Ziyang County is a county under the jurisdiction of Ankang City, Shaanxi Province. It is located in the southern part of Shaanxi Province, on the upper reaches of the Han River and at the northern foot of Daba Mountain. It is adjacent to Wanyuan City, Sichuan Province to the west and Chengkou County, Chongqing City to the southeast. Bordering the county, the county governs 25 towns and villages, covering an area of ??2,204 square kilometers and a population of 350,000. Ziyang is known as the tea town, song town and orange town. Ziyang has a long history and rich cultural heritage. Many sites from the Neolithic, Shang, Zhou and Han Dynasties have been left here. This is also one of the early activity sites of the Communist Party of China. The Fourth Front Army of the Red Army once sowed the revolutionary fire here.

The County People’s Government is located in Chengguan Town, postal code: 725300. Code: 610924. Telephone area code: 0915. Ziyang specialty Ziyang selenium-rich tea

Ziyang is one of the two selenium-rich areas discovered so far in the country. The animals and plants growing on this land naturally contain selenium. Various foods produced in Ziyang County are not only naturally rich in selenium, but also pollution-free and pollution-free. They are both functional foods and green foods. Ziyang selenium-rich tea was served as tribute tea to the court in the Tang Dynasty. In the Qing Dynasty, Ziyang Maojian tea has become one of the top ten famous teas in the country and is famous throughout the country. In March 2001, the Ziyang County People's Government declared selenium-rich tea to the National Standardization Management Committee. Tea standardization demonstration zone construction project. In October 2002, the National Standardization Administration Committee determined that the Ziyang selenium-rich tea standardization demonstration zone project was a national selenium-rich tea standardization demonstration zone construction project. In October 2004, the State Administration of Quality Supervision and Inspection issued an announcement to the whole country that Ziyang selenium-rich tea won the national selenium-rich tea standardization demonstration zone construction project. Agricultural products protected by regional origin; the newly developed Qinba selenium mushroom integrates delicious food, health care, and medicinal therapy. In 2002, it passed the scientific and technological appraisal of the Shaanxi Provincial Department of Science and Technology, and obtained a patent certificate from the National Patent Office. The products are sold far away. Japanese market.

Citrus

Ziyang has been known as the "Orange Township" since ancient times. As early as the Tang Dynasty, large areas of citrus were planted in the Han River and Ren River basins below 450 meters above sea level in Ziyang today, among which golden oranges were the most valuable. The orange peel is as red as fire, the flesh is tender, the flesh is full, the juice is rich, the sweetness and sourness are moderate, and the taste is endless. It was deeply loved by the court officials, so it was listed as a tribute by the Tang Dynasty and is still a treasure of Shaanxi oranges. Now Hanwangcheng's wrinkled tangerines have become another brand of Ziyang tangerines due to their emphasis on variety improvement, scientific planting and large-scale production. Ziyang gourmet snacks

Ziyang is located on the dividing line between north and south. During the Ming and Qing dynasties, immigrants from Huguang, Fujian and Guangdong migrated here. Life customs and food culture interacted and influenced each other, so Ziyang’s food It has a northern and southern flavor, and its food customs are similar to those of Sichuan and Chu. It likes to eat rice, but because there are not many rice fields, it mainly eats rice, potatoes, and red potatoes all year round, supplemented by beans. Its taste includes all the "sour, numbing and spicy" of Sichuan flavor, as well as the sweetness of Fujian and Guangdong. Traditional snacks are mainly rice, glutinous rice, glutinous rice buns, and beans, such as rice steamed buns, oil glutinous rice cakes, glutinous rice cakes, sugar dumplings, pea cakes, shepherd's purse noodles, glutinous rice buns, glutinous rice cakes, etc. Twists and dough sticks are also available in cities and towns. , Hanamaki, steamed buns, pretzels, crispy Kang and other flour-made products. Because of the sesame production, they like to eat sesame cakes and sesame candies. Soy foods are the most common, including tofu, bean curd, soybean oil skin, dried tofu, green tofu, fermented bean curd (commonly known as "red tofu" or molded tofu), cowpea skin, bean paste, etc. The most distinctive Ziyang local feature is the traditional Ziyang dish that can only be seen during family gatherings on New Year's Eve - steamed pots.

Ziyang Youzi: Mix flour, soybean powder and Ziyang tofu and fry them evenly. When eating, pour starch, vinegar, garlic and chili sauce on it. The taste is crispy and spicy, which is memorable.

Ziyangjiang Bamo: It is made by wrapping tung leaves, wrapping rice paste and steaming new wheat noodles. Its taste is slightly crispy and sweet, and it has the fragrance of tung leaves.

Ziyang fried buns: made of radish, vermicelli, diced meat and various spices wrapped in dough, steamed and fried, crispy on the outside and soft on the inside, with a unique taste.

Ziyang Yangtang Dumplings: The steamed glutinous rice cakes are slightly fried in an oil pan, and then rolled into noodles mixed with oats, rock sugar, peanuts, and walnuts. Their color is golden and translucent, and they are not oily. greasy.

Ziyang pretzel pancake: The dough mixed with Sichuan peppercorns, salt and oil is rolled into strips, twisted left and right and squeezed into pancakes, and baked on the outer kang inside. The shape is neat and round. Its taste is crispy and delicious.

Crispy Kang Kang: layer by layer mixed with Sichuan peppercorns, salt and oil, sprinkled with sesame seeds on one side, baked on the outside and inside, the layers are crispy and fragrant.

Steamed Pots

Ziyang Steamed Pots first originated in Hanwang Town, Ziyang County. They were first served as a gathering dish for boatmen on the Han River when they rested, and later developed into the finale of the New Year's Eve reunion dinner. The making of Ziyang Steamed Basin is very particular. The raw materials must include whole chicken (local chicken), pig's trotters, lotus root, red and white radish, yellow flowers, fungus, shiitake mushrooms, egg dumplings, steamed cuttlefish and other dried vegetables. The seasoning oils include anise, Grass fruits, cinnamon, Sichuan peppercorns, dried chili peppers, salt, etc. are placed in pots and steamed in a large pot over fire. The raw materials and seasonings are put into the pots separately. The time should not be less than 4 hours. This dish is authentic, the soup is mellow and the meat is fragrant, and it has great color, flavor and flavor. Ziyang steamed pots are wasteful of materials, lengthy in time, complicated in procedures, and exquisite in workmanship. If they are slightly different, the taste will be great. They are beyond the reach of ordinary people. It deserves to be the most distinctive traditional Ziyang dish. .

The ingredients used in Ziyang Steamed Basin are extremely particular. The chicken must be local hens, and all other vegetables and spices must be local products. If there is a slight difference, the taste will change drastically. Ziyang Steamed Pot Soup is full of fresh meat and has good color, flavor and aroma. The Ziyang steamed basin is served with side dishes, which is the most local flavor.

Selenium-rich legume foods

Ziyang has less rice and more miscellaneous grains, mainly beans. In addition, due to the lack of sunshine and poor soil, there are many varieties of vegetables but low yields. Therefore, urban and rural residents like to cook with legumes, such as vegetable tofu, fermented bean curd, skinned cowpeas, bean paste, etc. Mountain people have their own wisdom. Even seemingly ordinary soybeans and cowpeas can taste excellent after they carefully prepare them. The pickled "skinned cowpeas" in Hanwang Town, Ziyang County are the best in the county. The preparation method is: take some tender cowpeas, boil them briefly, then cut them into inch-long pieces, dry them and store them in the sun. After autumn, chop the local red peppers and mix them with them, then add some slices of ginger and garlic. Spray wine, sprinkle with salt, mix thoroughly, place in an altar, add water to the eaves of the altar, seal and marinate. After 10 days, open the altar and eat it. It is fragrant, delicious, spicy and crispy, and you will never get tired of eating it.

Purple Yang Skin Cowpea: Well-known, fresh and delicious, spicy and crispy, it is a must-have among Ziyang dried vegetables.

Ziyang Red Tofu: It is delicious and fresh, and is a hot-selling food among diners from all over the world.

Ziyang Doubanjiang: It has good color and aroma. It is made from local high-quality selenium-rich soybeans and selected small peppers. It is spicy and fragrant. It is the best seasoning for pasta.

Ziyangcai tofu: made from locally produced soybeans, soaked and swollen, ground to remove residue, add green vegetable fragments to the slurry, stir evenly, and then add oil and salt seasonings to bake. It is a soup dish when eaten. The soup is light in color, fresh in taste, and fragrant. Ziyang's Haoping Town vegetable tofu is the best.

Ziyang Dried Tofu: Smoked over firewood, it can be mixed with cold dishes or used as firecrackers with bacon. It has a beautiful flavor and color and is a must-have dish for festivals.