Ankang's specialties include Xunyang apricot, kumquat, shiquan spiced dried bean curd, steamed noodles, Xunyang melon and jujube, Ankang Tao Dong, Ankang Wo Wo noodles, Hanyin Kangmo, dried bean curd with pig blood, Ankang Bapian, selenium-enriched tea and Ankang silk.

Ankang specialty 1: Ankang winter peach

Ankang Tao Dong is a specialty fruit of Ankang, Shaanxi. It has a very long history and is an extremely old variety. It has been cultivated for 2 100 years. Ankang has a special geographical environment, humid and mild climate, four distinct seasons, abundant rainfall and long frost-free period. Tao Dong's meat is tender, crisp and sweet.

Ankang specialty 2: shiquan spiced dried bean curd

Shiquan spiced dried bean curd is a special snack in Ankang, Shaanxi Province, which has a very long history. It originated in Daoguang period of Qing Dynasty. Shiquan spiced dried bean curd is made of clear spring water, with spices such as clove, kaempferia kaempferia, Amomum tsaoko, galangal and star anise. Dried bean curd is light yellow or reddish brown in color and delicate in texture, and can be directly eaten or fried. Salty and light, fragrant and delicious.

Ankang specialty 3: steamed noodles

Steamed noodles is a special snack in Ankang, Shaanxi Province, the first choice of people in southern Shaanxi Province, and also a famous flavor snack among foreign tourists. The process of making steamed noodles is not complicated. Select high-quality flour as the main raw material, add a little salt, add water to make a batter, put the batter into an iron or aluminum round steaming gong with edible oil on the surface, and then put it into a large pot of water for steaming. After a few minutes, a round, yellow and soft steamed noodles were obtained. Add all kinds of seasonings when eating, and it tastes delicious.