Yulin's most authentic snacks
Yulin, because of the multicultural blend, the formation of a unique literati customs, in which a wide variety of local cuisine, unique. Tofu feast, casserole flatbread, spell three fresh and other local flavors selected Chinese famous snacks, doubly favored by tourists. Come to Yulin, you can find a lot of specialty snack bars in the Mingqing pedestrian street near the south gate.
Mutton Stew
Mutton is known as a warm tonic to replenish the vital energy and blood. Yulin mutton stew is delicious, fresh mutton with bones chopped into large pieces, pot fire stewed, big pot on, delicious and attractive. Especially Hengshan County to eat pepper leaves grown goats, meat quality is delicious. Fugu, Shenmu, Jingbian, Hengshan also have this food. In recent years, Hengshan iron pot stewed mutton out of Yulin, popular in Beijing, Xi'an, Yinchuan and other big cities, favored by the majority of diners.
Mutton Noodles
There is a folk song, "Miliu's aunt Suide's Han, Qingjian's slate Wayaobao's charcoal, and forty miles of store's mutton noodles." It can be seen that the mutton noodle in the eyes of the local people is how important diet. Selected boned mutton, cut into small pieces, with grass berries, cinnamon, peppercorns, ginger, red onions and other condiments made of pure meat bashfulness, and then poured onto the uniform thickness, gluten chewy white skin noodles, fragrant, extremely attractive. "Suide Mutton Noodles" has become a well-known delicacy.
Haggis
Haggis from the sheep's head, belly, liver, lungs and other mixed braised into the flavor of sour and spicy, not fishy and not greasy, along with vermicelli stewed in the soup, sprinkled with green onions, the aroma of the nose, the entrance to the mouth, eating can increase the body's heat to ward off the cold, especially suitable for eating in the north of the cold climate. In Yulin, Yuyang District, Shenmu, Jingbian, Hengshan, Suide and other counties of haggis is the most characteristic, and is the local people must eat breakfast delicious.
Yulin tofu
The famous Yulin tofu because of the peach blossom water out of the Puhuiquan made, white and delicate, sweet and savory, and then by a unique process of production, taste good, white and delicate, nutritious, fine quality, is a purely natural green food, is the first Yulin local dishes. Ming Zhengde years, Wu Zong Zhu Houzhao tour of Yulin, the local officials will be tofu on the offer, Wu Zong food, praise, sigh for the Beijing Imperial Chef is not as good as, in the Yu daily must eat.
Taro rub
Taro rub also known as "taro diala", "taro Kule". The first potato rubbed into a flat strip, then wrapped in flour steamed in a cage, and then fried in hot oil popping green onions and other stir-fry, mixed into the condiments can be, people never get tired of eating. Yulin counties have this delicious.
yellow rice bun
yellow rice bun is a unique cuisine in northern Shaanxi, the production method is the first hard yellow rice and a little soft yellow rice in a certain proportion with the soaking night, fish out of the ground into a noodle, fermented wrapped with dates and beans extrusion synthesis of soybean and date mud for the fillings, kneaded into a bun shape, steamed in a cage, the color of golden yellow, eat the taste! It is soft, sweet and sour, and you will never get tired of eating it. CCTV "tongue on the Chinese" aired after the red Suide County Huang Guosheng yellow steamed bun, "Huang Laohan yellow steamed bun" overnight popular nationwide, demand exceeds supply.
Spell three fresh
Spell three fresh pork, lamb, chicken as the main ingredient, supplemented by slices of flour and other vegetables, made of fine, plus seasoning made of water meatballs, deep-fried meatballs, crispy meat, roasted meat, etc. into the soup of the three, and then with squid, sea cucumber, fungus, yellow flowers and other more than 10 kinds of ingredients, the taste of the fresh and delicious. It is said that Emperor Kangxi ate this dish during his private visit to Yulin and praised it. Later, it was brought to the palace as the grand finale to entertain foreign envoys.
Oil Bun
Yellow rice flour milling, fine wok, and then soft rice boiled into a rolling rice soup scalding noodles, placed in a hot bed of fermentation, the surface of the hair, made into a hole in the middle of a small round cake, into the frying pan can be deep-fried to reddish-brown. The oil bun is golden in color, delicate and soft, and does not change color or deteriorate after a long time, and tastes sweet and delicious.
Yellow carrot flat food (dumplings)
Flat food is Yulin's unique cuisine to sheep meat and yellow carrots as the main ingredient, supplemented by a variety of condiments wrapped into a dumpling-like, steaming can be. The proverb says, "Lamb flat food oil, digging out the stuffing to kick the balls". The first day of the first month of the morning meal must be flat food. In the old days, every festive occasion, or to receive guests to eat flat food, newly married the next morning, the newcomer must eat "children flat food", which ate children flat food will be full of children. Yulin all over the world, the practice is more or less the same.
Jai Lamb
Dingbian famous flavor snacks, the best dishes. Lamb with bone chopped square, pot of boiling sesame oil, into the pepper, pepper, green onion, garlic, salt, flour sauce, burst out of the flavor, into the meat to fry for 10 minutes, add warm water to stew half-cooked, and then mounted on the basin of the cage steaming through the cooked. On the table when sprinkled with green onions, coriander, flavorful and tender, difficult to describe in words, only taste to know, is the local people to entertain the guests of honor dishes.
Hearth bun
Hearth bun fine workmanship, craftsmanship, flour, oil is very careful, the choice of the best spring wheat flour, lard should be white and pure. Furnace bun crisp and delicious, filling flavor fragrant, is the Dingbian masses of the Spring Festival, the Mid-Autumn Festival essential food, but also to visit friends and relatives with the top gifts. Hep Jia Fu stove buns, pay Xiang stove buns for the local well-known products, exported to all over the world.
Yellow River Carp
Yellow River Carp, especially Fugu County, Tianqiao Gorge, the most famous, the Yellow River Carp in the Ming and Qing Dynasties was listed as tribute, which is characterized by a large mouth, less scaly, there is a red line on the spine, fat and tasty meat, unique flavor.
Small rice cold noodles
Gugu famous snacks. Millet hollowed out clean, cold water soak with water grinding into rice paste, into the pot boiling and frying, while simmering and stirring, will be cooked when adding artemisia seed powder. Boiled rice paste in sorghum foil spread into thin cakes, cold and then spread a layer, so repeatedly spread and dry that into. When eating, cut into thin strips, seasoned with sesame seeds, mustard, chili oil, sesame oil, vinegar, and other condiments, cold taste very good.
Hand-rolled noodles
Mixed noodles is a unique snack in northern Shaanxi, Hengshan's hand-rolled noodles are the most distinctive, and its main raw material is white flour and pea flour, white flour, pea flour into the sand artemisia powder and into the dough, hand-rolled into the long as silk, as thin as paper noodles, with mutton bacon, flavorful, nutritious.
Lingshui Frozen Tofu
Lingshui Frozen Tofu is made from the finest black beans with high nutritional value, and then made with brine. After freezing, it has bright color and bright luster, and is covered with needle-sharp sand holes, which is very elastic. Stewed with mutton soup, it has a delicious flavor and a soft cotton texture.
Pork prying board powder
Pork prying board powder is a favorite home cooking on the table of Jiaxian people, locals call it "patent". With small fried pork and taro slices, wide vermicelli with fried, plus fungus coloring, red and brown attractive, vegetables and harmony, pork fragrant, taro crispy, vermicelli smooth.
Face Swallow
Every year at Ching Ming, families have the habit of pinching swallows, which is mainly used for rituals and food, but also as an ornamental gift to friends and relatives. Pinch Yan with simple materials, but the craft is fine, with the launch of the white flour pinched into a variety of animals of different sizes. In particular, Zhu Jiayi Shen ditch village of Fang Baoguo, Fang Guandong brothers pinched the twelve phases of the genus, lifelike, realistic image, favored by domestic and foreign folk culture enthusiasts.
Crispy dumplings
Jia County, the source of crispy dumplings is very early, the specific time is not available, the appearance of its beautiful, because of its shape like a steamed horn, the taste of crispy dumplings, so the name of crispy dumplings. The main ingredients of the dumplings are flour, sugar, cooked lard and ghee. It is characterized by sweet and delicious, crisp, crisp, is quite popular sweet pastry.
Horseshoe Cake
Horseshoe Cake, named after the horseshoe, Shaanxi Jiaxian Han snacks, originally Jiaxian folk visiting friends and relatives of the famous pastry, is made of fine flour, lard, honey and sugar as raw materials, brownish-yellow in color and luster, clear layer of texture, crunchy and sweet, and resistant to storage.
Buckwheat Ohtuo sheep fishy soup
Made of refined buckwheat noodles into a cat's ear shape, with the northern Shaanxi lamb soup to eat, delicious flavor, long aftertaste. In northern Shaanxi, the folk to "buckwheat noodles Ohtuo sheep fishy soup, dead and alive to follow each other," a metaphor for the steadfastness of love.
Chopped buckwheat noodles
Chopped buckwheat noodles are Jingbian people must eat a kind of gourmet cuisine. Do chopping buckwheat noodles first buckwheat and good, rolled to slightly thicker than the noodles, and then with 2 feet long, with a double handle of the special knife from the front to the back of the knife chopping, accurate and proportionality, the noodles flopping, such as the silver wire flying. After chopping the noodles into the pot to cook, out of the pot with mutton bashful, accompanied by green onions, cilantro, eat up fresh and smooth, noodle aroma delicious.
Donkey meat over rice
Donkey meat over rice is "Jiami donkey" donkey meat brined with vermicelli, potatoes, together with red pepper, red onion, ginger, garlic and other condiments stir-fried, cooked and covered in rice to eat, the flavor of soy sauce and crisp, unique flavor.
Donkey sausage
Donkey sausage is a whole donkey sausage from the "Jami donkey" as raw material, repeatedly scrubbed with vinegar water, put into the pot of water to cook half-cooked. Fish out and then into the marinade soup pot, add soy sauce soup, chili, peppercorns, scallions, ginger stew until soft. Eat cut into small sections, add the original soup, taste spicy salty and tender, aroma, can be described as a masterpiece.
Black Lengleng
Potatoes ground into foam in water, drain the water, add 2 grams of cornstarch, 0.5 grams of ground chives, add salt, monosodium glutamate, ginger noodles, pepper noodles, the hands of the processed potato foam squeezed into a round, steamed in a cage for 15 minutes, with seasonings can be eaten. Taste to savor the unforgettable flavor.
Pancakes
Qingjian pancakes is a famous local snacks, its fine workmanship, rich in nutrients, the color of the snow, thin like a cicada wing, the entrance is soft, warm stomach hunger, after eating a long memory. Pancake houses abound on both sides of the streets of Qingjian, and have become one of the most representative of Qingjian's cuisine.
Jujube Cake
Jujube Cake is a soft rice flour cake rolled in boiled jujube, without frying the cake, full of jujube sweetness and yellow rice fragrance, sweet taste, soft, strong, particularly satiating. On a child's birthday, let the child jump three times in front of the jujube cake slab, which signifies that the child will jump high, grow fast, and become an adult early.
Eight bowls
Every wedding and funeral, we have to organize a banquet, the local people commonly known as "over things". The quality of the "eight bowls" is directly related to the master of the "things" good or bad. In Qingjian local, Pu San do "eight bowls" is very famous. The color and flavor of the braised pork, red meat, steamed mutton, money meat, braised pork ribs, braised meatballs, stewed meat, small crispy meat is not only a delicious enjoyment, but also represents the wedding and funeral of the host of the solid life and hospitality.
Bowls
Buckwheat kernels infiltrated with water and crushed into a paste, filtered to slag the bowl into the cage, steamed over high heat, cooled off into a pile. Food cut into slices, the thinner the better, plus spicy lamb liver soup and seasoning soup, refreshing and appetizing, for the summer food, have the effect of summer.
LaoXi
Shenmu LaoXi is the outstanding representative of Shenmu local cuisine, LaoXi according to the type and number of different types of ingredients and is divided into "eight bowls", "ten bowls", "Twelve pieces", "sixteen pieces" and "thirty-six pieces". The most commonly eaten Lao Si is "12 pieces". Legend has it that the old seat started in the Song seat, Yangjiacheng Yangfu family feast "eight bowls and three plates", the rise in the Ming Dynasty, flourished in the Qing Dynasty, and then spread to the people, after thousands of years of successive generations to achieve the everlasting flavor.
Spreading Huang'er
Spreading Huang'er is based on yellow rice. The practice of spreading Huang'er is relatively meticulous, first take the right amount of flour, adjusted to a paste, after fermentation, scooped with a spoon, and evenly poured into the griddle cooking and steaming. Stall spread yellow children to strictly control the amount of fire. Fire is not enough, time-consuming; fire is too fierce, spreading Huang'er easy to scorch. Experienced master stall stall yellow children, each one is not paste, color and aroma are good, there is no other, but the hand familiar ear.
Shenmu flour roll
Shenmu flour made of mung bean flour, flexible, smooth and delicate, not only tasty and lipid, antioxidant, antibacterial, gastrointestinal and other functions, in line with people in the choice of food on the nutritional and health diet standards, especially for women who love beauty is the first choice of snacks. Vermicelli with balsamic vinegar, sesame oil, sprinkled with spices and other condiments, clip a mouthful to the mouth, sour and spicy proper, mung bean fragrance, can always feel the Shenmu in the rude behind the tenderness and delicacy.
Water fried mutton
Because of the cooking fried mutton, do not use oil only water, so the name "water fried mutton". With tender scapula or hind leg meat, supplemented with pepper, chili powder, ginger, green onion and other condiments made. Water fried lamb features, one is fast, cooking and frying time is only one or two minutes; two is fragrant, mellow flavor, the more you eat, the more fragrant; three is fresh, not fishy, not stinky, fresh taste; four is tender, soft and smooth, easy to chew and easy to melt. Mixed noodles, on the cake are suitable, wine, with the best rice. Anyone who tastes, all eat and not forget, the entrance is great. Suide Jizhen water fried mutton is the most famous.
Black powder
Suide specialty snacks, Suide people must eat every day food. To green beans as raw materials, eat cut strips, plus seasoning soup, vinegar, sesame oil, yellowish color, fragrant and palatable, is to treat the guests of the top, the flavor is very good.
Oil spin
Suide oil spin handmade branding, its color and lustre of golden yellow oil, layers of cake spinning thin as wings, outside the crispy soft, oil fragrance.
Snowflake
Suide snowflake is a pastry in the treasures of the "king of pastry" reputation, it is said that in the Golden Age began to produce, then the package of fillings is a single sugar, only in the hometown homemade self-cooked. Since the 1980s, the production and sale of snowflake stores gradually increased. Snowflakes are shaped like mooncakes, yellowish-white, with crispy skin and fragrant filling. Its outer surface is white, thin and multi-layered, people eat, falling pieces of the sky like flying snow flakes, have fallen, so the name snowflake, round snowflake, symbolizing reunion, happiness, harmony.
Empty shell mooncake
Wubao mooncake, also known as sugar mooncake, Wubao people commonly known as sugar cake, it is simple to say that the production process is not simple, the key to skill, to have a certain amount of effort. The main production process for the filling - and flour - filling - molding - griddle grill - oven baked. The taste is crispy and sweet, suitable for both young and old.
Eggs climb leakage powder
Eggs climb leakage powder is Wubao authentic snacks, selection of materials, sophisticated technology, rigorous procedures. Selection of powder to first look at its color, to clean, translucent gray-white for the upper, out of the pot will be crystal clear, graceful as fat. Eggs from the countryside are the best. Do to master the fire and speed, first of all, the onion burst out of the flavor into the line powder fried hot, and then add to put pepper powder, monosodium glutamate, the right amount of salt, and will be a good egg poured on the line powder, stir fry evenly with fierce fire that is. On the table set color, aroma, taste, shape, God in one.
Fried soybean milk
Fried soybean milk is Yuyang traditional snacks, thick soybean milk as the main ingredient, with eggs, sugar, starch, flour, lard, boiling, condensation, deep-fried and made of the mouth, out of the pot, the color of the golden yellow, crispy and tender, sweet taste.
Zhenchuan dry stove
Warm water and noodles, wrapped in a handful of dry flour (plus salt), hand-pressed into shape, first branded and then baked into the empty outside crispy, the most suitable for storage or on the road to do dry food. And when the noodle oil can make oil dry stove, and crispy and crunchy, the jingle: "eating fragrant, biting crispy, hiccups on the dry stove flavor".
Sip Festival
Sip clip is a kind of northern Shaanxi local flavor pasta, is wheat, peas and Artemisia together into flour, and then and into the dough, in the special pursing clip bed vigorously rubbing the dough, squeezing out the length of about 2-3 centimeters of the small round bar directly into the pot of water to cook, to be cooked, fished into a bowl, put shame and condiments. When it is cooked, it is put into a bowl and put on the bashfulness and condiments to eat. Sip folder smooth soybean flavor, and coarse and fine grains, nutritious, light and tasty, easy to digest and absorb, is the best of the noodles in northern Shaanxi.
馃鈪馅
The dough is wrapped in shortening with date paste filling, pressed with a wooden mold, with the center point red, and the outer edge of the bulge rounded like a wheel, and then shaped into a pan and baked over a gentle fire until browned. The skin is crispy and the meat is tender, and the dates smell pleasant. The ancient people often used it to offer sacrifices to ancestors or gods, so it is also called "fruit offering". Zizhou Zhoujia alkaline fruit filling is the most famous.
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