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Ankang is located in the Shaanxi province and therefore adopts its cuisine.  Shaanxi cuisine uses ordinary ingredients and is best known for its pork, lamb, and mutton dishes with strong and heavy flavors.  There is an emphasis on savory ingredients: salt, onion, garlic, vinegar, and chili peppers; sugar is seldom used.  Because of Ankang’s location between Shaanxi and Sichuan the flavors are sour, spicy, and salty, in incorporating these two regional cuisines.   Cooking methods are mainly steaming, frying, and stir-frying.  Noodles are used more than rice in Shaanxi cuisine and are thicker and wider than Beijing noodles.  Many dishes can be very spicy but the spice can by diluted with soy sauce.  A famous dish of Shaanxi cuisine is Liangpi, a flavorful, cold noodle dish that tickles virtually every taste bud.  It is essential to try this dish when visiting Ankang. 
Special local products of Ankang are green tea and winter peaches.
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