Beef cold noodles

There are cold noodles in other places, but Langzhong cold noodles are unique. The remarkable feature of Langzhong cold noodles is that it is a kind of "hot" beef sauce cold noodles, so as far as the main raw materials are concerned, some people call it "Langzhong hot cold noodles" and others call it "beef sauce cold noodles". Before the public-private partnership, Mr. Tang Shunxian opened a cold noodle shop in Langjiaguai Street, which also sold braised beef. Because of its rigorous workmanship, exquisite materials, high quality and delicious taste, "hot cold noodles" is also called "Tang cold noodles"

Mutton offal noodles

Beef and mutton chop suey noodles is a kind of flavor snack that only appeared in the Republic of China, which was created by the Hui people in Langzhong. Beef offal and mutton offal noodles are particularly popular in recent years, especially mutton offal noodles. Every morning, we can see that the mutton noodle restaurant in Langzhong has a thriving business, and both office workers and school students are crowded into a small shop to eat mutton noodle.

tea-oil tree

People in Langzhong neighborhood, especially those who have been living in the old city, are used to eating bowls of "Camellia oleifera seeds" in small shops in the morning. Camellia oleifera served on the table, and the crushed prickly heat piled up into a splendid "hairy head". Under the prickly heat, there are all kinds of exquisite spices, and finally, the orange paste oil tea. When a beautiful porcelain spoon is put into a bowl and stirred, you can enjoy a delicious meal with a variety of tastes, softness and appetite.

Langzhong Sanjue Decoction

Tang Jue is a newly created flavor dish in recent years, which is now available in many Langzhong hotels. Its practice is: first cut the beef into cubes, cut the steamed bread into cubes, and fry it in oil to make it golden and hard. Use broth, add vinegar according to different guests, and cook slowly. Make a fragrant and thick "three unique soup", which is both soup and porridge. Huang Liang color, delicious and refreshing, beef fresh and tender, steamed bread refreshing, full of vinegar fragrance, with the function of invigorating spleen and appetizing. In fact, from the tourist's point of view, no matter what the taste of this dish is, it is tempting enough to eat three kinds of Langzhong specialty dishes in one bite.

Langzhongyoulou steamed bun

In the early years of Qing Dynasty, with the introduction of Islam into Langzhong, the halal food "Youzuo Momo" in Hezhou, Gansu Province settled in Cheng Lang, which was deeply loved by the people because of its unique flavor. It is a traditional handmade food with flour, sugar, eggs, sesame seeds and vegetable oil as raw materials. Its shape is big at the bottom and small at the top, with an oval bottom, a long diameter of about 8 cm and a height of about 5 cm. There are some sesame seeds stuck on it, which look like sharp pomegranate. After the pan is fried into red and yellow, it is crisp outside and crisp inside, which makes it refreshing and comfortable to eat.

The prodigy jiaozi.

Ma Chunshan, a Hui nationality, made it. Because his baby's name is prodigy, everyone also calls him "prodigy jiaozi". The method is to chop the crispy beef, onion, ginger and winter vegetables, and then wrap the dough bag into a small jiaozi. The reason why his jiaozi is particularly delicious is that he added a delicious stuffing soup, that is, cut the leftover beef with stuffing into small pieces, simmer it with seasoning, and then make it with tender bamboo shoots and miscellaneous bacteria. After the cooked jiaozi is put into a bowl and the stuffing soup is seasoned, jiaozi is full of fragrance.