Full of flavor, don’t miss it when you come to Yulin!

Yulin Baisan: carries auspiciousness and joy.

During the Chinese New Year, if you are a guest at someone’s home in Yulin, the hospitable Yulin people will definitely bring out Yulin’s unique food to greet the guests.

It is round and bulging like an inverted sieve, and is often accompanied by various Yang-engraved calligraphy. The content of the characters is usually "Fu, Lu, Longevity, and Joy."

Before eating, the owner presses it with his hand, and this exquisite work of art spreads out in an instant. When you bite it into your mouth, it is fragrant, sweet, crispy, and has an endless aftertaste.

This specialty food is the rice popcorn that Yulin people call "Bai San".

"Eating Baisan is to pray for good luck in the new year." Yulin people have deep-rooted concepts of harmony and auspiciousness in the traditional Chinese "harmony" and "he". Doesn't this round Baisan symbolize "family reunion"?

The bulging shape is paired with auspicious words to wish everyone "many blessings, wealth, longevity, and joy" in the new year.

Continuing for a Hundred Years When Yulin Baisan began, there is no record in the state annals and no legend among the people.

But according to old Yulin, their grandfather, when they were children, their grandfathers had been inheriting the traditional customs of their predecessors, which roughly calculated for more than a hundred years.

What's rare is that today's Yulin people have a special preference for keeping the custom of using white powder to worship people and greet guests during the Spring Festival.

Only then can the "fragile" Yulin Baisan be able to span three centuries and continue to circulate in our real life in a physical form.

Unique craftsmanship The craftsmanship of making Baisan is very special. It pays great attention to the main material glutinous rice, and there are also strict requirements for the cooking of glutinous rice.

The next step is to "copy" Baisan in the "baisan mold" of fine iron wood or grid wood with exquisite carving.

The cake-shaped white powder is left to dry in the sun for more than a month. Then, on a sunny day, the dry white powder is "coated" with sugar in the sugar juice, and then dried in the sun for ten minutes.

For many days, I used edible cinnabar to trace the words on the white powder in red.

It was not until the end of the twelfth lunar month that the dried and sealed semi-finished powder was taken out and fried in a peanut oil pan.

The diameter of the formed Baisan-rice flower is fully thirty centimeters.

From rice selection to frying, there are ten processes that are very particular. If each process is not done properly, it may cause it to be broken, shapeless, unable to arch or fail to explode during frying.

Home-produced Yulin Baisan has a special feature, although every household in Yulin eats Baisan.

But after more than 20 years of commodity economy, there is not a single manufacturer of white powder?

Is the business awareness of Yulin people so weak?

No, Yulin Baisan has two characteristics. First, it is eaten seasonally. Every household only eats it during the Spring Festival.

In a long year, there are only twenty or thirty days of Baisan in the first month. Once the year is over, Baisan will disappear.

Secondly, Baisan, which is passed down from generation to generation, is produced and "consumed" by the family itself, or several households jointly "produce" it.

1. Baisan seal (pay attention to the words on the seal) 2. In the old days, straw was used to cook glutinous rice in a large pot. 3. Making Baisan 4. Press the Baisan on the "basket".

Dry!

5. Successfully made white powder 6. Sun-dried white powder.

Clear font.

Folk auspicious ancient texts!

, need to add sugar, the taste will be better 7. Use a lot of peanut oil to fry, and hold it down at any time very skillfully. The fried rice krispies are easy to scatter, so be sure to hold it down with chopsticks at any time 8. Complete white powder, perfect

Make a successful tea bubble Chazhu, as the name suggests, is the raw material used to make tea and drink it in daily life.

For a long time, Yulin people have a unique way of drinking tea.

Yulin people are accustomed to putting a piece of "tea bubble" as white as snow and as beautiful as jade in the tea they serve to visiting guests, adding a bit of the natural aroma of melons and fruits to the fragrant tea.

The exquisite patterns of the tea brews and the meticulous handcraftsmanship all add to the visual enjoyment of the tasters when drinking tea.

Most of the materials used by Yulin people to make tea are winter melon, and sometimes papaya. The ingredients used depend on the content of the tea.

The process of making tea is very particular, from selecting materials to cutting flowers, from sugaring to stippling. After more than ten steps of careful brewing by skilled craftsmen, each ordinary winter melon has finally become delicious and beautiful.

Yulin tea brewing.

Due to the changes in the lifestyle of Yulin citizens, Yulin tea bubbles have gradually withdrawn from our sight.

Recently, the cultural department has listed Yulin tea as an "intangible cultural heritage" in our city for rescue and protection.

1. Dozens of tools 2. Auspicious fonts carved from winter melon 3. Tea-soaked beef "Yulin beef" is a traditional Yulin delicacy. It is made of ox butt meat (commonly known as stick meat) as the main ingredient. The meat is fine and fine.

It is chewy and full of fragrance after eating, making it a unique local specialty.

"Qing Yi Lu" records: Niuba is "red and fragrant, and it is the preserved meat of Kuang Shiliang family passed down from generation to generation. It is light, sweet and fragrant, dark red and crispy, and is unmatched by future generations."