The most authentic snack in Yulin

Yulin has formed a unique literati custom due to the blending of multi-cultures, among which there are many kinds of local cuisines with unique characteristics. Local flavors such as bean curd feast, flat casserole food, and three delicacies are selected as Chinese famous snacks, which are favored by tourists. When you come to Yulin, you can find many special snack bars near the south gate of the Ming and Qing Pedestrian Street.

Mutton stew

Mutton is called a warm tonic for nourishing Yuan Yang and benefiting blood gas. Yulin stewed mutton tastes delicious, fresh mutton is chopped into large pieces with bones, stewed in a large pot and served in a large basin, which is delicious and attractive. Especially in Hengshan County, goats that grew up eating ground pepper leaves have delicious meat. Fugu, Shenmu, Jingbian and Hengshan also have this food. In recent years, Hengshan iron pot stewed mutton has gone out of Yulin, which is popular in big cities such as Beijing, Xi 'an and Yinchuan, and is favored by diners.

Mutton noodles

There is a folk song "Mi Zhi's mother-in-law Suide's Han, Qingjian's slate Wayaobao's charcoal, and Shilipu's mutton noodles." It can be seen that mutton noodles are an important diet in the eyes of local people. Select boneless mutton, cut it into small pieces, make pure meat with seasoning such as Amomum tsao-ko, cinnamon, pepper, ginger and red onion, and then pour it on the white-skinned dough with even thickness and chewy tendons, which is fragrant and attractive. "Suide mutton noodles" has become a well-known food.

chop suey

chop suey is made from the head, belly, liver and lungs of sheep. It tastes sour and spicy, and it is not fishy or greasy. It is stewed in soup with vermicelli, sprinkled with chopped green onion, and smells fragrant. When eaten, it can increase human body heat and resist the cold, especially suitable for eating in the cold north. In Yulin, Yuyang District, Shenmu, Jingbian, Hengshan, Suide and other counties, chop suey is the most distinctive and must be eaten by local people for breakfast.

Yulin Tofu

Yulin Tofu, which is well-known at home and abroad, is made of peach blossom water from Hui Quan. It is tender, delicate, sweet and delicious, and then made by a unique process. It has a good taste, tender and delicate, rich nutrition and excellent quality. It is a pure natural green food and is the first local dish in Yulin. During the reign of Emperor Zhengde of Ming Dynasty, Zhu Houzhao of Wuzong visited Yulin, and the local officials offered tofu. After eating it, Wuzong praised it endlessly, sighing that it was not as good as the chef in Beijing, and he must eat it every day in Yulin.

potato wiping

potato wiping is also known as "potato pulling" and "potato kule". First, wipe the potatoes into flat strips, then wrap them in flour and steam them in a cage. Then stir-fry the chopped green onion in hot oil and add the seasoning. It's never tired of eating. All counties in Yulin have this delicious food.

yellow rice steamed bun

yellow rice steamed bun is a special food in northern Shaanxi. Its preparation method is to soak hard yellow rice and a little soft yellow rice in a certain proportion for one night, take it out and grind it into flour. After fermentation, it is wrapped with bean paste extruded from red dates and beans as stuffing, kneaded into a bun shape, steamed in a cage, and it is golden in color. It tastes soft, sweet and sour, and can be eaten for a long time. After the broadcast of CCTV's China on the Tip of the Tongue, Huang Guosheng's yellow steamed buns in Suide County became popular, and "Huang Laohan's yellow steamed buns" became popular all over the country overnight, which was in short supply.

Pinsanxian

Pinsanxian is made of pork, mutton and chicken as the main ingredients, supplemented by sliced flour and other vegetables. It is made into water balls, fried balls, crispy meat and roasted meat with seasonings, and then added to Sanxian soup with more than ten kinds of ingredients such as squid, sea cucumber, fungus and yellow flowers. It tastes delicious. It is said that when Emperor Kangxi visited Yulin privately, he had eaten this dish and was full of praise. Later, it was brought into the palace as the finale of entertaining foreign envoys.

oil steamed bun

Use yellow rice to grind the flour and fine reed, then use soft rice to boil it into boiled rice noodle soup, put it on a hot kang for fermentation, spread it into small round cakes with holes in the middle, and fry it in an oil pan until it is reddish brown. The oil steamed bun is golden in color, delicate and soft, durable without discoloration or deterioration, and sweet and delicious in taste.

flat food with yellow radish (jiaozi)

flat food is a special food in Yulin. It is mainly made of sheep meat and yellow radish, supplemented by various condiments and wrapped into a jiaozi shape, which can be cooked or boiled. As the saying goes, "mutton is flat and oily, and the stuffing is dug out and kicked in the balls." Breakfast on the first day of the first month must be a flat food. In the old days, every festive festival, or the reception of distinguished guests to eat flat food, the couple had to eat "children's flat food" the next morning, and if they ate children's flat food, they would be full of children. There are all over Yulin, and the practice is roughly the same.

Slaughter lamb

Set aside famous flavor snacks and excellent delicacies. Chop the lamb into cubes, add sesame oil, pepper, ground pepper, shredded onion, garlic slices, salt and noodle sauce, stir-fry the meat for 1 minutes, add warm water for half-cooked, then put it in a pot and steam it thoroughly. Sprinkle chopped green onion and coriander at the table. It is delicious and tender, and it is difficult to describe it in words. You can only know it by tasting it yourself. It is a delicacy for local people to entertain VIPs.

oven steamed buns

oven steamed buns are exquisite in workmanship, exquisite in technology, flour and oil, and the best spring wheat flour is selected, and the lard should be white and pure. The stove steamed bun is crisp and delicious, and the stuffing is fragrant. It is a necessary food for the people in Dingbian during the Spring Festival and Mid-Autumn Festival, and it is also a fine gift brought by visiting relatives and friends. Hejiafu steamed buns and Fuxiang steamed buns are well-known local products, which are exported to all parts of the country.

Yellow River Carp

Yellow River Carp, especially produced in Tianqiaoxia, Fugu County, is the most famous. In Ming and Qing Dynasties, Yellow River Carp was listed as a tribute, which is characterized by a large mouth, few scales, a red line on its spine, delicious meat and unique flavor.

Xiaomi bean jelly

Fugu famous snack. Dig out the millet, soak it in cold water with clear water and grind it into rice slurry. Cook it in a pot, stir it while cooking, and add Artemisia seed powder when it is ripe. Spread the cooked rice slurry on sorghum foil into pancakes, air-cool and then spread a layer, and so on. When eating, cut into thin strips, add sesame, mustard, Chili oil, sesame oil, vinegar, etc., and it tastes good cold.

Hand-rolled mixed noodles

Mixed noodles are a unique flavor snack in northern Shaanxi, and Hengshan's hand-rolled mixed noodles are the most distinctive. Its main raw materials are white flour and pea flour. The white flour and pea flour are added into Artemisia powder to form dough, which is hand-rolled into silk-thin paper-like noodles, with mutton and minced meat. It is fragrant and nutritious.

xiangshui frozen bean curd

xiangshui frozen bean curd is made of high-grade black beans with high nutritional value and made with brine. After freezing, it is bright in color and full of pinhead-sized trachoma, which is extremely elastic. Stewed with mutton soup, it tastes delicious and soft.

Pork prying board powder

Pork prying board powder is the most popular home-cooked dish in Jiaxian, which is called "patent" by locals. Stir-fried pork with potato chips and wide vermicelli, and colored with fungus, the red and brown are attractive, the side dishes are harmonious, the pork is fragrant, the potato is crisp and smooth, and the vermicelli is smooth.

Mianyan

Every year on Qingming Festival, every household has the habit of pinching Yan, which is mainly used for sacrifice and eating, and also as an ornamental for friends and relatives. The materials used to knead the swallow are simple, but the technology is fine. The white flour is used to knead various animals of different sizes. In particular, Fang Baoguo and Fang Baowei, two brothers in Shengou Village, Zhujiagua, have got twelve zodiac signs, which are lifelike and vivid, and are deeply favored by folk culture lovers at home and abroad.

Crispy Dumplings

Jiaxian Crispy Dumplings originated very early, and the exact time can't be verified. They are beautiful in appearance, so they are named Crispy Dumplings because they are shaped like steamed horns and have a crisp taste. The main raw materials of crispy dumplings are flour, white sugar, cooked lard and ghee. Its characteristics are sweet and delicious, fragrant and crisp, and it is a popular dessert pastry.

Horseshoe Crisp

Horseshoe Crisp, named after its horseshoe shape, is a special snack of Han nationality in Jiaxian County, Shaanxi Province. It was originally a precious cake when people visited relatives and friends in Jiaxian County. It was made of refined flour, pork suet, honey and sugar, with brown color, clear grain, crisp, soft and sweet, and durable storage.

buckwheat noodles getuo mutton soup

it is made of refined buckwheat noodles into a cat's ear shape, which is delicious and has a long aftertaste. In northern Shaanxi, the folk use "buckwheat noodles with mutton soup, keeping up with death" to describe the faithfulness of love.

chop buckwheat noodles

chop buckwheat noodles is a kind of delicious food that Jingbian people must eat when entertaining guests. To chop buckwheat noodles, first mix the buckwheat noodles, roll them until they are slightly thicker than noodles, and then chop them from front to back with a 2-foot-long special knife with double handles, which is accurate and symmetrical, and the noodles turn over, if silver silk flies. After chopping, put the noodles into the pot and cook them. After taking them out of the pot, they are served with mutton, chopped green onion and coriander, which makes them fresh, smooth and delicious.

rice covered with donkey meat

rice covered with donkey meat is made by marinating donkey meat with rice noodles and potatoes, stir-frying with seasonings such as red pepper, red onion, ginger, garlic, etc. After cooking, it is covered with rice and eaten. It tastes delicious and has a unique flavor.

donkey's sausage

donkey's sausage is made from the whole donkey's large intestine of "Jiami donkey", which is repeatedly washed with vinegar and boiled in a clear water pot for half-cooked. Take it out and put it in a pot of marinated soup. Add soy sauce soup, pepper, pepper, chopped green onion and ginger to stew until soft. When you eat it, cut it into small pieces and add the original soup. The taste is spicy, salty and tender, and the smell is amazing.

Hei Leng Leng

Put potatoes into foam, drain the water, add 2 grams of raw flour, .5 grams of chopped leek, salt, monosodium glutamate, ginger noodles and pepper noodles, squeeze the processed potato foam into a circle by hand, steam it in a cage for 15 minutes, and serve with seasoning. Only after tasting can you appreciate the unforgettable taste.

pancake

Qingjian pancake is a famous local snack, which is fine in workmanship, rich in nutrition, as thin as a cicada's wing, soft in entrance, warm in stomach and hungry, and memorable after eating. Pancake restaurants abound on both sides of Qingjian street, and it deserves to be one of the most representative cuisines in Qingjian.

jujube cake

jujube cake is a kind of cake which is made by rolling soft rice flour cake blank into cooked red dates and ready to eat without frying. It is full of sweet red dates and yellow rice fragrance, sweet in taste, soft and strong, and particularly satiety-tolerant. For children's birthday, let them jump three times in front of the jujube cake chopping board, which indicates that children jump high, grow fast and become adults early.

Eight bowls

Every wedding, funeral and wedding, a banquet is held, which is commonly known as "passing things" by local people. The quality of "eight bowls" is directly related to the quality of the "things" handled by the owner. In Qingjian, Pu San is famous for making "eight bowls". Braised pork, red striped pork, steamed mutton, golden pork, braised pork ribs, braised meatballs, stewed meat and crispy meat are not only delicious enjoyment, but also represent the rich life and hospitality of the person who is married at the wedding.

Bowl holder

Use buckwheat flour kernels to infiltrate and grind into paste, filter to remove residues, put the bowl into a cage, steam it over high heat, and then cool it to remove it into lumps. When eating, cut into pieces, the thinner the better, add spicy mutton liver soup and seasoning soup, which is refreshing and appetizing. It is a summer food and has the effect of relieving summer heat.

Lao Xi

Shenmu Lao Xi is an outstanding representative of Shenmu local cuisine, which can be divided into eight bowls, ten bowls, twelve pieces, sixteen pieces and thirty-six pieces according to the types and quantities of ingredients. The most commonly eaten in the old seats is "Twelve Pieces". According to legend, the old banquet started in the Song Dynasty, and the "eight bowls and three plates" of yangfu family banquet in Yangjiacheng flourished in the Ming Dynasty and flourished in the Qing Dynasty, and was later introduced to the people. After thousands of years, it has been handed down from generation to generation to produce enduring delicacies.

Huang Er

Huang Er is dominated by yellow rice. The practice of spreading Huang Er is more detailed. First, take a proper amount of flour, mix it into a paste, after fermentation, scoop it with a spoon, and pour it evenly into the tobacco seeds for steaming. Huang Er must strictly control the amount of fire. Insufficient firepower and time-consuming; The firepower is too fierce, and it is easy to burn Huang Er. Huang Er, which is spread by experienced masters, is burnt but not burnt, with good color and fragrance, which is nothing but familiar to the ear.

vermicelli roll

Shenmu vermicelli is mostly made of mung bean powder, which is flexible, strong, smooth and delicate. It is not only delicious, but also has the functions of reducing blood fat, resisting oxidation, resisting bacteria, improving the stomach, etc. It conforms to people's standards of paying attention to nutrition and healthy eating in food selection, especially for women who love beauty. The vermicelli is served with balsamic vinegar and sesame oil, sprinkled with spices and other condiments, and put into your mouth. It is sour and spicy, and the mung bean is fragrant. You can always feel the tenderness and delicacy of Shenmu behind the rough and bold.

Stir-fried mutton with water

When cooking mutton with water, it is named "Stir-fried mutton with water". It is made of fresh front shoulder or hind leg meat, supplemented by spices such as pepper powder, Chili powder, shredded ginger and shredded green onion. The characteristics of water-fried mutton are: first, it is fast, and the cooking time only takes one or two minutes; Second, it is fragrant and mellow, and the more you eat, the more fragrant it is; Third, it is fresh, not fishy, and fresh in taste; Fourth, tender, soft and smooth, easy to chew and facilitate. Mixing noodles and cakes are all suitable, and wine and rice are the best. Anyone who tastes it will eat without forgetting, and the entrance will be amazing. Suideji Town is the most famous for stir-fried mutton with water.

black powder

Suide special snacks are a must-eat food for Suide people every day. Taking mung beans as raw materials, cutting them into strips when eating, and adding seasoning soup, vinegar and sesame oil, the color is light yellow and the fragrance is palatable. It is the top grade for hospitality and has a good flavor.

oil whirl

Suide oil whirl is hand-baked, its color is golden and shiny, and the layers of cakes are thin as wings, crispy outside and soft inside, with fragrant oil. If you use a hot knife to cut the mouth along the edge and fill it with cold pig's head meat, the taste will be better, and it is also named "lion opens its mouth".

snowflake

Suide snowflake is a treasure in cakes, and it is known as the "king of cakes". It is said that it was made in the Jin Dynasty, when the stuffing in the bag was a single sugar, and it was only made in the hometown. Since the 198s, the number of shops selling and selling snowflakes has gradually increased. Snowflakes are shaped like moon cakes, yellow and white, with crisp skin and fragrant stuffing. Its outer surface is white, thin and multi-layered. When people eat it, the falling fragments resemble flying snowflakes in the sky and fall one after another, hence the name snowflake, round snowflake, which symbolizes reunion, happiness and harmony.

Empty-shell moon cakes

Wubao moon cakes, also known as sugar cakes, are commonly known as sugar cakes by Wubao people. Its production process is simple and not simple, but the key lies in skill and a certain amount of effort. The main production process is stuffing-dough mixing-stuffing-forming-tobacco baking-oven baking. The taste is crisp and sweet, suitable for all ages.

Egg Creeping Powder

Egg Creeping Powder is an authentic snack in Wubao, with exquisite materials, precise technology and rigorous procedures. When choosing powder, you should look at its color first, and take clean and translucent gray-white as the top, so that it will be crystal clear and graceful as fat after being taken out of the pot. Eggs should be the best in the country. When cooking, it is necessary to master the heat and speed. First, the chopped green onion is fragrant, and then it is put into the wire flour for frying. Then, it is added with pepper powder, monosodium glutamate and appropriate amount of salt, and the beaten egg liquid is poured into the wire flour, and then it is evenly fried with strong fire. After serving, it combines color, fragrance, taste, shape and spirit.

fried soybean milk

fried soybean milk is a traditional snack in Yuyang. It is made of thick soybean milk with eggs, sugar, starch, flour and lard, boiled, condensed and fried. It is golden in color, crisp outside and tender inside, and tastes sweet.

Zhenchuan dry stove

Warm water and flour, wrapped in a pinch of dry flour (with salt), hand-pressed, baked first, and crispy outside. It is most suitable for storage or on the road to make dry food. When you add oil to the dough, you can make an oil drying stove, which is crisp and crisp. The jingle says, "Eating incense, biting crispness, and burping up to dry the stove."

Minjie

Minjie is a kind of pasta with local flavor in northern Shaanxi. It is made by grinding wheat, peas and Artemisia argyi into flour, and then kneading the dough on a special pinch bed to squeeze out small round strips about 2-3 cm long.