authentic food recommendation of Yulin

Yulin food has a high status in China. Because of the special geographical location and regional culture, it has created a rich and diverse food culture here, which is quite common in urban areas, counties, townships and nearby major scenic spots.

zizhou pot stuffing

zizhou flavor snacks. Use crispy dough glove skin, wrap jujube paste stuffing, use wood mold to make the middle point red, and the outer edge is like a wheel. After forming several pieces, put them in a flat-bottomed furnace and bake them until they are brown. Its skin is crisp and sweet, and the jujube is pleasant. The ancients often used it to sacrifice ancestors or worship gods, so it was also called:? Fruit offering? . When young men and women in Nanxiang are engaged, the man will give his wife 8 to 24 fillings as a gift, and also as a gift to relatives and friends at ordinary times. Zizhou Zhoujiajian's fruit stuffing is the most famous.

Chrysanthemum pot

Chrysanthemum pot is a traditional famous dish in Yulin City. Flowers have a long history in China, and chrysanthemum cooking has a history of more than 2, years. Qu Yuan has a long history. Evening dinner, autumn chrysanthemum, the fall of England? The chanting. Tang Yuanjie recorded in "Ju Pu Ji":? Medicine is a good medicine now, and vegetables are good vegetables? . There were many ways for the ancients to eat chrysanthemums. In the Sui and Tang Dynasties, the imperial court placed fresh soup, fish balls, fresh meat and chicken breast in the hot pot, tore the chrysanthemums into petals, covered the pot and cooked them stiffly. The fresh meat in the soup was tender and fragrant, which brought out the best in each other. Chrysanthemum pot? .

Pinsanxian

Ingredients: pork, mutton and chicken.

ingredients: agaric, water lily, kelp, leek, spinach, etc.

Method of making:

1. Slice the cooked pork, braise it in brown sauce and braise it in half, fry the potato into pieces, and cut the vermicelli into strips

2. Make water balls, fried balls and crispy meat pieces with raw meat and seasoning.

3. After the broth is boiled with water, add pork, mutton, chicken, meatballs, crispy meat, vermicelli, water lily, kelp, etc. and boil together.

characteristics: bright color and strong mellow fragrance.

haggis

Yulin people have accumulated rich cooking experience in their long-term life practice, and many excellent dishes are loved by people, gradually forming many local snacks. Among them, there are Suide-style oil whirl, pancake in Qingjian, dry-baked in Zhenchuan, noodles-nourishing noodles with fixed edges, etc. What is particularly worth tasting is chop suey (also called mutton chop suey), which is made by mixing sheep's blood, heart, liver, lungs, intestines and belly, hence the name.

yellow rice bun

? Yellow rice steamed bun old yeast head? This is the favorite sentence from Qingjian River Valley. Generally speaking, the steamed yellow rice bun is good or bad, and the leaven in the leavening process plays a key role. However, this yellow rice bun is a new year's tea and rice that Qingjian people eat during the New Year. When the year is approaching, take out one or two buckets of freshly ground yellow rice at home, soak it in clear water for one night, and when the sun comes down the next day, grind the yellow rice that has been fished out of clear water for one or two hours into yellow wheat over and over again on a big rice mill, and then add it to that crucial one? Old leaven? Wrap a quilt on the hot kang and have a good night. Then, the next morning, when my husband crows, you can steam yellow rice buns.

donkey sausage

protein content of donkey sausage and donkey sausage products is relatively high, and donkey sausage protein is a complete protein, which not only contains eight kinds of amino acids necessary for human body, but also its ratio is close to human body's needs and its nutritional value is high. Donkey intestines also contain fat, carbohydrates, vitamins and minerals.

Horseshoe Crisp

Horseshoe Crisp is a local snack in Jiaxian County, Yulin City. Use oil, sugar and water to knead dough, roll it into thin slices and make it into horseshoe shape, and fry it in an oil pan with slow fire. Sweet and crispy, it is a good gift for relatives and friends and at banquets. When making horseshoe cake, paste the cake on the wall of the shaft furnace and bake it. The cake is horseshoe-shaped, so it is called. Poets in the Qing Dynasty wrote it? At first glance, you still leave traces on your face, but you don't have to tread on your hoofs to smell fragrant. The poem praising horseshoe crisp shows that it has a long history and is appreciated. Horseshoe crisp is a portable food that you like to take when you travel. It's hot and dry, caramel is nutritious, fried with hemp, and it's a woman? Confinement? Hot tonic.

Grab the mutton

Dingbian County in Yulin is close to Inner Mongolia. Influenced by Mongolian living customs, there is also the habit of grabbing the mutton by hand. Grasping mutton by hand means cutting the mutton into large pieces according to personal needs, marking it, and stewing it in a pot, and each person takes a large piece of meat marked with marks. Even if it is boiled in water, it is delicious and delicious.

Dingbian Lamb

Dingbian Lamb is also called Lamb (a ram whose beach lamb is about 4 days old). This local snack is an excellent dish for Dingbian people, which is famous in ancient and modern times. There are two ways to cook lamb meat: one is steaming, that is, chop lamb meat with the flesh and blood into one-inch square pieces, cook the clear oil in a pot for 7-8% maturity, add pepper noodles, shredded ginger, garlic slices, shredded onion, etc., burst into fragrance, put the meat into high heat, and burn it for about 1 minutes. When the meat is white, add flour paste, and burn it for two or three minutes until the pot is dry (the meat itself) This way of eating is the best, delicious, crisp and fragrant, and you can't get tired of eating for a long time. Second, the stew method: put the meat pieces into an oil pan that is cooked to 7-8% maturity, and cook for 1 minutes. When the meat is white, add the flour paste and cook until the water in the meat itself disappears, add warm water and salt, and stew for about 1 hour with warm fire, and add a little monosodium glutamate, shredded onion and coriander.

bean jelly

bean jelly is widely eaten in Shaanxi province, but it is unique to make bean jelly in Yulin area, which is made of millet powder. When eating, cut into thin strips, add sesame, mustard, Chili oil, sesame oil, vinegar and other condiments, and it tastes good cold.

potato wiping

one of the traditional meals in northern Shaanxi, also known as? Potato balls? 、? Yam balls? . Potato and yam both refer to potatoes. When this dish is processed, the potato is rubbed into an inch-long thin slice with a squeegee, mixed with pepper, shredded onion, ginger powder, salt powder, etc., evenly mixed with flour, and steamed in a cage. When eating, put it into a large bowl and add homemade tomato sauce and other condiments. You can also eat it fried, and it tastes good!

dry stove

Zhenchuan's famous snacks. Mix the flour with warm water, pay attention to the hardness of the flour, wrap a pinch of dry flour (add salt) with flour agent, press it by hand, and bake it on the stove. Its shape is a drum, and the middle extension is a small red seal. It's crisp inside and crisp outside, and it's delicious. It's best to store it or go on the road for dry food, which won't be bad for a long time. If you can make an oil drying furnace by adding oil when mixing dough, it will be crisp and crisp, and the jingle says: Eating incense, biting crisp, and burping up to dry the stove? It is really unique in flavor.

Qingjian pancake

Qingjian flavor snack. Use buckwheat kernels to make a paste, the method is the same as that of the bowl holder, but the paste should be thinner. Scoop it on the heated cake and spread it into a paper pancake with a size of 2 cm. In addition, mung bean sprouts or black bean sprouts are mixed with vermicelli, shredded pork and fried bean curd, and pancakes are rolled into the cold bean sprouts, which is cool and appetizing when dipped in soup.

braised dishes

ingredients:

lean pork, frozen tofu, vermicelli, sour cabbage and potatoes

ingredients:

peanut oil, pepper, ginger slices, green onions, aniseed, soy sauce, salt and water,

Practice:

1. Wash all the dishes for later use.

2. Slice the meat, cut tofu and potatoes into small pieces, cut sour cabbage into strips, and set aside the leaves slightly larger.

3. put the oil in the pot, and then put the meat after the oil is cooked.

4. when the steam of the meat is almost gone, add fresh ginger and scallion, then enlarge the ingredients, put less pepper and add soy sauce.

5. put the potato pieces into the pot, stir-fry for a while, add water, and the water just drowns the potatoes, and cook over high heat.

6. After the water boils, put the tofu into the pot and simmer for a while.

7. when the potatoes are almost ripe, about 5-1 minutes, put the sauerkraut into the pot.

8. Boil the sauerkraut for about 5 minutes before serving. ;