Puffing steamed buns, Tuolazi, Guiguzi bacon, Wangmang black bean sauce, traditional handmade sesame candy, pig blood meatballs, farmhouse red tofu, spiced dried tofu, stone pot fish, farmhouse spicy chicken, Guiguling steamed pot , Han River shrimp, etc. 1. Wangmang tempeh: Wangmang tempeh is made from Shiquan pure soybean granules and sun-dried by adding various natural spices. It is round and granular in shape, easy to eat and has a delicious taste. It is a natural and pure taste with the characteristics of farmland.
1. Gas-inflated steamed buns: Listed as an intangible cultural heritage of Ankang City, steamed-up steamed buns are a specialty of Shiquan. During the baking process, it gradually becomes round like a balloon from a thin cake. It has a crispy texture and is deeply loved by locals and tourists. Shiquan’s steamed buns can not only be eaten directly, soaked, or grilled, but can also be stuffed with meat, vegetables, red tofu, fried dough sticks, ham, steamed noodles, etc.
2. Tuolazi: Shiquan Tuolazi, which is listed as an intangible cultural heritage in Ankang City, adopts the original production method, crushing peppers, ginger, herbs, sesame, garlic, etc. with a stone pestle. Made, it is said that it was invented by Guiguzi.
3. Guiguzi bacon: Shiquan Guiguzi bacon is made by salting fresh meat with a certain proportion of pepper, anise, star anise, cinnamon, cloves and other spices, and marinating it in a vat. After 7 to 15 days, Hang it up with ropes of palm leaves, drain the water, then slowly smoke and bake it with cypress branches, sugar cane bark, chun bark or firewood, and then hang it up and slowly smoke it with fireworks. Smoked bacon has the same appearance and inside, cooked and cut into slices. It is transparent and shiny, bright in color, yellow and red inside. It tastes mellow, fat but not greasy, and thin but not stuffy to the teeth. It is known as "one family cooks meat for hundreds of families" Fragrant" praise.
4. Wangmang tempeh: Wangmang tempeh is made from selected Shiquan pure soybean granules, added with various natural spices and sun-dried. It is round and granular in shape, easy to eat, and has a delicious taste. It is a local specialty of farmers. Natural and pure taste.
5. Traditional handmade sesame candies: Traditional handmade sesame candies are made with syrup made from sugar boiled from sweet potatoes and corn, plus fried sesame seeds, peanuts and other ingredients. Traditional handmade sesame candy is one of the must-have New Year products for Shiquan people. It is not only nutritious, crispy and delicious, but also carries the memory of Shiquan’s hometown from generation to generation.
6. Pork blood meatballs: During production, add pork, tofu and seasonings to fresh pig blood, mash and mix thoroughly to make a steamed bun shape, then smoke and air-dry. After cooking, it can be sliced ??into cold dishes or used as a side dish and stir-fried with bacon. It tastes strong and mellow, leaving a fragrant flavor on your lips and teeth.
7. Farmhouse red tofu: Red tofu is one of Shiquan County’s unique delicacies. When winter comes, every household will prepare red tofu that can last for a year. It is made from small pieces of tofu, fermented and pickled. Shiquan Farm Red Tofu is delicious, fragrant and red in color. When paired with local handmade steamed buns or steamed buns, it makes people salivate and leave them with endless aftertaste. It is an indispensable delicacy on the dining table.
8. Five-spice dried tofu: Shiquan five-spice dried tofu is also called copper coin dried tofu because it looks like a copper coin. It was once known as the three famous products of southern Shaanxi along with Xixiang beef jerky and pine flower egg. . The production process of Tongqian Dried Tofu is complex, the color is light yellow or russet, the texture is fine, silky and elastic, the crystals are shiny, oily, and mellow. It can generally be eaten directly or fried. It is a good product for banquets. .
9. Stone pot fish: Shiquan’s stone pot fish mostly uses catfish or carp. Chop the fish into small pieces and symmetrically cut the fish head in half. Marinate it for 5 minutes, add MSG, and mix with egg white. Mix well, and at the same time, pour the cooked stock into the stone pot, add seasonings and self-fried fish spices to marinate, put it in the pot and cook. The fish meat pores of the stone pot fish fully absorb the aroma of various seasonings. The texture is tender and smooth, the rosin is refreshing, and the spicy taste is sufficient.
10. Farmhouse Spicy Chicken: Farmhouse Spicy Chicken is famous for its picky selection of ingredients, complex preparation, and spicy and refreshing taste. When making it, stir-fry the tender farm chicken with plenty of chili peppers and special spices.
11. Guiguling steamed basin: Guiguling steamed basin is made of Guiguling native gray chicken, Guiguling black pig's feet, Guiguling black pork ribs, native egg dumplings, and meat cakes. , yam, winter melon, lotus root and other ingredients are mixed and steamed.
12. Hanjiang River Shrimp: Hanjiang River Shrimp is a classic, traditional and simple dish on the Shiquan dining table. Its raw materials mainly come from the Hanjiang River. Due to the excellent water quality of the Han River, the fish and shrimp are plump and freshwater species. They have a clear taste, thin skin and thick meat. They are mixed with egg whites, hung with flour, and fried in oil. They are rich in nutrients, golden in color, crispy and delicious.