Ankang City is located in the southeast of Shaanxi Province, bordered by the Qinling Mountains to the north and the Bashan Mountains to the south.
Ankang is located in the hinterland of Qinba, on the shore of the Han River,
It is known as the "Back Garden of Xi'an".
Because the soil in the territory is rich in selenium, it is also known as "China's selenium valley".
With the completion of the Xikang Expressway and the Xikang Railway (double line),
Ankang is fully integrated into Xi'an's 2-hour economic circle.
Specialty food is available
Slurry noodles, steamed noodles, spicy hot, sauerkraut noodles,
Kang steamed buns, Ziyang steamed pots, ginger shredded soup, pulp buns,
Pretzels, oni grain bacon, etc...
These delicacies of well-being
It's a must-try!
Steamed noodles are a must for Ankang-style snacks, and it and "lamb bubbles" have become the first choice for locals to eat early, and they are also well-known flavor snacks for foreign tourists. Using flour as the main ingredient, add a little salt water and flour, put the batter into an iron or aluminum round steaming gong with cooking oil on the surface, put it in a large iron pot of water to steam, and after a few minutes, a round, yellowish and soft steamed noodles will be formed. Serve with bean sprouts, soy sauce, vinegar, garlic paste, tahini, and spicy seeds.
Ziyang steamed pots, which originated in Hanwang Town, Ziyang County, were first the vegetables of the Han River when they stopped and gathered, and later developed into the final dish on the reunion dinner of Chinese New Year's Eve. Ziyang steaming pot production is quite exquisite, raw materials must have whole chicken (native chicken), pig's trotters, lotus vegetables, carrots, yellow flowers, fungus, mushrooms, egg dumplings, water hair cuttlefish and other dried vegetables, seasoning oil has fennel, grass fruit, cinnamon, peppercorns, dried peppers, salt, etc., with pots, steamed in a large pot, raw materials and spices into pots, time can not be less than 4 hours. This dish is original, the soup is mellow and meaty, and the color and flavor are excellent. Ziyang steaming pot, the cost of materials, the length of time, the cumbersome procedure, the exquisite workmanship, a slight difference in the taste of the big catch, not the general region can do, it deserves to become the most distinctive Ziyang traditional dish.
The "Eight Pieces" of Ankang are the most authentic representatives of Ankang food customs and are the name of a combination of dishes on the Table of Ankang. In Ankang, the "eight major pieces" are used to entertain very distinguished guests, or there is a big happy event at home, and the master carefully prepares the "eight big pieces" to share with relatives and friends and reward the villagers, except for the New Year, when it is a big year, and every household in Ankang entertains guests on the "eight big pieces". In Ankang, eating the "eight big pieces" is extremely important.
The "eight pieces" dishes are divided into two categories: cold dishes and hot dishes, cold dishes are also appetizers, spinach with green leaves must be placed in the middle of the upper table, the left and right sides are marinated pig ears and sauced beef, the left center is braised vegetables, the right center is brine konjac, the lower center must be lotus root, one side is the white river egg, and the other side is sour and spicy chicken gizzard. Be sure to press the upper green and lower white, the four corners for the meat and four sides for the vegetarian dish.
Heszae, also known as "lazy okara", "lazy tofu". Hezai is a dish of the Tujia family, the Tujia family called "Tuihe slag", although this dish is simple, but the nutritional value is extremely high and delicious, it is a common dish used by the locals, and it is also suitable for most people to eat. And the main ingredients of this dish are soybeans; side dish materials are vegetables, you can choose side dishes according to personal taste, you can have lettuce, cabbage, etc., side dishes are best cut into shreds, and then add some green onions or other materials better; seasonings need cooking oil, salt, peppers, do not eat spicy can not add peppers.
It is made from the leaves of the local specialty plant "Rokudo Wood" (commonly known as the "Immortal Tree"). The cold powder and tofu made of it can be cooled, boiled and fried, and when eaten cold, it can be adjusted with condiments such as chili pepper, pepper oil, salt, vinegar and so on, which is smooth, cool and delicious. Can have a "cold fire" feeling.
Paraffin vegetables grow in a very picky environment, the valley where it grows needs to be free of pollution streams, and there is no land on the slopes to grow. It can be described as a pure natural food, rich in nutrients. Made with a portion of dried paraffin vegetables and a portion of fine cooked bacon, it is made by steaming the meat method, which is refreshing and delicious.
Kang Xi Shou Xi Black Rice Paste is a specialty of Ziyang County in Ankang City, Shaanxi Province. Kang Xi Shou Xi Black Rice Paste selects high-quality organic black rice as raw materials and makes highly nutritious, safe, fast and convenient food through advanced technology. The taste is delicate and lubricated, easy to digest and absorb, and the nutrition is balanced. Because the black rice paste made of this black rice has a ruihua taste and has a faint fragrance, it is basically eaten by the elders of the family in the local area, hoping that they will live a long and healthy life. Therefore, people affectionately call it Kang Xi Shou Xi Black Rice Paste.
Pulp Bun is a specialty of Shaanxi Ankang and Ziyang County, the pulp Bun Ziyang Dumpling Is made by wrapping the tung leaves of the tung leaves and steaming the new wheat noodles, and its taste is slightly crisp and sweet and has the fragrance of the tung leaves. Pulp is a traditional meal in the Ankang countryside, especially in the summer. Pulp is a food made from the initial fermentation of tender bun grain (corn). After fermentation, baogu tastes slightly sour, easier to digest, and has a very good taste.
Rice is popular in the traditional Han snacks of the Qinling Mountains in Shaanxi Province, but it is not easy to eat on weekdays. To eat, you must come to the door. Winter food can warm the stomach, and summer food can dispel the heat. There is a traditional Chinese medicine appraisal: long time to eat this food, the body does not produce boils, enough to not be athlete's foot.
The pumpkin is brown to brown, with a layer of white ash, plucked, washed and cut into small pieces, and dried in the sun for half a day. Mung beans are harvested that year, full and polished as painted, rubbed three or four times, soaked in warm water, set fire to the pot, mung beans under, pumpkin on top, water and pumpkin level. Cover the pot with a steamed cloth, reduce the heat for half a day, remove the lid and use a spatula to stir the mung bean pumpkin into a porridge, that is, it is ready. This food is simple and focuses on the selection of ingredients. Although it seems to be of no kind, the food is sweet and fragrant. It can be eaten as a meal, and can be accompanied by bread buns, rice, porridge, etc., which is a special dish suitable for all ages.
In Ankang Zhenping County snack street - old street can be heard everywhere. After a while, a bowl of egg skins with a full color and fragrance was served. The thin, soft yellow-orange-orange egg skin lies in the soup with shredded meat and sauerkraut, and the color is bright, which makes people salivate.
Rose bun is a famous Han snack first produced in Baihe County, Ankang City, Shaanxi Province. The product is characterized by white pine bubbles, sweet and oily.
Ningshan dried tofu is a specialty of Ningshan County, Ankang City, Shaanxi Province. Ningshan dried tofu, the color is light yellow or russet brown, the texture is delicate, there are tendons and elasticity, the crystals are shiny, oily, mellow, salty, nutritious, fragrant and delicious, with the effect of strengthening the spleen and stomach and increasing appetite. Ningshan dried tofu, produced in Guanggang Street Town, where there are clear springs, warm in winter and cool in summer. The use of this water to make dried tofu began in the Daoguang years of the Qing Dynasty, which has a history of more than 150 years.
Ankang Wo Wo Noodles is a famous Han noodle snack in Shaanxi Province, with the above white flour as the main ingredient, supplemented by sea cucumber, squid, magnolia slices, shiitake mushrooms, pork belly, pork, egg whites, chicken, starch and a variety of condiments. The finished noodles are round in shape, floating in the bowl, the soup is clear and fresh, and the red and green are reflected.
White flint stone soup, the "living fossil" in dishes with a history of 7,000 years - white flint stone soup, is also the longest and longest-standing dish in Shaanxi Hanyin. After chopping the pork into a paste and spreading it on the inner wall of the clay pot, adding some fresh ingredients, pouring 70% of the cold water, and then soaking it on the basin surface with clean cotton gauze, and then putting the white pebbles that are as white as jade picked up from the moon river water, and putting the broth in the roast basin. This is rarely heard in China, and it is difficult to find its name in Chinese recipes, which is also a miracle.
Lamb bubble, originally should be called "lamb steamed bun", because in other places in Shaanxi Province are called mutton steamed bun, only people in The Ankang area of Shaanxi call it "lamb bubble". Although it is only missing a "bun", it feels different. What's different, you eat it and you know!
Fried rice dumplings fried dumplings are a unique local famous spot in Hanyin, formerly known as rice dumplings, which have a history of more than 200 years. The fried dumplings are golden in color. The crust is slightly crisp, the filling is soft, and its delicious taste is a good product in the morning.
Persimmon bun Persimmon bun is a traditional folk snack. Every autumn, villagers often mix persimmons into cornmeal or wheat flour to knead into cakes, and then put them into a pan to cook them. Persimmon buns are red like agate, fresh and smooth, soft and delicate, fragrant and delicious, sweet in taste and timeless in aftertaste. Folk saying that "after eating persimmon buns, it is not sad to get sick", which is said to have the effect of prolonging life and strengthening the body.
As a seasonal fruit, persimmon fruit is not only fleshy and sweet as honey, but also rich in nutrients. Persimmon flavor is also a kind of medicinal materials, medicine believes that persimmon taste sweet, cold, has a heat to relieve annoyance, quench thirst and vitality, moisturize the lungs and dissolve phlegm, healthy spleen and astringent intestines, treatment of diarrhea and hemostasis and treatment of cough caused by lung fever and other functions. It is no wonder that the old people in their hometown call persimmons "longevity fruits" and persimmon buns "longevity buns".
Ghost Valley Bacon Ghost Valley Bacon is produced in the Qinba Mountains, using pure corn, wild vegetables, grass-fed farmhouse pigs, and made by folk traditional crafts. It is a green food that is pollution-free and hormone-free. The bacon of the ghost valley is ruddy in color, unique in taste, fat but not greasy, long-term food, and rich aroma. It contains a large number of protein, fiber, amino acids and other nutrients and trace elements such as vc, potassium, sodium, selenium, and iron that are indispensable to the human body. Shiquan produced "ghost valley" bacon is very exquisite, the taste is authentic, although fat, but from ancient times to the present bacon is marinated with pork belly, now in order to meet people's health needs, bacon in the production of increased lean meat, can be pickled after the lean meat in the mouth such as chewing dry wood, very laborious. The onigu bacon is vacuum-packed after being marinated, the meat is not very dry and hard, it does not need to be soaked, washed and steamed directly can be eaten.
Kang Bun, also known as sesame cake, is one of the traditional snacks of the Han people in Shaanxi, and is a round or rectangular flapjack. The circle resembles a full moon, called the round Kang Kang, the size of the bowl mouth, the edge is thick and thin; the long shape resembles a god card, called the Long Kang Kang. The bun is covered with sesame seeds, and every other finger on the cake is chopped with a knife mark that seems to be broken. Kang steamed buns, rich in nutrients, not dry and not hard, not stubborn and not soft, crisp and fragrant, suitable for all ages. Shaanxi Hanyin Kang Kang Steamed Bun is the first batch of representatives of the intangible cultural heritage of Ankang City. Kang Kang Steamed Bun was formerly known as Kang Bun . It is an instant food prepared for the long journey after kang cooking, in order to make the family who cannot eat delicious and delicious meals after years of traveling, the family members of the tourist merchants make a round cake full of sesame seeds from wheat flour, rapeseed oil and sesame seeds grown on the Han River for consumption on the way. Sesame seeds symbolize the stars in the sky, and the circle symbolizes reunion, to express the love of family. Because it is made of natural charcoal placed on special tiles, and because it is easy to carry, it is called Kang Steamed Bun.
Dried pig blood tofu, although the appearance is not good, but delicious, is a famous food dish in Hanyin County, Ankang City, and is also a unique variety in the Chinese dried tofu family, which is said to have begun in the late Ming Dynasty and is almost 400 years old. It is not only a folk food, but also a tribute for the emperor in history, and now it has entered the star-rated hotel and has become one of the local flavor dishes for the guests.
Snacks in the Ankang area are most famous in Hanyin. Hanyin's snacks are also most famous for "fern powder skin". It is better than "Hanzhong Rice Noodle Skin" and "Qinzhen Noodle Skin". Due to the remoteness of the land, the lack of celebrity tasting and the rendering of the literati makes it "hidden in the mountains unknown". "Fern skin" is made from fern flour, a local mountain specialty. Hanyin is located in the center of the Qinba Mountains, the mountains are rich in wild ferns, its roots store a large amount of starch, the content of up to 40% to 76%, processed can be made into fern powder. Fern powder is delicate, waxy, pollution-free, nutrient-rich, and is a nourishing food, better than lotus flour. There are also anti-rheumatism, antipyretic diuretic, swelling and tranquility, degreasing, digestive, refreshing and anti-cancer and other dietary therapeutic effects.
Konjac tofu belongs to Sichuan cuisine, and its main ingredient is konjac. As a new type of health food, "konjac tofu" can be cooked alone or eaten with other dishes, and the taste is refreshing and delicious. The main ingredient of konjac, glucomannan, is a high-quality natural dietary fiber that can hinder the body's excessive absorption of sugars, fats and cholesterol.
(Transferred from Ankang Tourism WeChat public account)