Ten Ankang specialty snacks: Hanyin kang buns, Ankang steamed noodles, Shiquan ghost millet bacon cakes, Xunyang eight pieces, Ziyang steamed pots, Ningshan chestnut and mushroom stewed chicken, Zhenping potato cake fried bacon, Pingli bacon fried egg skin

, Langao Konjac Feast, Baihe "Three Points of Water".

Ankang steamed noodles: Steamed noodles are the representative of Ankang local snacks.

Most people like to eat Ankang steamed noodles. When they settle in a foreign country and return to Ankang to visit relatives and friends or return from a business trip, the first food they usually want to try is steamed noodles.

Hanyin Kang bun: also called sesame cake, it is a round pancake. The bun is covered with sesame seeds. Every finger on the cake, there are knife marks that seem to be broken but not broken.

Shiquan Guiguzi Bacon Cake: Contains a large amount of nutrients such as protein, fiber, and amino acids, as well as trace elements such as VC, potassium, sodium, selenium, and iron that are indispensable to the human body.

Xunyang eight items: There are eight cold dishes at the beginning of the banquet. A large plate with cold dishes is placed in the middle. Put an appropriate amount of cold dishes into the empty plate in the middle, then pour the prepared vegetable juice on it, stir evenly and then eat. This is called

Japanese dishes.

Ziyang Steamed Basin: It originated in Hanwang Town, Ziyang County. It was first served as a stew for steamboat workers on the Han River when they had a rest, and later developed into the finale dish at the New Year's Eve reunion dinner.

Ningshan Chestnut and Mushroom Stewed Chicken: A local specialty, it is famous throughout the country for its thick meat, good mushroom shape and high quality.

Zhenping potato cake and fried bacon: a home-cooked side dish on the table of Zhenping people.

It is a dish made of potato products and Zhenping specialty bacon.

Pingli Bacon Scrambled Egg Skin: More than 60 kinds of delicious dishes have been developed using konjac. When these 60 kinds of delicious dishes are brought to the table together, it is called "Konjak Feast".

Baihe "Three Points Water": "Three Points Water" was originally an "auspicious feast". Because there is a chicken and a lamb, the homophonic pronunciations of "chicken" and "sheep" are combined into "auspicious". This simple taste is beyond the ordinary.

The deep blessings and longings it carries show the Baihe people’s deep affection for all beautiful things.