Are there any delicious specialties in Ankang?

Ankang is located at the intersection of the north and the south, and its food customs also show the characteristics of mountainous and blended. In terms of food composition, there are both the color of rice culture and the imprint of wheat chestnut culture. The paddy fields in Sichuan are mainly table and rice, and the two mountains are mainly wheat and corn. There are many kinds of food crops, both north and south fruits are planted with dried fruits and fresh fruits, which can be tasted every month. There are various specialties such as black fungus, mushrooms, Tricholoma matsutake and tremella. There are many kinds of meat, poultry, fish and eggs, which have become the blending zone of rice culture and wheat chestnut culture, with both the wisdom born from eating rice in the south and the simplicity cooked in the north.

Ankang people are good at storing food. In urban and rural areas, they can walk into a family at will and serve seven dishes and eight bowls at a time without going out. They collected the four seasons at one time and filled a table, which was dizzying. Dried peppers, dried beans and dried radishes can be seen everywhere under the eaves of farmers, and smoked bacon and dried tofu are hung on the stove; Pots and jars are filled with dried fermented bean curd, big jars and small jars are pickled with vegetables of four seasons, and rich families also have bagged fungus, mushrooms, yellow flowers, dried bamboo shoots, red dates and so on. These various foods, whether dried in the sun, soaked in salt or smoked, are unique and simple, and the people of Ankang will let you enjoy the farmhouse flavor to the fullest.

Due to the influence of the surrounding culture and the customs brought by a large number of immigrants from all over the country, Ankang's diet is also mixed, with a North-South flavor, which is not only reflected in the diet at home, but also in banquets and snacks. The four cuisines of China cuisine, namely, Guangdong, Sichuan, Shandong and Jiangsu, are reflected in different degrees at banquets. For example, the eight most popular seats in Ankang urban and rural areas: "four seats and six small seats" reflect the color, fragrance and taste of the eight cold dishes, and the eight hot dishes are fried, braised, steamed and fried, with sour, sweet, not light and mellow taste, which really makes you taste "food is not tired of essence, and the taste is strong."

A wide variety of folk snacks is a must for Ankang diet. There are Ciba, Zongzi, rice wine and sweet syrup with southern flavor, all kinds of pasta and cakes with northern flavor, as well as mutton bubbles, kebabs and rich Sichuan-style mala Tang in the northwest; Zhou and Qin dynasties all burn, roast, stew, steam and cook; There were also fried rice in Han and Tang dynasties, and fried rice was also absorbed. For example, the "steaming basin" in Ankang snacks has five flavors, the bean jelly stew is sour and spicy, the fried beans are crisp and tender, the fried rice cakes are crisp and tender, the bacon is oily but not greasy, and the water cakes are thin and transparent. They are all excellent foods with good color, smell and taste. Tasting these snacks is not only a supplement of energy and nutrition, but also a kind of food.

Ankang people have two major dietary preferences: first, they like to eat sour food, and second, they like to eat meat.

There is a long-standing folk proverb in Ankang, which is called: "If you don't eat sour for three days, you will jump when you walk." However, Ankang people are different from westerners in their addiction to acid. Shanxi people rely on old vinegar, and the acid that Ankang people like to eat comes from the acid of kimchi, commonly known as "starch dish". Local residents can't live without pickles all year round. Their staple food is pickled cabbage, corn flour mixed with sour water, pickled cabbage mixed with soup, as well as hot and sour belly slices, diced chicken, pickled fish, hot pot and other dishes.

Ankang people are famous for eating meat. It has long been recorded in the Geography of Sui Dynasty: "People are addicted to their mouths and stomachs, and there are many reasons for fishing. Although they cherish Chai Men, they also eat meat. " This shows that it is deeply rooted. "I didn't move meat for three days, and I didn't feel energetic when I walked" and "I didn't see oil soup for three days, and I was flustered." This rural proverb is a vivid portrayal of this inheritance.

With the development of economy, Ankang's catering service industry has developed rapidly. There are many hotels and guesthouses in the city, and the catering industry is thriving. Up to now, hotels, restaurants and snack bars are everywhere in the city. Whether it's high, middle and low-grade restaurants, flavor shops such as Lotus Pond Restaurant, Oriental Hotel, Plaza Hotel, Jiuhua Hotel, Ankang Hotel, Yinghu Hotel, Tianlong Hotel, Ethnic Restaurant, Qingyazhai, Yazhan Barbecue Garden, Zhang Ling Fish Restaurant (Oriental Chain Store), Fafa Fish Hotpot, Samsung Hotel, etc., or morning and evening snacks such as Xiguan Nanjia Steamed Noodles, Shuiximen Night Market, Jiangbei Night Market and Xing 'an Night Market, they are hospitable Ankang people.

Ankang special cuisine flavor snacks

Steamed noodles: Steamed noodles are a must for Ankang snacks. Together with "mutton bubble", it has become the first choice for local people's breakfast, and it is also a favorite snack for foreign tourists. Steamed noodles are mainly flour, and a little salt water is added to form batter. Put the batter into an iron or aluminum round steaming gong with edible oil on the surface, and then steam it in a large pot of water. After a few minutes, a round, yellow and soft steamed noodles were obtained. Add bean sprouts, drizzle with soy sauce, vinegar, garlic paste, sesame sauce and oil chili pepper. The quality of steamed noodles depends on the texture, color and seasoning of noodles. Seasoning is very particular, vinegar and spicy seeds should be added with unique ingredients to show the taste of steamed noodles. Good seasoning can make steamed noodles icing on the cake. As early as the early days of the People's Republic of China, Ankang's steamed noodles were famous for "Ma Sufu" in the west of Gulou Street and "Liu Yinwa" in Dabei Street. Their steamed noodles are moderate in hardness, exquisite in seasoning and unique in taste. In particular, "Ma Sufu" has its own mill and its business is very prosperous. After decades of changes, a number of popular and delicious steamed noodles have reappeared in Ankang. For example, Majia in Dongguan, Weng's four brothers in Ankang, Nanma Road in Chengguan, Lanjia in Xiguan, Jiaojia in the north gate of Xincheng and Tan Ji in Peixin Street.