Bangcai is a common street snack in Xuwen. It originated in Sichuan and developed in Shaanxi and surrounding areas of Chongqing. Production method:

1. Make brine. Put the wok on high heat, add the vegetable oil and heat it until it is 6 times cooked. The Pixian bean sprouts will be thin and crispy. Quickly add the ginger, rice and pepper and stir-fry until fragrant, then immediately add the fresh soup. Then add the minced tempeh, finely ground rock sugar, butter, fermented glutinous rice juice, cooking wine, refined salt, pepper, dried chili peppers, grass fruits and other condiments. After boiling, remove the foam and serve as brine.

2. Prepare the main ingredients. Wash the vegetables, cut the rabbit waist, eel, and duck intestines into 2 cm long and wide cubes, and cut the tripe and pig ring throat into about 4 cm squares. Cut the lunch meat into thin slices about 4 cm square. Cut the vegetarian vegetables into thin slices of about 3 cm. Use clean bamboo skewers to tie all the vegetables into skewers and eat.