Located in the northernmost part of Shaanxi Province, at the junction of the Loess Plateau and the Mao Wusu Sandy Land in northern Shaanxi Province, it is a transition zone between the Loess Plateau and the Inner Mongolia Plateau. East of the Yellow River and Shanxi Province Shuozhou City, Xinzhou City, Lvliang City across the river, west of Ningxia Wuzhong City, Gansu Province, Qingyang City, south of Yan'an City, this province, north of the Inner Mongolia Ordos City, connected, the Department of Shaanxi, Gansu, Ningxia, Mongolia, Jin five provinces and regions at the junction.

Yulin food has a high status in China. Because of the special geographic location and regional culture has created a rich and diverse food culture here, in the city and the counties, townships and major scenic spots nearby, large and small hotels, restaurants, both leap atmosphere in the local quite common. Yulin local specialty flavors are: lamb series (such as roast lamb, roast lamb, lamb stew, haggis, etc.), buckwheat series (such as buckwheat caramel filling, buckwheat finished thallium), millet, soybean products series (such as tofu feast, boiled tofu), potato series (such as potato feast), the red alkali Nao special boiled fish.

Tofu

Yulin tofu has a long history. As far back as the Ming Dynasty, the ancient city of Yulin was one of the nine major towns on the Great Wall. With the expansion of the city, the number of soldiers and people increased. However, due to the lack of foodstuffs outside the city, the residents used the peach blossom water flowing out of the Puhui Spring to make tofu for consumption. Eating white, delicate, fragrant and delicious, and foreign tofu is not the same, and slowly became one of the indispensable food in the daily life of soldiers and civilians.

Yulin tofu eating method is also more diverse, there are braised tofu, fried tofu, fried tofu, steamed tofu and so on. Especially fried tofu milk, yellow, crispy skin, tender meat, flavor, really color, aroma and taste, the entrance is not greasy, never get tired of eating, is the top of the tofu dishes, for the sprinkling of guests on the hospitality of the top dishes. "Tofu feast" is the welcome of Chinese and foreign gourmets.

Horseshoe pastry

Horseshoe pastry is the flavor of Yulin County snacks. With oil, sugar, water and flour, kneading dough rolled thin sliced into a horseshoe-shaped, into the frying pan into the fire. Sweet and fluffy, is a gift to friends and relatives and feast on the good. Horseshoe cake production will be attached to the vertical oven wall baking, the cake was horseshoe-shaped, so it is called. Qing Dynasty poets have written "at first through the face up also left traces, not to step on the hooves of the flowers from the fragrance of" praise of horseshoe cake poems, indicating that it has a long history and appreciated by the poets and writers.

Horseshoe cake is traveling with lightweight food. It is hot and dry items, caramel and nutritious, fried in sesame oil, but also women's "menstruation" hot tonic.

Hand-held mutton

Yulin County, Dingbian 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 into 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, also known as cub lamb (beach lamb born about 40 days of the ram), this flavorful snack is 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 strong 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, flavorful, 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 more than 10 minutes, until the meat was white, plus the pasta sauce and then burned to the meat itself water disappeared, and then add warm water, salt, etc., stewed over a warm fire for about 1 hour, put a little monosodium glutamate, shredded green onions, coriander is ready.

Chrysanthemum pot

Chrysanthemum pot is the traditional famous dishes in Yulin City, flowers into the dishes in our country has a long history, chrysanthemum cooking has a history of more than 2000 years, Qu Yuan has long had a "dinner at night, autumn chrysanthemums of the fall of the Ying" chanting. Tang Yuanjie's "Chrysanthemum Spectrum Record" recorded: "In the medicine is good medicine, in the vegetable is a good vegetable". Ancient people ate chrysanthemum in many ways, the Sui and Tang dynasties, the palace imperial meals in the hot pot to prevent fresh soup, fish balls, fresh meat, chicken breasts, the chrysanthemum broken into petals, cover the pot smothered in a few moments of edible soup and tender meat and flowers, complement each other, called "chrysanthemum pot".