1. Sanshu healthy hot pot. There are many hot pot restaurants in Hanzhong. The first one is good. You can choose according to your own taste.

2. Slurry surface: The slurry surface in Hanzhong is sour, spicy, fragrant and unique. According to legend, it was named by Emperor Gaozu Liu Bang and minister Xiao He when they were eating noodles here. It has always been a favorite pasta of Hanzhong people. Mustard (spicy cauliflower) is the best dish for serous dishes, as well as Chinese cabbage and celery. When cooking, wash the vegetables, boil them in boiling water until they are wilted, take them out and put them into a earthen pot, add noodle soup, wait for one or two days until the vegetables turn golden, then fry them with cooking oil and refined salt, add garlic sprouts, add tofu diced with garlic flower, Jiang Mo, pepper powder and other seasonings, and stew the fried water-boiled vegetables as a wok. Slurry noodles should be rolled manually to make them wide, long and thin. Put the cooked noodles into a bowl, add the wok of the water-boiled vegetables, and pour the red pepper oil, and serve at the surface of the water. It looks red, white and yellow, tastes sour and fragrant, and has an appetizing effect. It is a famous snack in Hanzhong.

3. Hanzhong Bangbangmian: Hanzhong Bangbangmian is a flavor food in Hanzhong City, Shaanxi Province. Refined from fine white flour. There are different opinions about when and which dynasty the bangmian originated from, but there are two kinds of legends about the origin of the name: one said that Liu Bang sealed Hanzhong as the king, and it was near dusk when he arrived in Hanzhong. In a hurry, the chef lacked kitchen utensils and used soldiers' spears to roll the noodles, and there was a burst of excitement and made noodles. Prime Minister Xiao He called it "Bangbang" It is said that in the old days, the watchman worked overtime, and he was hungry and cold all night. When the sound of "Bang Bang" hit the fifth watch, he could get a bowl of noodles to satisfy his hunger. The chef pitied the watchman and added spicy, onion and ginger to the noodles to warm his stomach and drive away the cold, hence the name.

4. Hanzhong dough: The dough is known as the first of the "four wonders" of Hanzhong-style snacks. It is made by soaking rice (initially with flour) in water for four hours, then pushing (or beating) it into rice slurry, steaming it into thin cakes in a cage, cooling it in a ventilated place, smearing rapeseed oil and cutting it into thin strips, and adding refined salt, rice vinegar, soy sauce, pepper, ginger juice and garlic. It can also be served with shredded radish and bean sprouts, which look white and red, or with spinach in white and green. It tastes slightly spicy and salty, sour and delicious.