There are four unique dishes in Hanzhong (rice noodles, vegetable tofu, rice noodles and starch noodles), the rice noodles in Chenggu, the vegetable tofu in Liuba, the walnut buns in Ningqiang, the bean curd in Lueyang, the museum tea, the starch noodles in Hanzhong Moerguai, the yellow rice noodles in the bell tower, and the black rice porridge in Yangxian

The barbecue in the summer night market in the central square, the signature roasted corn, and the 2nd floor of Jinjiang snack city. Hui snacks (mutton in soup) in Huimin Lane, Dongguan

Hanzhong vermicelli, Hanzhong hot bean jelly, Hanzhong vegetable tofu, Chenggu vermicelli, Xixiang beef jerky, Zhenba dry fried tits, Lueyang canned tea, Ningqiang spicy chicken, rice cake steamed buns, Ningqiang walnut steamed buns and leaf bean jelly

Chenggu has been known as "Gong Ju" since ancient times, and there are "oranges". For thousands of years, it has experienced ups and downs and lasted for a long time.

root angle

root angle, which looks like a half moon and is light brown, has 5 petals each. It is said that it was differentiated from the local traditional vegetarian feast. At the beginning, it was fragrant, popular for a long time, and turned into Luzhou-flavor, so vegetarian and meat were juxtaposed. Its main raw material is starch extracted from wild fern roots as skin, fresh vegetables as stuffing, steamed with quick fire, and then dipped in hot and sour juice. Originally a midnight snack, it has gradually become a luxury banquet.

Wang's Walnut Steamed Bun

Ningqiang's famous snack "Wang's Walnut Steamed Bun" is as small as a porcelain lid, orange and yellow in color, full of flavor, and crispy in population. It is especially rare that it has been left for more than ten days. In the long years, there are some anecdotes about Wang's walnut buns. In the 26th year of Guangxu reign in Qing Dynasty (19), Eight-Nation Alliance attacked Tianjin, and Empress Dowager Cixi fled to Xi 'an with Guangxu Emperor to take refuge. When the local officials heard the news, they rushed to Xi 'an to join the DPRK, and once presented this steamed bun as a tribute to Chen Yu. As soon as the news spread, this bun suddenly became worth a hundred times among the masses. The Wangs' Mopu has a long history. At first, the master in charge of the case was named Wang Mingpei Lu, who was born in the fifth year of Tongzhi in Qing Dynasty (1866). At the age of eleven or twelve, he studied with his father Wang Wenxuan. Wenxuan's master, also surnamed Wang, was a native of Qingjian Jiajian. He opened a shop called "Fuxing Laohao", which specialized in refining all kinds of baked wheat cakes and concurrently engaged in Manchu and Chinese cakes. He became famous in the food industry of this county for a while. Wenxuan was an apprentice to Fuxing Laohao during Jiaqing's reign, and his teacher, because he had no children, looked down on his work on weekdays and expected that he would be able to inherit his own business in the future. Before his death, he took the signboard of this shop. It has a history of more than 2 years from the appearance of Fuxing Old Ship in Qianlong period to its liberation in 1949.

Wenxuan and Peilu, two generations of fathers and sons, come down in one continuous line, and specialize in refining all kinds of baked cakes and Manchu and Chinese cakes. They are unique and have been passed down to the present, but the "Walnut Steamed Bun" show is the only one that shines brilliantly.

Wang Po spicy chicken

In the early 195s, Ningqiang quietly developed a flavor snack-Wang Po spicy chicken. Because it has a unique flavor of delicious color, tender and crisp meat, fat but not greasy, spicy and refreshing, more and more people like it, and today it has become a wonderful flower in the street local snacks of the county.