Located in the northernmost part of Shaanxi Province, at the junction of the Loess Plateau in northern Shaanxi and the Mu Us Sandy Land, it is the transitional zone between the Loess Plateau and the Inner Mongolia Plateau. The Yellow River borders Shuozhou City, Xinzhou City and Lvliang City in Shanxi Province in the east, wuzhong City in Ningxia and Qingyang City in Gansu Province in the west, Yan 'an City in this province in the south and Erdos City in Inner Mongolia in the north. It is the junction of Shaanxi, Gansu, Ningxia, Mongolia and Shanxi provinces.

Yulin diet has a high status in China. Due to the special geographical location and regional culture, there are rich and diverse food cultures here. There are many hotels and restaurants near urban areas, counties, towns and major scenic spots, and the existing atmosphere is still relatively common in the local area. Yulin's local flavor includes: mutton series (such as roast whole sheep, roast mutton, stewed mutton, chop suey, etc.). ), buckwheat series (such as buckwheat stuffing and buckwheat thallium), millet, bean products series (such as tofu feast and boiled tofu), potato series (such as potato feast) and boiled fish in Hongjiannao.

tofu

Yulin tofu has a long history. As early as the Ming Dynasty, the ancient city Yulin was one of the nine important towns on the Great Wall. With the expansion of the city, the number of soldiers and civilians is also increasing. However, due to the lack of non-staple food outside the Great Wall, residents use peach blossom water from Puhuiquan to make tofu. The food is tender, smooth and delicious, which is different from tofu in other places. It has gradually become one of the indispensable foods in the daily life of the military and civilians.

Yulin tofu can be eaten in a variety of ways, including braised tofu, fried tofu, fried tofu, steamed tofu and so on. In particular, fried bean curd is yellow in color, crispy in skin and tender in meat, and delicious in taste. It's really delicious and delicious, and the entrance is not greasy. It is the top-grade tofu dish and the first-class famous dish for entertaining guests at banquets. "Tofu Banquet" is deeply loved by Chinese and foreign gourmets.

Horseshoe Crisp

Horseshoe Crisp is local snacks in Yulin County. Knead dough with oil, sugar and water, roll it into thin slices and make it into horseshoe shape, and fry it in an oil pan with slow fire. Sweet and crisp, it is a good gift for relatives and friends and banquets. When making water chestnut cake, paste the cake on the wall of the shaft furnace and bake it. The cake is horseshoe-shaped, so it is called. A poet in Qing Dynasty wrote a poem praising horseshoe crisp, saying that it has a long history and is appreciated by poets.

Horseshoe crisp is a portable food that you like to take when traveling. It is hot and dry, caramel is rich in nutrition, fried with hemp, and it is also a hot tonic for women to "sit on the moon".

Hand-shredded mutton

Dingbian in Yulin County is close to Inner Mongolia. Influenced by Mongolian living customs, there is also the habit of eating mutton by hand. Grasping mutton by hand is to cut the mutton into large pieces according to personal needs, mark it, stew it in a pot, and each person takes a large piece of marked meat. Even if it is boiled, it is delicious, delicious.

Dingbian lamb

Dingbian lamb is also called lamb (a ram about 40 days old when Tan sheep was born). This kind of flavor snack is a delicacy of Dingbian people, which is famous in ancient and modern times. There are two ways to cook mutton: one is steaming, that is, chop the mutton with the flesh and blood into one-inch square pieces, put it in a pot and cook it in clear oil until it is 70% or 80% mature, and add pepper noodles, shredded ginger, garlic slices and shredded onion. , and then put the meat in high fire 10 minutes or so. When the meat turns white, add the batter and cook for two or three minutes. This way of eating is the best, delicious, crisp and fragrant, and won't get tired after eating for a long time. 2. Stewing method: Put the meat in an oil pan cooked to 70-80% maturity and cook for 10 minutes or more. When the meat is white, add the batter and cook until the water in the meat disappears, then add warm water and salt, simmer for about 1 hour, and add a little monosodium glutamate, shredded onion and coriander.

Chrysanthemum pot

Chrysanthemum pot is a traditional dish in Yulin city. Flowers have a long history in China. Chrysanthemum cooking has a history of more than 2000 years. Qu Yuan has long chanted "Evening Banquet and Autumn Chrysanthemum". Don Yuan Jie recorded in "Ju Pu Ji": "In medicine, it is a good medicine, and in vegetables, it is a good dish". There were many ways for the ancients to eat chrysanthemums. During the Sui and Tang Dynasties, the imperial palace prevented the hot pot from having fresh soup, fish balls, fresh meat and chicken breast, tore the chrysanthemums into petals, covered the pot and cooked them stiffly. The fresh meat in the soup is tender and fragrant in an instant, bringing out the best in each other. It is called "Chrysanthemum Pot".