Ankang cuisine, with a wide variety of local snacks, is a must for Ankang diet. There are Ciba, Zongzi, rice wine and sweet syrup with southern flavor, and various kinds of pasta and cakes with northern flavor, as well as mutton bubble, roasted mutton kebabs and strong Sichuan-style mala Tang in the northwest; Both Zhou and Qin dynasties burned, roasted, stewed, steamed and boiled; There are also fried and fried in the Han and Tang Dynasties, and also absorbed fried and fried meals. For example, the "steamed basin" in Ankang snacks is full of five flavors, the bean jelly stewed is sour and spicy, the fried beans are crisp and tender, the fried rice cake is crispy and tender, the bacon is oily but not greasy, and the water cake is thin and transparent, etc., all of which can be called excellent food with good color, fragrance and taste. Tasting these snacks is not only an energy and nutrition supplement, but also a food. Ankang is located in the intersection of north and south, and its diet and customs show distinct mountain and blending. In terms of food composition, it has both the color of rice culture and the imprint of wheat and millet culture, which is mixed with five characteristics and has both north and south flavors, and "sweet in the south, salty in the north, sour in the east and spicy in the west". Ankang people are good at storing food, and there are many kinds of snacks, including Zanba, Zongzi, rice wine and sweet syrup with southern flavor, and various kinds of pasta and cakes with northern flavor. The "steamed basin" has all kinds of spices, the stewed bean jelly is sour and spicy, the fried bean jelly is crisp and tender, the fried rice cake is crispy outside and soft inside, and the bacon oil is burned. Ankang people's diet has two major preferences: first, they like eating sour food, and second, they like eating meat. However, Ankang people's addiction to acid is different from that of Shanxi people. Shanxi's acid is old vinegar, while Ankang people's favorite acid comes from kimchi, commonly known as "starched vegetables". Local residents can't leave pickled vegetables all year round. Their staple foods are pickled vegetable paste, corn flour mixed with sour water, pickled vegetable mixed with soup, and dishes such as hot and sour belly slices, diced chicken, fish with pickled vegetables, hot pot and so on. Flavor shops include Xiguan Nanjia Steamed Noodles, Shuiximen Night Market, Jiangbei Night Market and Xing 'an Night Market. Among them, Shuiximen Night Market is the largest.