Hanzhong Mianpi is a famous snack in Hanzhong area of Southern Shaanxi Province. It's said that it began in Qin and Han Dynasties. Generally, rice is soaked and ground into rice paste, steamed into thin skin, then coated with rapeseed oil while it's hot and cut into strips. According to personal taste, it's mixed with oil, horseradish, monosodium glutamate, refined salt, vinegar, soy sauce, garlic mud water and other seasonings, and then eaten.

Local hot food, called hot noodle skin, can also be placed in a ventilated place to cool and mix (local called cold noodle skin or cold noodle skin). Side dishes (bottom mats) mainly include bean sprouts, potato shreds, cucumber shreds, carrot shreds, celery, spinach and other seasonal vegetables. They taste soft, waxy and spicy. It can be dried and fried without immediate consumption. There are also stews, fried and other ways to eat.

Hanzhong noodle skin is generally made of rice flour, and sometimes directly mixed with flour (locally called "noodle skin"), or mixed with potato starch or sweet potato starch to enhance its toughness. Those without emphasis on "noodle skin" are made of rice flour.