Yulin Local Cuisine Recommendations

Yulin cuisine has a high status in China. Because of the special geographical location and regional culture has created a rich and diversified food culture here, in the city and counties, townships and major scenic spots near the large and small hotels, restaurants stand, quite common.

Zizhou pot filling

Zizhou flavor snacks. With shortening dough glove skin, wrapped in jujube paste filling, with a wooden mold pressure point red, the outer edge of the drum garden such as a wheel, after shaping a number of, placed into the pan, up and down the fire, baked to charred. The skin is crispy and sweet inside, and the jujube flavor is pleasant. It was often used by the ancients to offer sacrifices to their ancestors or to the gods, so it is also known as: "Fruit Offering". Fruit Offering. South country folk custom young men and women engaged, the male party to send the female family 8 to 24 馃 stuffing as a gift, usually also as a gift to friends and relatives. Zizhou Zhoujia alkaline fruit filling is the most famous.

Chrysanthemum pot

Chrysanthemum pot is Yulin city's traditional dishes point, flowers into the dishes in our country has a long history, the chrysanthemum to do more than 2,000 years of history, Qu Yuan has long had? The chrysanthemum has a long history, Qu Yuan has long had? Qu Yuan long ago had a chant of "Eating autumn chrysanthemums at night". Tang Yuanjie's "Chrysanthemum Records" recorded: "Chrysanthemum is a good medicine in medicines and a good vegetable in vegetables. Chrysanthemum is a good medicine in medicine and a good vegetable in vegetable. Ancient people ate chrysanthemum in many ways, the Sui and Tang dynasties, the Imperial Court in the hot pot placed in the fresh soup, fish balls, fresh meat, chicken breast, the chrysanthemum broken into petals, cover the pot smothered in a few moments to eat soup fresh meat tender and fragrant flowers, complement each other as? The chrysanthemum pot?

Spell three fresh

Main ingredients: pork, lamb, chicken.

Ingredients: water fungus, water yellow flowers, shredded kelp, leeks, spinach and so on.

Preparation:

1, the cooked pork sliced, braised and stewed each half, taro fried into slices, vermicelli cut into strips

2, with raw meat with seasonings made of water meatballs, fried meatballs, crispy meat pieces.

3, to be broth with water boiling, put pork, lamb, chicken, meatballs, crispy meat pieces, powdered skin, water yellow flowers, shredded kelp and so on can be boiled together.

Characteristics: bright color, mellow flavor.

Haggis

Yulin people in the long practice of life has accumulated a wealth of cooking experience, there are many good food favorite, and gradually formed a lot of local flavor snacks. Among them are Suide-style oil spin, Qingjian pancakes, Zhenchuan dry brand, Dingbian raised noodles, etc., especially worth tasting is the haggis (also known as mutton chowder), is a mixture of blood, heart, liver, lungs, intestines, tripe, etc. braised by the sheep, so it gets this name.

Yellow Rice Bun

? The yellow rice buns old fermented head? This is a favorite saying of the aunties in the Qingjian River Valley. The meaning is roughly that the yellow rice buns steamed good or bad, that when a fermentation is playing a key role. However, this yellow rice bun is a kind of New Year's dinner eaten by Qingjian people during the New Year.　Near the end of the year, the home of the newly milled yellow rice out of one or two buckets, soaked in water overnight, to the next day when the sun comes down, from the water has been fished out of the yellow rice for an hour or two, in the big mill over and over again into the yellow rice noodles, and then add that very key? The old fermented rice is then added to the very crucial "old fermented rice". The rice was then wrapped in a quilt on a very hot kang and left to rise for the night. The next morning when the rooster crows, you can steam the yellow rice buns.

Donkey plate sausage

Donkey plate sausage and donkey plate sausage products have a high protein content, and donkey plate sausage protein is a complete protein, not only contains eight essential amino acids, and its ratio is close to the human body, the nutritional efficiency of higher. Donkey sausage also contains fat, carbohydrates, vitamins and minerals.

Horseshoe Cake

Horseshoe Cake is the flavorful snack of Jiaxian County, Yulin City. It is made with oil, sugar, water and flour, kneaded, rolled and sliced thinly into a horseshoe shape, and then deep-fried in a frying pan over moderate heat. Sweet, fragrant and fluffy, it is a good gift for friends and relatives and banquets. Horseshoe pastry production will be pasted on the vertical oven wall baking, the cake was horseshoe-shaped, so called. Qing Dynasty poet wrote? The first time through the face up also left traces, not to step on the flower hoof also since the fragrance? Poetry in praise of the horseshoe cake, indicating that it has a long history and is appreciated. Horseshoe cake is a traveler like to bring lightweight food. It is hot and dry items, caramel and nutritious, fried in sesame oil, and women? Sitting in the moon? The hot tonic.

Hand-held mutton

Dingbian County, Yulin, close to Inner Mongolia, by the influence of Mongolian customs, here also have the habit of eating hand-held mutton. Hand-held mutton, is the amount of mutton according to personal needs, cut into large pieces, well marked, placed in the pot stewed, each person to take the marked chunks of meat. Even if it is boiled in plain water, it is also fragrant and delicious, flavorful and not stinky.

Dingbian lamb

Dingbian lamb is also known as cub lamb (beach lamb born about 40 days of ram), this flavorful snack is the Dingbian people hospitality dishes, ancient and modern famous. Lamb practice has two kinds: one is the steaming method, the lamb with bone meat chopped into one-inch square blocks, the oil to the pot to burn seven or eight mature, into the pepper, ginger, garlic, onion, etc., bursting out of the aroma, into the meat, with a high fire about 10 minutes or so, to be the meat was white, add the sauce, and then burned for two or three minutes, to be dry in the pot of water (the meat itself water), will be placed into the pot or bowl of meat into a cage, steamed! After the water in the pot dries up (the water itself), put the meat into a pot or bowl and steam it in a cage. This is the best way to eat, delicious flavor, tender and fragrant, eat for a long time. The second is the stew method, the meat into the burning to seven or eight mature frying pan, burn 10 minutes, to be white meat, plus pasta sauce and then burned to the meat itself moisture disappears, then add warm water, salt, etc., with warm fire stew for about 1 hour, put a little monosodium glutamate, shredded green onions, coriander that is.

Cold flour

Shaanxi Province generally love to eat cold flour, and the Yulin region to make cold flour is more unique, with millet grinding powder to make. When eating, cut into thin strips, seasoned with sesame seeds, mustard, chili oil, sesame oil, vinegar, and other condiments, cold taste very good.

The taro rub

One of the traditional meals in northern Shaanxi, also known as taro balls. Taro balls? yam balls? Both taro and yam refer to potatoes. When this dish is processed, the potatoes are rubbed into thin slices one inch long, mixed with pepper, green onion, ginger powder, salt, etc., stirred with flour, and steamed in a cage. When eating, served in a large bowl, seasoned with homemade tomato sauce and other seasonings can be. It can also be fried and eaten, the flavor is also good!

Dry Furnace

Zhenchuan famous snack. With warm water and noodles, pay attention to the surface hard, to the noodle agent wrapped in a handful of dry flour (plus salt), hand-pressure molding, placed on the griddle first branding and then baked and cooked. The shape of his face drum, in the top of a small red seal. Inside the empty outside crispy, eat with strength, the most suitable for storage or on the road as dry food for a long time not bad; if and when refueling can be made oil dry stove, it is crispy and crunchy, the jingle said:? Eating fragrant, biting crispy, burp up dry stove flavor?

Qingjian pancakes

Qingjian flavor snacks. With buckwheat kernels made of flour paste, the same method of practice with the bowl, but to paste a little thinner, with a small spoon scooped in the heated cake griddle spread into a 20 cm large such as paper pancakes; another mung bean sprouts or black bean sprouts with vermicelli, shredded meat, fried tofu shredded cold, the pancake rolled into the cold bean sprouts, pouring dipping soup to eat the cool appetizers, plain and elegant.

Braised vegetables

Ingredients:

Lean pork, frozen tofu, vermicelli, pickled cabbage, potatoes

Ingredients:

Peanut oil, peppercorns, ginger, scallions, dashi, soy sauce, salt, water,

Method:

1. Wash all the vegetables and spare.

2. Meat slices, tofu, potatoes cut into small pieces, pickled cabbage cut into strips, leaves slightly larger, set aside in a dish.

3. Put oil in the pot, and when the oil is cooked, put the meat.

4. Stir fry the meat when the moisture is almost gone, put onions and fresh ginger, and then zoom in on the ingredients, peppercorns less, add soy sauce.

5. Potato pieces into the pot, stir fry for a while, add water, water just submerged potatoes, high heat cooking.

6. When the water boils, add the tofu to the pot and simmer for a while.

7. When the potatoes are almost cooked, about 5-10 minutes, put the sauerkraut into the pot.

8. When the sauerkraut is cooked for about 5 minutes, serve on a plate.

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