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1 mutton pao

Zhengming mutton pao is a specialty in northwest China. The mutton bubble in Ankang is different from that in Xi' an, and it pays special attention to the taste of soup

2. Fresh konjac tofu is cooked with cold, sun-dried and meat, with both color and flavor.

3 Mushroom meatballs

Mushrooms, a special product, are dark red in color, thick and delicious in meat, high in protein and low in fat. They are made by mixing mushrooms with chicken, and they are mellow, smooth and tender in taste.

4 Bacon is also called bacon. Every winter and twelfth month, every household slaughters pigs, except enough fresh meat for the New Year. After 7 to 15 days, take it out and hang it with palm leaf ropes, drip dry water, and then hang it on the stove or stove. After smoking and roasting, it will become bacon over time.

5 Ankang rice wine

Ankang people like drinking more. The average family has sweet wine and thick wine all the year round. As soon as the guest enters the door, he pours a big bowl, which makes people both quench their thirst and relieve their fatigue. Sweet wine, also known as "mash", rice wine is a famous traditional drink in Ankang area, which contains many vitamins.

6 Wuli thick wine

Ankang Wuli thick wine is also very famous, which is comparable to Huanggui thick wine in Xi 'an. Wuli thick wine is more refined than sweet wine. The color of the wine is orange yellow, sweet and refreshing, and the aftertaste is endless. Thick wine not only has the functions of nourishing nutrition, promoting blood circulation, dispelling blood stasis, expelling wind and keeping out cold, but also can prevent and treat diseases. Drinking a bowl of thick wine will make the blood smooth and the waist and legs stretch, which is extremely comfortable. < P > < P > There are two kinds of bean curd. < P > The method is as follows: remove the dregs from the ground soybean milk, put it in a pot, boil it slowly with gypsum or acid water, and throw in some at the same time. Soymilk doesn't go to dregs, according to the practice, it is coarse vegetable tofu, commonly known as "even dregs".

8 steamed noodles

Steamed noodles are a must for Ankang-style snacks. Together with "mutton bubble", it has become the first choice for local people, and it is also a flavor snack with a good reputation among foreign tourists. Steamed noodles are mainly made of flour, and a little salt water is added to form flour paste. The batter is put into an iron or aluminum round steamed noodle gong whose surface is smeared with cooking oil, and then steamed in a large pot of water. After a few minutes, a round, yellow and soft steamed noodle is obtained. Add bean sprouts, add soy sauce, vinegar, garlic paste, sesame sauce and oil spicy seeds to serve.