Qingcheng County delicacies include Qingcheng triangle mat, steamed noodles, crispy glutinous rice buns, mutton steamed buns, lamb stew, pork hot pot, stone steamed buns, etc.

1. Qingcheng Triangle Banquet: It is the highest standard among Qingyang banquets. It has long been famous for its fine selection of materials, exquisite production, delicious taste and unique flavor.

The triangular mat is a combination of meat and vegetables, with a mixture of cold and hot, dark and light, sweet, salty, sour, spicy and numbing flavors, and is good in color, aroma, taste and shape.

2. Saozi noodles: a popular food for Qingyang residents.

Usually, I cook and eat it at home.

When guests come from afar, they are served some steamed noodles to entertain them.

Every time there are weddings or funerals, no matter poor or rich families, they use saozi noodles as a convenient food for guests to eat.

3. Suhezi: Also known as Suhezi, it is named because it looks like a big dumpling.

It is bright yellow in color, has a thousand-layer skin, is decorated with ripples on the edges, is stuffed with sweet stuffing, is imported crispy crumbs, is sweet and delicious, and is a famous delicacy in Longshang.

4. Mutton Steamed Bun: Compared with the mutton steamed bun in Xi'an, it has a different flavor and is famous for its deliciousness.

The mutton used in Qingyang mutton steamed buns is freshly killed sheep, and the meat is cooked freshly. It is sold on the same day and eaten on the same day. What you eat is delicious.

5. Sheep pounded stew: It is an ancient food in Qingcheng with a long history. It is a delicacy that is difficult to eat even today.

Sheep pounded stew is delicious, but difficult to make. It has to go through four steps: collecting blood, mixing blood, soaking blood, and braising blood. Blood mixing is the most difficult to master.

6. Pork hot pot: Qingcheng hot pot is famous for its rich ingredients. It contains more than 10 kinds of dishes. It is also famous for its rich and mellow flavor.

Hot pot is a convenient method because it takes less time to heat cooked dishes and eat them.

7. Stone buns: Roll out the dough, make three slits in the middle, place it flatly in the middle of the stones, and bury it with the surrounding stones.

After a while, remove the stones, turn the dough over, and bury it with stones.

After a while, the dough will be cooked.

Because this kind of bread is heated on all sides, it cooks faster and is less likely to burn.

The surface of the pancake is covered with pebbles. It is crispy on the outside and soft on the inside. It has a slightly oily taste and is relatively delicious. It sells quickly in the market.

Because it looks like a stove tooth, it is also called a stove tooth bun.