1, Xixiang mutton paomo: Xixiang mutton paomo is a special snack in Xixiang County, Hanzhong City, Shaanxi Province. Xixiang mutton bread in soup is delicious and has Xixiang flavor. It is well-cooked, with thick and mellow ingredients, thick carrion soup, fat but not greasy, rich in nutrition, full of fragrance, attractive appetite and endless aftertaste after eating.
2. Hot and sour seeds in Xixiang: Most people in Xixiang have a hobby of eating hot and sour seeds. Almost every household in both urban and rural areas has a jar of homemade hot and sour seeds. Hot and sour seeds look bright yellow and taste spicy and crisp. The more raw it is, the more fragrant it is. This is a good appetizer. After cooking, stir-fry fat meat and lean meat, fish and shrimp. Konjac tofu, vegetables, potatoes, etc. Hot and sour seeds are also added, which has a unique flavor.
3. Muslim Highlight in Xixiang: Muslim Highlight is one of the snacks deeply loved by Xixiang people. Is it? Every year? Better and better. In order to have good luck during the Spring Festival, people will eat it. It tastes cold, sweet and refreshing.
4. Xixiang Tofu: Xixiang Tofu, also known as Xixiang Tofu Porridge, has a long history of production and is a famous traditional snack in Xixiang County, Shaanxi Province. Xixiang vegetable tofu has high nutritional value, which is both economical and affordable. It's really' delicacies are not as greasy as Xixiang tofu'.
5. Slurry soup: Xixiang's slurry soup is sour, spicy, fragrant and unique, which is memorable and appetizing. It has always been a favorite pasta of Xixiang people.
6. Steamed bacon with red tofu: Steamed bacon with red tofu in Xixiang. Paired with local red tofu and bacon of origin, red and white, tender but not greasy, fat but not greasy, with endless aftertaste.
7. Xixiang preserved egg: Xixiang preserved egg turned into an egg, glittering and translucent and oily, shaped like amber, with a black crystal on the outer ring, orange-red inside, soft and delicate, smooth and refreshing, with endless aftertaste. According to records, it originated in the Qianlong period of the Qing Dynasty and has a history of more than 200 years.