Dingbian County's delicacies include Dingbian Chopped buckwheat noodles, Dingbian haggis, lamb, Dingbian buckwheat noodles, Dingbian bowls, steamed buns, stuffed incense and so on. Chop buckwheat noodles at fixed edges: mix buckwheat noodles with water evenly, roll them into thick cakes and cook them. Then, the sauerkraut soup is boiled in a pot and transferred into a noodle bowl with fried sesame oil. Dingbian entrails of sheep: the entrails of sheep are all in one pot, with various shapes and meats, sour and spicy tastes, delicious soup, and rich nutrition.

Dingbian County's delicacies include Dingbian chop buckwheat noodles, Dingbian haggis, lamb, Dingbian buckwheat noodles, Dingbian bowls, steamed buns, stuffed fragrant incense and so on.

1. Chop buckwheat noodles at fixed edges: mix buckwheat noodles with water evenly, roll them into 2 cm thick cakes, chop them into strips with the width of leek leaves with a chopping knife, put them into a pot while chopping, and cook them in a bowl. Boil sesame oil to 8% heat, add auricularia auricula and spicy noodles, pour them into a bowl when they burst into fragrance, then boil sauerkraut soup in a pot and transfer it into a noodle bowl with fried sesame oil. It can also be used to adjust mutton or vegetarian meat, which tastes hard, soft, fine and delicious, hot and sour.

2. Mutton chop suey: Mutton chop suey is a collection of sheep viscera in one pot, with various colors and different meat qualities. It tastes sour and spicy, and it is not fishy but not greasy. The soup is delicious and nutritious.

3. Lamb: Lamb is a famous and delicious dish with unique traditional flavor in Dingbian County. It is a historical card of local food culture.

4. Edge-fixing buckwheat noodles: Mix buckwheat noodles with water, stamp them with your fist and roll them into 3 cm thick slices, cut them into little finger-sized Fang Dingding, push them into a lump shape with your thumb one by one, cook them in a pot, pour mutton soup with minced meat, and add seasonings to make the soup a local flavor food that is firm, soft and smooth and delicious.

5. Fixed-edge bowl mound: use buckwheat kernels to infiltrate and crush with water, gradually add water, mix into paste, filter to remove residue, and the consistency is suitable for hanging spoon. Then put the paste into a cage, steam it over high fire, cool it, and take it out of the bowl, hence the name bowl. It is light gray in color, sliced when eating, and looks like willow leaves. The mixed soup is made of salt, vinegar, peppercorns, pepper powder, ginger powder, garlic paste, coriander, sesame and other water.

6. Steamed buns: Steamed buns are essential food for people in Dingbian during the Spring Festival and Mid-Autumn Festival, and are also excellent gifts brought by visiting relatives and friends. It is also a unique local flavor with good color, fragrance, taste and shape, rich nutrition, crisp but not greasy, pure taste, thin skin, soft and delicious, suitable for all ages, and is deeply loved by consumers.

7, stuffed with fragrant incense: fragrant incense is one of the traditional famous foods in Yulin, which has a long history, exquisite materials and unique production. The origin can be traced back to the Tang Dynasty more than 1 years ago. The materials used in Yulin Xiangna are in the same strain as those used in the Tang Dynasty, but they are improved and improved. Compared with other fried foods, it is unique in that it is made of wine and flour, and other raw materials such as cooked lard are added. After complex and exquisite processing, it is made into a blank cake, which is first soaked in oil, then fried with high fire, and then taken out and sprinkled with white sugar.