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Ankang delicious place
Guide: In Ankang, the essence of eating is hidden in the streets and alleys, in the snack street and barbecue stalls. It is impossible to get statistics. Ankang is a city that can eat! The following is my recommendation of delicious places in Ankang, welcome to read!

1, Ankang steamed noodles

Steamed noodles are the representative of Ankang local snacks. As long as they are Ankang people or people who have lived in Ankang or have been associated with Ankang, most people like to eat steamed noodles in Ankang. When they return to Ankang to visit relatives and friends or return from business trips after living in other places, steamed noodles are usually the first food they want to taste and enjoy.

2. Hanyin Kangkang steamed buns

Also known as sesame cake, it is a kind of round pancake, covered with sesame seeds, and there are knife marks on the cake at intervals. Hanyin Kang Kang Mo, a flavor food, is easy to store and carry for a long time. It enjoys a long-standing reputation in southern Shaanxi and has been passed down to this day.

3. Shiquan Guiguzi bacon cake

Guiguzi bacon is ruddy in color, delicious and unique in taste, fat but not greasy, tireless in eating for a long time and rich in aroma. It contains a lot of nutrients such as protein, cellulose and amino acids, and trace elements such as VC, potassium, sodium, selenium and iron that are indispensable to human body.

4, Xunyang eight pieces

There are eight cold dishes at the beginning of the banquet, with a large plate mixed with cold dishes in the middle. Put a proper amount of cold dishes into the empty plate in the middle, then pour the mixed vegetable juice and stir it evenly to eat, which is called "Hecai". The first hot dishes are all soup, and most of them are shredded chicken and squid vermicelli soup. This dish is extremely fragrant and appetizing soup. Other hot dishes include lotus box, mutton stir-fry, radish stewed mutton, vegetable stir-fry, Jiangdou Gan fried bacon, Hanjiang fish pieces, egg and meat cake soup and so on. Although there are no rare treasures such as fish, turtle, sea monster, bear's paw and deer whip, swan and geese, the eight dishes contain a strong homely flavor, which is even more lingering for days.

5. Ziyang steaming basin

Originated in Hanwang Town, Ziyang County, it was first a braised dish when Han workers stopped to get together, and later developed into the finale of the reunion dinner on New Year's Eve. The production of Ziyang steaming basin is very particular. The raw materials must be whole chicken (native chicken), pig's trotters, lotus root, red and white radish, yellow flower, fungus, mushroom, egg jiaozi, water-borne cuttlefish and other dried vegetables. The seasoning oil includes anise, tsaoko, cinnamon, pepper, dried pepper, salt, etc., which are filled in a basin, steamed in a cauldron, and the raw materials and seasoning are put into the basin step by step. This dish is original, mellow and fleshy, with good color and flavor. Ziyang steaming basin, with its waste of materials, long time, cumbersome procedures and exquisite workmanship, is worthy of being the most distinctive traditional dish in Ziyang.

6. Stewed chicken with chestnut and mushroom in Ningshan

Lentinus edodes in Ningshan is a local specialty, which is famous for its thick meat, good mushroom shape and high quality. Chestnut in Ningshan is also a local specialty, which is famous for its full granules, easy peeling, sweet fragrance and rich nutrition. It's really a local characteristic to match the local chicken with the characteristic chestnut and the characteristic' mushrooms'.

7, Zhenping potato Baba fried bacon

Fried bacon with potato Baba was originally a home-cooked dish on the table of Zhenping people. It is a dish synthesized from potato products and Zhenping special bacon. Fresh potato Baba, with bright red pork belly, potato Baba fully absorbs the fat of bacon, which is more and more full and crystal clear. Add fresh local peppers, prickly ash, garlic slices, scallions and ginger slices. Stir-fried in a large iron pot burning firewood in the countryside, the attractive fragrance exudes a strong nostalgia, the red, yellow, white and green are bright, the bacon is fat but not greasy, and the potato is smooth and refreshing.

8, Pingli bacon scrambled egg skin

Moisten the refined potato powder with water, add eggs and beat well, spread the egg paste into skin with a little oil in the pot; Put the bottom oil in the pan, stir-fry the bacon to get oil juice, stir-fry the egg skin together, add soy sauce and sprinkle with garlic. Features: the color is composed of white, yellow and red, with soft taste and clear fragrance.

9, Lan Gao konjac banquet

Konjac, which is called "ghost skull", can actually be made into various foods. The villagers have creatively developed more than 60 kinds of delicious dishes with konjac, and these 60 kinds of delicious dishes are served on the table together, which is called "konjac banquet". Compared with the "Man-Han banquet", the konjac banquet is even worse, because it is a very difficult pioneering work to make more than 60 dishes with different shapes, colors and tastes from such a single raw material.

10, Baihe "Three Water Points"

"Three waters" was originally an auspicious banquet. Because there is a chicken and a mutton, the homonym of "chicken" and "sheep" is combined into "auspicious". The pure taste carries deep blessings and longings, which shows the deep affection of Baihe people for all good things. Before sitting, four cold dishes: braised beef, pork head, pork liver, sausage (or sausage or peanut beans), four small dishes, and a candy dry plate in the middle. After sitting down, eight dishes: meat cake, fresh fish, steamed chicken, sliced belly, mutton, pig's trotters, kidney flower and steamed rice. Among the eight dishes, there are three sweet liquid foods, such as eight-treasure porridge, lotus seed soup, sweet wine (fermented by steamed glutinous rice) or tremella soup, and the legendary "three-water" banquet has been unveiled.