The value of studying the dietary structure of Ankang. Dietary structure determines the quality of people, Ankang people's "body shape, good skin" must be related to diet. The wide range of materials, especially the Chinese traditional medical texts listed in the mustard, celery and wild vegetables in the plantain, artichoke, dandelion, Auntie's cabbage, horse sprouts, knife vegetables, goose intestines, etc. directly into the dietary structure, and change the value of understanding, assessing the characteristics of the diet of Ankang reference value.

3. It has reference value for the study of the survival history, production history, life history and cultural history of Ankang people.

4. It has the value of promoting the food culture of Ankang. Ankang with its unique customs and habits in Shaanxi unique reputation, and Ankang's slurry dishes with the increase in the flow of people to Ankang, it is raised in the deep bosom of the unknown face to meet with guests. It is well evaluated by people from all walks of life. Ankang educated people and entrepreneurs who are interested in promoting Ankang food culture have opened hotels and restaurants in Xi'an, Beijing, Wuhan and other places to launch the Ankang food culture, the slurry in which played a leading role in the characteristics of the