The delicacies in Dingbian County include Dingbian Chopped Buckwheat Noodles, Dingbian Mutton, Mutton, Dingbian Buckwheat Noodles, Dingbian Bowls, Steamed Buns, and Fermented Fragrances.
1. Chop buckwheat noodles at fixed edges: mix buckwheat noodles with water evenly, roll them into 2 cm thick cakes, chop them into strips with leek leaves, put them in a pot while chopping, and cook them in a bowl. Boil sesame oil to 80% heat, add black fungus and spicy noodles, pour into a bowl when fragrant, then put sauerkraut soup into a pot to boil, and transfer to a noodle bowl filled with fried sesame oil. It can also be used to adjust mutton or vegetarian meat, and it tastes hard, soft, fine, fragrant and sour.
2, Dingbian haggis: haggis gathers mutton offal in one pot, with diverse shapes, different meats, sour and spicy, delicious soup, mouth fluid and rich nutrition.
3. Mutton: Mutton is a famous specialty dish in Dingbian County, with a unique traditional flavor. It is a historical card of local food culture.
4. Fixed-edge buckwheat noodles: add water to buckwheat noodles, roll them into three-centimeter-thick noodles with fists, cut them into square Dingding with the size of little finger, push them into balls with your thumb, cook them in a pot, pour in minced meat mutton soup, and add seasonings to make the soup a compact, soft and delicious local flavor food.
5. Edge-fixing bowl mound: soak buckwheat kernels with water and crush them, gradually add water, make them into paste, filter and remove residues, and the consistency is suitable for hanging spoons. Then put the paste into a cage, steam it over high fire, let it cool, and take it out of the bowl, hence the name bowl. Light gray in color, sliced when eating, looks like willow leaves. The mixed soup is made of salt, vinegar, pepper granules, pepper powder, ginger powder, garlic paste, coriander, sesame seeds and other water.
6. Stove steamed stuffed bun: Stove steamed stuffed bun is an essential food for Dingbian people during the Spring Festival and Mid-Autumn Festival, and it is also an excellent gift brought by visiting relatives and friends. It is also a unique local flavor with good color, fragrance, taste and shape, rich nutrition, crisp but not greasy, pure taste, thin skin and soft meat, delicious taste and suitable for all ages, which is deeply loved by consumers.
7. Plug incense: one of the traditional famous foods in Yulin, it has a long history, exquisite materials and unique production. The origin can be traced back to 1000 years ago in the Tang Dynasty. The materials used in Yulin Na Xiang are the same as those used in the Tang Dynasty, but they have been improved and improved. Compared with other fried foods, it is unique in that it is made of wine and flour, and other raw materials such as cooked lard are added. After complicated and exquisite processing, it is made into a blank cake, which is first soaked in oil, then fried with high fire, and then sprinkled with white sugar.