Zhang Fei beef is the chief representative of Langzhong cuisine. Its biggest feature is its dark appearance, bright red inside, overflowing fragrance and endless taste. Hot cold noodles are the "cold noodles with a spoonful of hot sauce" mentioned above. Hot cold noodles are not much different from ordinary cold noodles, but their uniqueness lies in seasoning beef sauce. The cold noodles are covered with hot minced beef, which has both the gluten of cold noodles and the spicy taste of beef. Suitable for both hot and cold, good quality and low price. Steamed buns with white sugar seem ordinary, but it is a unique authentic snack in Langzhong, which can be preserved for 30 days at room temperature. It is a snack created by Hagongkui, a Muslim in Langzhong during the Qianlong period of Qing Dynasty. Baoning vinegar was created in the late Ming and early Qing Dynasties and is one of the four famous vinegars in China. It is mellow and delicious. Don't make a fuss when you see local people drinking vinegar like drinks on the street in Langzhong. Try a drink made of vinegar. Maybe you will fall in love with the sour feeling. Camellia oleifera is my favorite breakfast recipe. Unfortunately, it has not been sold in Chengdu for many years. It is also one of the breakfasts in Langzhong. I got up in the morning and went to the store to eat a bowl of "Camellia oleifera" to savor the taste of childhood. Langzhong's beef noodles, mutton offal noodles, sour bean noodles and other pasta dishes have unique flavors, and the stalls are not big and simple. To know how to find those humble shops and eat all the delicious food one by one is not something that can be done in three to five days. Langzhong native products can be summarized in four words: vinegar-preserved eggs-beef jerky-steamed buns with white sugar.