Due to the blending of multi-cultures, Yulin has formed a unique literati custom, among which there are many local cuisines with their own characteristics. Tofu banquet, flat pot dishes, three delicacies and other local flavors have been selected as famous snacks in China, which are favored by tourists. When you come to Yulin, you can find many special snack bars near the south gate of Ming and Qing Pedestrian Street.

Stewed mutton

Mutton is known as a warm tonic for nourishing Yuanyang and benefiting blood gas. Yulin stewed mutton tastes delicious, fresh mutton with bones is chopped into large pieces, stewed in a large pot and filled in a large basin, which is delicious and attractive. Especially in Hengshan county, goats that grow up eating ground Chili leaves have delicious meat. Fugu, Shenmu, Jingbian and Hengshan also have this food. In recent years, Hengshan iron pot stewed mutton has come out of Yulin, and it is very popular in big cities such as Beijing, Xi and Yinchuan, and is favored by diners.

mutton noodles

There is a folk song, "Mizhi's old woman is the Han nationality in Suide, the charcoal in the slate wayaobao in Qingjian, and the mutton noodles in Shilidian." It can be seen that mutton noodles are an important diet in the eyes of local people. Boneless mutton is carefully selected, cut into small pieces, made into pure meat with spices such as Amomum tsaoko, cinnamon, pepper, ginger and scallion, and then poured on a white dough with uniform thickness and chewy tendons, which is fragrant and attractive. Suide mutton noodle has become a well-known food.

Haggis

Mutton offal is a mixture of sheep's head, belly, liver and lungs. It tastes sour and spicy, not fishy or greasy. Stewed in soup with vermicelli, sprinkled with chopped green onion, fragrant. When eaten, it can increase human body heat and resist the cold, especially suitable for eating in the cold north. In Yulin, Yuyang District, Shenmu, Jingbian, Hengshan, Suide and other counties, chop suey is the most distinctive and must be eaten by local people for breakfast.

Yulin tofu

Yulin tofu, which is famous at home and abroad, is made of peach blossom water in Hui Quan. It is tender, delicate, sweet and delicious, and then made by a unique process. Good taste, tender and delicate, rich in nutrition and excellent in quality. It is a pure natural green food and the first local dish in Yulin. During Zheng De's reign in the Ming Dynasty, Zhu Houzhao, a Wu Zong, visited Yulin, where local officials offered tofu. After eating it, Wu Zong was full of praise, lamenting that it was not as delicious as the chefs in Beijing, and he had to eat it every day in Yulin.

Potato brush

Potato wipe is also called "potato pull" and "potato kule". Wipe the potatoes into flat strips first, then wrap them in flour and steam them in a cage. Then stir-fry the chopped green onion in hot oil and add seasoning. It never tires of eating. All counties in Yulin have this delicious food.

Huang mi mo mo

Yellow rice steamed bread is a special food in northern Shaanxi. Its preparation method is to soak hard yellow rice and a little soft yellow rice in a certain proportion overnight, take them out and grind them into flour. After fermentation, the bean jujube paste extruded from red dates and beans is wrapped into stuffing, kneaded into steamed buns, steamed in cages, golden in color, soft and sweet, and can be eaten for a long time. After CCTV's "China on the Tip of the Tongue" was broadcast, Huang Guosheng Huangbaozi in Suide County became popular, and "Huanglaohan Huangbaozi" became popular all over the country overnight, and the demand was in short supply.

Pin Sam sun

Pinsanxian is mainly made of pork, mutton and chicken, supplemented by vegetables such as flaky powder. Use seasoning to make water polo, fried ball, crispy meat and barbecue, and then add more than ten kinds of ingredients such as squid, sea cucumber, fungus and yellow flower. It's delicious. It is said that when Emperor Kangxi visited Yulin privately, he ate this dish and was full of praise. Later, it was brought into the palace as a finale program to entertain foreign envoys.

Youmomo

Grinding flour and reeds with yellow rice into powder, then boiling with soft rice into boiled rice soup, fermenting on a hot kang, spreading into small round cakes with holes in the middle, and frying in an oil pan until reddish brown. Oil steamed bread is golden in color, delicate and soft, and it will not change color or deteriorate for a long time, and it tastes sweet and delicious.

Yellow Radish Flat Food (jiaozi)

Flat food is a unique food in Yulin. Mutton and yellow radish are the main ingredients, supplemented by various condiments, and packaged into the shape of jiaozi, which can be eaten. As the saying goes, "mutton is flat and oily, and the stuffing is dug out and kicked in the ball." Breakfast on the first day of the first lunar month must be flat. In the old society, whenever there were festive festivals or guests were invited to eat flat food, the couple would eat "children's flat food" the next morning, and the children's flat food would be full. There are all over Yulin, and the practice is roughly the same.

Lamb for slaughter

Dingbian famous flavor snacks, exquisite food. Chop the mutton into cubes, add sesame oil, pepper, pepper, shredded onion, garlic slices, salt and noodle sauce, stir-fry the meat for 10 minute, add warm water until it is half cooked, and then steam it thoroughly in a pot. Sprinkle chopped green onion and coriander on the table. Delicious and tender, it is difficult to describe in words. You can only know if you taste it yourself. For local people, entertaining distinguished guests is a delicacy.

Lumomo

The steamed buns on the stove are exquisite in workmanship, exquisite in craftsmanship and excellent in flour and oil. The best spring wheat flour is selected, and the lard is white and pure. Stove buns are crisp and delicious, and the stuffing is fragrant. It is a must-have food for people in Dingbian during the Spring Festival and Mid-Autumn Festival, and also a beautiful gift brought by visiting relatives and friends. Hejiafu steamed buns and Fuxiang steamed buns are well-known local products and are exported to all parts of the country.

Yellow river carp

The Yellow River carp produced in Tianqiaoxia, Fugu County is the most famous. During the Ming and Qing Dynasties, the Yellow River carp was listed as a tribute, characterized by a large mouth, few scales, red lines on the spines, delicious meat and unique flavor.

Xiaomi bean jelly

Puffer famous snacks. Dig out the millet, soak it in cold water with clear water and grind it into rice slurry. Cook in a pot, stir while cooking, and then add the wormwood powder when it is cooked. Spread the cooked rice paste on the sorghum foil into pancakes, cool it and then spread a layer, and so on. When eating, cut into thin strips and add sesame, mustard, Chili oil, sesame oil, vinegar and so on. And it tastes good when it's cold.

Handmade mixed noodles

Mixed noodles are a unique flavor snack in northern Shaanxi, and Hengshan's handmade noodles are the most distinctive. Its main raw materials are white flour and pea flour. White flour and pea flour are added into mugwort powder to form dough, which is hand-rolled into noodles as thin as paper and served with mutton, which is fragrant and nutritious.

Xiangshui frozen tofu

Xiangshui frozen tofu is made of high-grade black beans with high nutritional value and brine. After freezing, the color is bright, covered with needle-sized trachoma, and the elasticity is extremely strong. Stewed with mutton soup, delicious and soft.

Pork prying board powder

Pork prying board powder is the most popular home-cooked dish in jia county, which is called "patent" by local people. Stir-fried pork with potato chips and wide vermicelli, colored with fungus, attractive red and brown, harmonious side dishes, fragrant pork, crisp potatoes and smooth vermicelli.

Cotton cigarette

Every year in Tomb-Sweeping Day, every household has the habit of pinching Yan, which is mainly used for sacrifice and eating, and also as an ornamental gift for relatives and friends. The materials used to pinch swallows are simple, but the technology is fine. White flour is used to knead animals of different sizes. In particular, Fang Fang, the two brothers in Zhujiagua Shengou Village, got the zodiac, which is vivid and lifelike, and is deeply favored by folk culture lovers at home and abroad.

Crispy jiaozi

The origin of jia county crispy rice is very early, and the exact time cannot be verified. Its appearance is beautiful, and it is named because it looks like a steamed horn and tastes crisp. The main raw materials of crispy jiaozi are flour, sugar, cooked lard and ghee. Its characteristics are sweet and delicious, crispy and delicious, and it is a popular snack cake.

Horseshoe Crisp

Horseshoe Crisp, named after its horseshoe shape, is a special snack of Han nationality in Jiaxian County, Shaanxi Province. It was originally a precious cake when people in Jiaxian visited relatives and friends. It is made of refined flour, sheep fat, honey and sugar, with brown color, clear texture, crisp and sweet taste and storage resistance.

Qiaomian getuo mutton fish soup

Made of refined buckwheat flour into the shape of cat ears, it is delicious and has a long aftertaste when served with mutton soup in northern Shaanxi. In northern Shaanxi, folks use "buckwheat noodles with mutton soup until death do us part" to describe the loyalty of love.

Duo buckwheat noodles

Chopped buckwheat noodles are a must-eat food for Jingbian people. Chop buckwheat noodles, first mix the buckwheat noodles well, roll them until they are slightly thicker than the noodles, and then chop them from front to back with a 2-foot-long double-handle special knife, which is accurate and symmetrical, and the noodles turn over, if the silver silk flies. After chopping, put the noodles in a pot and cook them. Serve with mutton, chopped green onion and coriander, which is fresh, smooth and delicious.

Donkey meat mixed rice

Cover rice with donkey meat is to marinate donkey meat with vermicelli, potatoes and other condiments, such as red pepper, red onion, ginger and garlic, and cover rice after cooking, which is delicious and unique.

Donkey meat sausage

Donkey sausage is made from the whole donkey's large intestine of Krabi donkey, washed repeatedly with vinegar water, and boiled in a clear water pot until it is half cooked. Take it out and put it in a pot of marinated soup Add soy sauce soup, pepper, pepper, chopped green onion and ginger and stew until soft. When eating, cut into small pieces and add the original soup. The taste is spicy, salty and tender, and the fragrance is amazing.

Heilong

Grinding potatoes into foam, putting them into water, draining the water, adding 2 grams of raw flour, 0.5 grams of leek powder, salt, monosodium glutamate, ginger noodles and pepper noodles, squeezing the processed potato foam into a circle by hand, steaming in a cage for 15 minutes, and adding seasonings to serve. Only when you have tasted it can you realize the unforgettable taste.

Pancakes made of flour

Qingjian pancake is a famous local snack, with fine workmanship, rich nutrition, as thin as cicada's wings, soft entrance, warm stomach and hunger resistance, and endless aftertaste after eating. Pancake shops abound on both sides of Qingjian Street, which is worthy of being one of the most representative cuisines in Qingjian.

Jujube paste cake

Jujube cake is a kind of cake made of soft rice flour cake blank and ripe red dates, which can be eaten without frying. Full of sweet red dates and yellow rice, it tastes sweet, soft and firm, and is particularly satiety-tolerant. Giving children a birthday and letting them jump three times in front of the jujube cake board indicates that children jump high, grow fast and become adults early.

Bawan

Every wedding, funeral and wedding, a banquet is held, which is commonly known as "doing things" by local people. The quality of the "eight bowls" is directly related to the quality of the "things" handled by the owner. In Qingjian, San Pu is famous for making "eight bowls". Braised pork, braised pork, steamed mutton, golden pork, braised pork ribs, braised meatballs, stewed meat and crispy meat are not only delicious enjoyment, but also represent the rich life and hospitality of the married people at the wedding.

Wanto

Soak buckwheat kernels in water, grind them into paste, filter to remove residues, put them in a bowl, steam them over high fire, and then cool them into blocks. When eating, cut into pieces, the thinner the better, add spicy mutton liver soup and seasoning soup to refresh the appetite. It is summer food and has the effect of relieving summer heat.

Laoxi

Shenmu Lao Xi is an outstanding representative of Shenmu local cuisine, which is divided into eight bowls, ten bowls, twelve pieces, sixteen pieces and thirty-six pieces according to the types and quantities of ingredients. What the old teacher often eats is "twelve pieces". According to legend, the old banquet began in the Song Dynasty, and the Yang Jiacheng yangfu family banquet "Eight Bowls and Three Dishes" flourished in the Ming Dynasty, flourished in the Qing Dynasty, and was later introduced to the people. After thousands of years, it has been passed down from generation to generation, producing enduring delicacies.

Tan Huang Er

Huang Er is dominated by yellow rice. The practice of spreading Huang Er is more detailed. First, take a proper amount of flour, mix it into paste, scoop it up with a spoon after fermentation, and evenly pour it into tobacco seeds for steaming. Huang Er must strictly control the amount of fire used. Lack of firepower and time-consuming; The firepower is too strong, and it is easy to burn to Huang Er. Huang Er, who came from an experienced master, was burnt but not burnt, with good color, smell and taste, and was nothing but familiar.

Sheet roll

Shenmu vermicelli is mostly made of mung bean powder, which is flexible, firm, smooth and delicate. It not only tastes delicious, but also has the functions of reducing blood fat, resisting oxidation, resisting bacteria, improving intestines and stomach, etc., which conforms to the standard that people pay attention to nutrition and healthy diet in food selection, and is especially suitable for women who love beauty. Mix the vermicelli with balsamic vinegar and sesame oil, sprinkle with spices and other condiments, and put it in your mouth. It's sour and spicy, and it smells like mung beans. You can always feel the tenderness and delicacy behind the rough and bold Shenmu.

Stir-fried mutton with water

Because you don't need oil when cooking mutton, you need water, so it's named "water-fried mutton" It is made of fresh shoulder meat or hind leg meat, supplemented by spices such as pepper powder, Chili powder, shredded ginger and shredded onion. The characteristics of water-fried mutton are: first, it is fast, and the cooking time is only one or two minutes; The second is mellow, and the more you eat, the more fragrant it is; Third, fresh, not fishy, and fresh in taste; Fourth, it is tender and smooth, easy to chew and convenient to eat. Noodles and cakes are suitable, and wine and rice are the best. Anyone who has tasted it will never forget it, and the entrance is amazing. The most famous town in Suide is boiled mutton.

black powder

Suide specialty snacks are a must-eat food for Suide people every day. Using mung bean as raw material, cut into strips when eating, and add seasoning soup, vinegar and sesame oil, the color is light yellow and the fragrance is palatable. It is the top grade for hospitality and tastes good.

Oil rotation

Suide oil spinning is baked by hand, with golden color and luster, layers of cakes as thin as wings, crisp outside and soft inside, and oily fragrance overflowing. If you use a hot knife to cut along the edge and fill in cold pig's head meat, the taste will be better, hence the name "lion opening"

snowflake

Suide snowflake is a treasure in cakes and is known as the "king of cakes". It is said that it was made in the Jin Dynasty. At that time, the stuffing of the bag was a single sugar, and it was only found in my hometown. Since the 1980s, the number of shops selling snowflakes has gradually increased. Snowflakes are shaped like moon cakes, with yellow and white, crispy skin and fragrant stuffing. Its appearance is white, thin and multi-layered. When people eat it, the falling fragments fall like snowflakes flying in the sky, hence the name snowflake, which symbolizes reunion, happiness and harmony.

Empty shell moon cake

Wubao moon cake, also known as sugar moon cake, is commonly known as sugar cake by Wubao people. Its manufacturing process is simple but not simple. The key is skill and hard work. The main production process is stuffing-dough mixing-stuffing-molding-tobacco leaf baking-oven baking. The taste is crisp and sweet, suitable for all ages.

Eggs squirm and leak powder.

Egg crawling powder is an authentic snack in Wubao, with exquisite materials, precise technology and rigorous procedures. When choosing powder, you should first look at its color, with clean and translucent gray as the top, so that it will be crystal clear and elegant as fat after cooking. Eggs should be the best in the country. When cooking, you should master the heat and speed. Stir-fry the chopped green onion until fragrant, then add the shredded powder and stir-fry. Then add pepper powder, monosodium glutamate and proper amount of salt, pour the beaten egg liquid into the silk powder, and fry it evenly with strong fire. After serving, it integrates color, fragrance, taste, shape and spirit.

Fried soybean milk

Fried soybean milk is a traditional snack in Yuyang. Mainly made of thick soybean milk with eggs, sugar, starch, flour and lard. It's boiled, concentrated and fried. Golden color, crisp outside and tender inside, sweet taste.

Zhenchuan drying furnace

Warm water with flour, wrapped in a pinch of dry flour (salt), pressed by hand, baked first, crisp outside and tender inside, most suitable for storage or dry food on the road. Adding oil to the dough can make an oil drying oven, which is crisp and crisp. The jingle says, "Eat incense, bite crisp, burp and dry the stove."

Minjie

Jia Min is a kind of local flavor pasta in northern Shaanxi. Wheat, peas and wormwood are ground into flour and then made into dough. The dough is pressed and kneaded hard on a special rice bed, and small round strips about 2-3 cm long are squeezed out and boiled directly in a water pot. After cooking, take it out and put it in a bowl. You can eat it with the seeds and seasonings. The sandwich is smooth, fragrant with beans, rich in nutrition, light and delicious, and easy to digest and absorb. It is the best in northern Shaanxi pasta.

Filled meat

The jujube paste is wrapped in crisp dough and molded with wood. The center is red and the outer edge is round like a wheel. After molding, put it in a pot and bake it to brown with slow fire. Its skin is crisp and tender, and the jujube is pleasant. The ancients often used it to worship ancestors or gods, so it was also called "fruit sacrifice". The fruit stuffing of Zhoujiajian in Zizhou is the most famous.

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