1. Noodles
Fenpi, also known as "knife peeling", is salty, sour, spicy, fragrant and dull. Eating is cold, smooth and flexible, with a little coolness. The folk production process is to dilute the fern powder, add a small amount of alum, stir it into a paste, scoop it into a small flat-bottomed scalding pot, let the scalding pot float on boiling water, then rotate it left and right to make the paste disperse evenly, then cool it in cold boiling water, take it out after sweating and cut it into strips. Bright color, smooth as a thong, with good tendons and elasticity.
2. Hanzhong vegetable tofu
Vegetable bean curd, also known as vegetable bean curd porridge, has a long history of production and is a famous snack in Hanzhong. It was originally a delicious dish for Hanzhong to entertain guests. Now it is a popular food. Its main raw material is soybean, which is soaked and polished into slurry, filtered with thin reed or gauze to remove bean dregs, boiled, then added with pulp and sour soup to clarify it, then filtered out tofu and pressed into pieces.
3. Hanzhong rice noodles
This kind of stall is generally small, and a facade is enough. There is a big stove at the door, with a big pot burning boiling water on it, and towering steamer stands on the water layer by layer. Lift a cage slowly, then pour rice paste into the cage and steam it. There is also a stove next to it. There is a big pot of seasoning soup on the stove that has been cooked all night. There are many good things in it: chopped green onion, ginger rice, pepper, tsaoko, star anise and other spices, as well as gastrodia elata, angelica and other herbs.
4. Wang Jia walnut buns
Ningqiang's famous flavor snack "Wang Jia Walnut Steamed Buns" is as small as a porcelain lid, orange in color, rich in flavor, crisp and delicious. It is extremely rare to leave it for more than ten days. In the long years, there are many stories about Wang Walnut Steamed Bun. In the 26th year of Guangxu in Qing Dynasty (1900), Eight-Nation Alliance invaded Tianjin, Empress Dowager Cixi and Emperor Guangxu fled to xi 'an for refuge, and local officials rushed to Xi 'an to enter the DPRK. As soon as the news spread, the steamed bun was worth a hundred times among the masses at once.
5. Mud surface in Hanzhong
Slurry noodles are made by pouring chopped green onion into a wok until it is slightly burnt, then taking it out and frying a plate of vegetarian leek as a stir-fry to enhance the flavor. After the hand-grabbed noodles are cooked, pour in the slurry, add the fried leek, chili pepper oil and salt, and serve.
The water surface of Hanzhong is sour, spicy and fragrant, which is unique. According to legend, this name was given 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, along with Chinese cabbage and celery.