1. Lucky Duck: Lucky Duck inherits the tradition of "pure" Yulin cuisine. It adopts the white-cut method and selects Yulin's local duck. The duck body is specially pickled and boiled, then cut into pieces and placed on a plate, and topped with pickled sour ginger, peanut oil, soy sauce, pepper, etc. Unique gravy, just add some shredded ginger, soybeans, and peanuts. The Fu Sheep Duck looks mouth-watering with its smooth skin and tender meat. The taste is neither fishy nor greasy, delicious and refreshing. It is a delicious dish to accompany wine and rice.

2. Chen Shisan stone-ground powder: Chen Shisan stone-ground powder is made from glutinous rice soaked one night in advance, drained and ground into powder, then steamed. The vermicelli is smooth and smooth in the mouth. , and also accompanied by the fragrance of rice.

3. Laobiao beef offal noodles: cut the beef offal into thin slices, stir-fry and boil, boil the noodles in water, put it into a bowl, pour the offal soup over it, add coriander, minced green onions, and minced garlic. Just add vinegar.

4. Cassava cake: Cut the kneaded dough into slices, put the cassava cake into the pot, when it almost sticks to the pan, add sugar water, and fry on both sides until the cassava cake is The color becomes yellow and tinged with red. As soon as you take the mouth of the steaming cassava cake, you can feel the sweetness wrapped in the skin. Then, when you bite it gently with your teeth, it will be fragrant and glutinous, and the fragrance of cassava will come with it.

5. Shagou fish: Two-year-old river fish the size of a chopstick head is fried in the most primitive way and stir-fried with shredded ginger, green onion, garlic and red pepper. Crispy on the outside and tender on the inside, the meat is fresh and sweet, and you can continue to relish it after eating it.