2. Noodle: The noodle in Hanzhong is sour, spicy, fragrant and unique. According to legend, it was named by Emperor Gaozu Liu Bang and Minister Xiao He when they were eating noodles here. It has always been a favorite pasta of Hanzhong people. Mustard (spicy cauliflower) is the best dish for serous dishes, along with Chinese cabbage and celery. When cooking, wash the vegetables, put them in boiling water until wilting, take them out and put them in a casserole, add noodle soup, wait for a day or two until the vegetables turn golden brown, then fry them with edible oil and refined salt, add garlic sprouts, add seasonings such as diced tofu, garlic flower, Jiang Mo and pepper powder, and stew the fried boiled vegetables in a wok. The pulp surface should be rolled by hand to make it wide, long and thin. Put the cooked noodles into a bowl, add the wok with boiled vegetables, and pour in the red pepper oil to eat on the water. It looks red, white and yellow, tastes sour and sweet, and has an appetizing effect. It is a famous snack in Hanzhong.
3. Hanzhong Bangbangmian: Hanzhong Bangbangmian is a kind of flavor food in Hanzhong City, Shaanxi Province. Refined from fine white flour. There are different opinions about when and which dynasty the noodle originated, but there are two legends about the origin of the name: First, Liu Bang made Hanzhong king, and it was near dusk when he arrived in Hanzhong. In desperation, the chef lacked kitchen utensils, rolled noodles with soldiers' spears, and was excited and made noodles. Xiao He, the Prime Minister, called it "awesome". It is said that in the old society, the night watchman worked overtime and was hungry and cold all night. When the sound of "bang bang" hits the fifth watch, he can get a bowl of noodles to satisfy his hunger. The cook pitied the night watchman and added spicy food, onion and ginger to the noodles to warm the stomach and drive away the cold, hence the name.
4. Hanzhong Pasta: Pasta is known as the first of the "four musts" of Hanzhong-style snacks. It is made by soaking rice (flour at first) in water for four hours, then pushing (or beating) it into rice slurry, steaming it into pancakes in a cage, cooling it in a ventilated place, spreading rapeseed oil and cutting it into thin strips, and adding refined salt, rice vinegar, soy sauce, pepper, ginger juice, garlic paste and red pepper. It can also be served with shredded radish bean sprouts, which look white and red, or with spinach with white and green. It tastes slightly spicy and salty, sour and delicious.