1. Ningqiang walnut steamed bun Ningqiang walnut steamed bun is fermented in oil, and the time and temperature vary throughout the year.

The whole fermentation process is divided into three times.

After the first yeast dough is completely fermented, add a certain proportion of raw wheat flour. After fermenting to a certain level, add a certain proportion of prepared food oil. After another slight fermentation, add walnut kernel puree and mix evenly.

agent, roll it out into strips, then spread walnut kernel puree on the surface to make a cake shape, finally add walnut kernel puree and cooking oil, and bake in the oven.

The cake made at that time was in the shape of a "longan" with a phoenix pattern around it, so it was called the "Man-Han Dragon and Phoenix Cake" and was an offering to Cixi.

Ningqiang walnut buns have a long history.

According to user reviews of Ningqiang's walnut steamed bun inheritance, after Zhou Yuji, a governor of Tianjin, was defeated and convicted, his son fled to Ningqiang with his chef and became his son-in-law in the Wang family. His chef worked in the Wang family to develop cooking skills.

It mainly produces seafood sauce products, snacks, etc.

Over time, the chef understood Ning Qiang's situation and incorporated the walnut kernels produced in Ning Qiang and the local method of making walnut buns into his own snacks.

2. Ningqiang Spicy Chicken Spicy chicken is a unique traditional snack in Ningqiang, Hanzhong City, Shaanxi Province. It is a cold dish.

It is indispensable in high-end banquets; it is often seen on ordinary people's dining tables; it must be eaten when friends come over; it is often chosen as a gift to others.

It is the famous Wangjia spicy chicken, a specialty snack in Ningqiang area that is famous in the northwest.

The method is: kill the chicken first, remove the feathers, expose the internal organs, wash it, boil it in cold water, remove the foam, add Amomum villosum, star anise, white root, grass button, a small amount of pepper, ten grams of ginger slices, and two green onions.

Roots, simmer over warm fire for 7 times, pick them up, drain the water, and let cool.

Then use a sharp knife to cut into 2-inch-thick black pepper chicken pieces, sprinkle with salt and peppercorns, stir, and marinate for ten minutes.

Finally, mash 40 grams of ginger slices and squeeze out the ginger water, mix it with spicy oil, chicken essence, etc. into the old hen soup, pour in the black pepper chicken pieces, mix evenly and serve on the plate.

This dish is golden in color, the meat is tender and crispy, plump but not greasy, and spicy.

After eating, the tongue and mouth will be on fire, which makes people fear and love them at the same time. They can't help but be tempted and eat again and again.

3. Ningqiang fern root vermicelli Ningqiang fern root vermicelli is a local specialty of Ningqiang County, Hanzhong City, Shaanxi Province.

Ningqiang fern root vermicelli is specially made from the underground stems of fern that have grown wild for many years in the Qinba Mountains as raw materials, and extracted cassava starch from them.

"Compendium of Materia Medica" records that "fern root can dispel excessive heat, facilitate urinary tract, induce sleep, and replenish the five internal organs."

Modern science and technology has confirmed that it is rich in protein, carbohydrates, vitamins and various nutrients. It is rich in nutrients, smooth and delicious, has zero pollution and is pollution-free. It is a natural black health product.

There are actually two ways to do it, one is a cold dish, and the other is a dry pot dish. But no matter which method you use, you must soak the fern root vermicelli in boiling water for 10 to 15 minutes. When the vermicelli is not forced, remove it.

Drain the water and stir in the condiments immediately.

To make dry pot dishes, just add condiments to the pot and stir for three minutes. If the soup simmering time can be longer.

4. Ningqiang’s fallen-leaf Liangpi Ningqiang has the same gourmet specialty: fallen-leaf Liangpi. It is made from the leaves of a kind of fallen flower and tree called Coujin. The method is to take out about one kilogram (half a bucket) of the leaves of this flower and tree and put it in

Pour the cypress ash with boiling water into a wooden basin. Use a rolling pin to stir continuously in the bucket to stir the leaves. Then pour the stirred leaf juice into a bowl and let it cool until it condenses.

It can be eaten as a cold dish; use garlic, salt, chicken essence, pepper, vinegar (slurry), spicy oil, etc. when mixing with the cold dish. You can eat it after mixing it. It is naturally delicious.

It has the functions of keeping healthy, strengthening the spleen and stomach, and prolonging life.