Yulin, formerly known as Yaolin, has a history of over two thousand years, with a county history. Due to its developed trade, it is known as "the Southern Ling Metropolis".Yulin is a "Civilized City of Guangxi", the world's largest daily ceramic production and export base, the "City of Jeans", the "City of Southern Medicinal Herbs", China's largest internal combustion engine production base, and one of China's best-managed cities. It is also a national-level construction material production and export base, a Chinese base and food processing base, and a famous hometown in China. It is also an excellent tourist city in China.

Special FoodIncluding Beef Noodle, Fried Rice Sugar, and LambStewed PorkIncluding, Shrimp Noodles, Charcoal-Grilled Pork, Wang Segmented Stewed Pork, Wen Sixteen Yulin Stewed Pork, Wild Red Mushroom Soup, and Yulin.BeefNoodlesIncluding, Yulin.Duck FeetNoodles, Bamboo TubeBraised Porketc.

Yulin Beef

Introduction

In Yulin, "Beef" is a very rare traditional food. It is rare for two reasons: it is difficult to make, and it is very popular because of its delicious taste.Yulin Beef (commonly known asBeef) is the most famous Han Chinese food in Yulin City, Guangxi Zhuang Autonomous Region.Yulin Beef has a taste that is translucent and yellowish, resemblingcoffeeIt has a strong aroma, is sweet and salty, fresh and tender.Its color is dark and shiny, and its aroma is rich and fragrant. The meat is fine and chewy, with a fresh taste, and is a local specialty.Its history and cultureLegend has it that during the reign of King Nan Ning, a salt merchant named Ku, was carrying salt when his ox died.He didn't want to waste the ox, so he marinated and dried the beef.After returning home, he cooked the salted beef in a large pot withBay leaf

Ginger, star anise, etc.

The beef was fragrant when cooked, and the whole house smelled fragrant.The host then warmly invited his neighbors to taste it. Everyone praised the delicious aroma of the beef.Due to the delicious and fragrant taste of "Beef", "Beef" gradually became a popular food that everyone loved.The history of Yulin Beef is long, but its production scale was small at the beginning, and the sales volume was small.From the 1930s to the 1940s, the beef produced by Wu Changchang in West Street was the most famous, and it was canned and sold to cities like Liuzhou, Guilin, Guiyang, Kunming, and Chongqing.After liberation, with the development of commodity economy, the production of beef increased, and there were more people who knew how to make it.Beef has become an essential food for restaurants, inns, and street food stalls.How to makeAuthentic Yulin Beef, resembling coffee, is shiny, has a strong aroma, is sweet and salty, is tender and chewy, and tastes better the more you chew.It is a good gift for guests and friends.Yulin people hold banquets and celebrate festivals, and they prefer to eat beef with fried peanuts and rice.In summer and autumn, the cold dishes are often made with beef.The production of beef uses fresh beef (preferably rear leg beef, and front leg beef as a secondary ingredient) as the main ingredient, mixed with licorice, star anise, cinnamon, eight corner spices, fennel, ginger, rose, rose, and sandalwood.Beef is cooked with garlic, green onion,white sugarLemon, and good-quality rice wine.IntroductionYulin fresh and dried mung bean is made by selecting sweet and plump "Ice Sugar" mung bean fruits.

It resembles amber, is transparent and shiny, is soft and slightly elastic, can be pinched into a ball, and crumbles when released. Its taste is sweet and fragrant, and after soaking in water, it resembles a plum blossom shape.

Yulin is one of the main production areas of mung beans.During the Republic of China period, Yulin's mung bean was known for its excellent quality and taste, and was exported to Guangzhou, Hong Kong, and Southeast Asia.In 1936, 1.6 million kilograms of mung beans were exported.The distribution of mung bean trees is mostly in New Bridge, Sha Tian, and Moli.In 1955, there were 4,639 mung bean trees in the county. In 1957, the total output of mung beans was 3,840 tons, and 24.01 tons of mung beans were purchased. In 1965, the total output of mung beans was 1,810 tons, and 30.85 tons of mung beans were purchased.In the 1980s, excellent varieties of black and brown mung beans were introduced, and by 1990, more than 4,000 acres of mung bean trees were planted.In 1985, the total output of mung beans was 1,910 tons, and 47.35 tons were purchased.In 1990, the total output of mung beans was 721 tons, with only 3.4 tons purchased, and the rest was sold in the free market.Mung beans contain a lot ofglucose, vitamins, and has beneficial effects on the spleen and nerves, and is a traditional and precious tonic.Introduction"Broccoli" is a traditional food in Yulin, known for its white and translucent color, crispness, and delicious taste.Broccoli is a traditional food in Yulin, and it is a must-have for any guest who comes to Yulin.It is round and compact, with a sieve-like appearance, and is often accompanied by various calligraphy.Before eating, the owner will press it with his hand, and this beautiful artwork will crumble in seconds, and you can eat it.LemonWell-made dried rice wine.

Freshly sliced meat

Introduction

Yulin freshly sliced meat is made by selecting "ice sugar meat" dragon fruit, which is rich in sweetness and plump, and then processed.The color is similar to amber, transparent and glossy, soft and slightly elastic, can be kneaded into a ball, and then easily broken. Its taste is sweet and fragrant, and after soaking in water, it resembles a lotus flower.Yulin isLotusOne of the main production areas.

History and Culture

During the Republic of China, Yulin's freshly sliced meat, due to its excellent quality and delicious taste, was widely sold to Guangzhou, Hong Kong, and Southeast Asia.In 1936 (the 25th year of the Republic of China), a total of 16,000 kg of freshly sliced meat was exported.The distribution of dragon fruit trees is mostly concentrated in places such as New Bridge, Shatian, and Maolin.In 1955, there were 4,639 dragon fruit trees in the county. In 1957, the total dragon fruit production was 3,840 tons, with 24.01 tons of freshly sliced meat harvested. In 1965, the total dragon fruit production was 1,810 tons, with 30.85 tons of freshly sliced meat harvested.In the 1980s, excellent varieties such as Big Black and Stone Clamp were introduced. By 1990, more than 4,000 acres of excellent dragon fruit varieties had been planted.In 1985, the total dragon fruit production was 1,910 tons, with 47.35 tons of freshly sliced meat harvested.In 1990, the total dragon fruit production was 721 tons, with only 3.4 tons of freshly sliced meat harvested, and the rest circulated in the free market.Freshly sliced meat contains a large amount ofGrapeSugar and vitamins. It has nourishing, blood-enriching, spleen-strengthening, and calming effects, and is a traditional and precious nourishing food.Pudding flourIntroductionPudding flour has a history of over a hundred years. It is known throughout Yulin for its whiteness, thinness, smoothness, flexibility, strong taste absorption, and chewiness.

High-quality pure white rice is used as the raw material, which is thoroughly soaked and then ground into a smooth white rice slurry using a stone mill.

According to the temperature and time of day, 10% of the rice slurry is first cooked or semi-cooked with water, and then thoroughly mixed with the fresh rice slurry before being

Cooked.When cooking, it is not recommended to use metal utensils. Two woven baskets made of bamboo are commonly used, which are used alternately.Before cooking the pudding flour, a thin layer of oil should be applied to the bottom of the basket, and then a small amount of rice slurry should be added, mixed well, and then placed in a steamer under high heat for 2 to 3 minutes. When it is fully cooked, it can be taken out.The remaining pudding flour is cooked in another basket, and after cooling, a layer of oil is applied, and then it can be torn out from the basket, hung on a bamboo pole, and cooled before being used.Cooking methodThere are many ways to eat Pudding Flour in Yulin:1. Filling flour.Using roast pork,

Shrimp

Meat, peanuts,

Dried mushrooms,Green vegetables, fresh bamboo shoots, etc., cooked and mixed with flour, then rolled into cylinders, and cut into 5-6 cm flour segments with scissors, then served in a dish. Each dish contains 8-16 segments.When eating, sprinkle with chopped green onions and drizzle withSoy sauceSesame oil,Chili sauce, etc., with a combination of savory and fragrant flavors.2. Cold mixed flour.In summer and autumn, cut the flour into fine strips, put it in a bowl, drizzle withOld vinegar

Soy sauce, sesame oil,Chili peppers, etc., and add a few slices of beef, making it sour and spicy.3. Soup flour.Put the cut flour in a pot, cook it with meat broth, or cook it with fresh meat, add seasonings.When people in Yulin eat soup flour, they add a few drops of wine, which adds fragrance to the soup, and is called "Meat wine".4. Stir-fried flour.

Mix the finely cut flour with fresh meat, eggs, chicken shreds, fish slices, peanuts,Sesame seeds, green onions, and fresh small vegetables, stir-fried together, and served on a plate. The dish is colorful, with green, white, and yellow, and its aroma is tempting.White flossIntroductionWhite floss, also known as white cotton, is round and flat, like a bowl, white with a slight yellow, sweet and crispy, and easily broken into several pieces when pressed.

White floss is a traditional New Year product in Yulin. Whenever it's a major festival, if you visit a home in Yulin, the hospitable people in Yulin will definitely bring out a special food to greet the guests.It is round and hollow, like an inverted strainer. It is often accompanied by various calligraphy characters on the surface. The content of the characters is usually "fortune, wealth, longevity, and happiness."Before eating, the owner will press it with his hands, and this exquisite artwork will quickly break apart, and when you bite into it, it is sweet, crispy, and delicious.Sugar

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Introduction

White rice flour, also known as rice flour, is round and white, with a slight yellowish hue, sweet and fragrant, and crispy. When lightly pressed, it breaks into several pieces.

White rice flour is a traditional New Year's food in Yulin. When you visit someone's home in Yulin during the New Year, a hospitable local will surely offer you Yulin's unique food.It is round and resembles an upside-down sieve, often with various calligraphy characters on top, typically with words like "fortune, prosperity, longevity, and happiness."Before eating, the host presses on it with their hand, and this beautiful artwork instantly spreads out. When you bite into it, it is sweet, fragrant, crispy, and delicious.This local specialty food is called "white glutinous rice" by the people of Yulin.Riceflowers.

"Eating 'white glutinous rice' is to pray for a prosperous new year."The people of Yulin have a deep-rooted concept of harmony and good fortune in traditional Chinese culture, and this round, white glutinous rice symbolizes "family reunion".The shape, decorated with auspicious characters, wishes everyone a "prosperous, abundant, long-lived, and joyful" new year.White glutinous rice

White glutinous rice is similar to rice flowers, large and round, white and slightly yellow, fragrant and crispy, and becomes brittle when pressed lightly.The people of Yulin also call it "white glutinous rice", which refers to its white and loose texture.

Historical and cultural aspects

The origin of "white glutinous rice" in Yulin is unknown, and there is no historical record or folk legend about it.However, the Qing Dynasty's local gazette mentions that people in Yulin used to eat "white glutinous rice" and tea.According to the elders of Yulin, everyone in their village used to make "white glutinous rice" when they were children.Their ancestors have been practicing this tradition for over a hundred years.Surprisingly, the people of Yulin today still have a strong tradition of preparing "white glutinous rice" every Chinese New Year.This allows the fragile "white glutinous rice" to continue to be a part of everyday life in some families in Yulin, transcending the changes in time.

Instructions

Making white glutinous rice follows a complete process:

1. Select ingredients.The ingredients used areglutinous riceIt should be pure, large grains, with good stickiness, and white, after sieving, put it in a container for soaking overnight, then filter and dry.

2. SteamPlace the glutinous rice in a steamer and steam over high heat.It is important to cook the glutinous rice to the right degree. Overcooked rice will be hard and difficult to breathe, making it difficult to mold and fry, and it will be hard and not crispy to eat.If the rice is not cooked enough, it will be sticky and difficult to shape, and it will crack when fried.

3. MoldUse a wooden mold with auspicious characters of,,,, in three sizes: large, medium, and small.The mold should be made with glutinous ricehot, quickly fill it into the mold, flatten it slightly, and press it on a drying mat. If the rice is not hot enough, it will be sticky and difficult to shape.4. Dry the mold

After the mold has cooled, transfer it to a bamboo sieve to dry, and turn it frequently, drying it on both sides until it is completely dry.5. Knead

SugarSugar waterPut the dried white glutinous rice into a pot of hot water (either white sugar or brown sugar), and stir until it is evenly mixed, then drain.It is important to control the concentration of the sugar. If the sugar is too dilute, it will not be sweet, and if it is too concentrated, the white glutinous rice will not separate when fried. Generally, the ratio of sugar to water is 3:1.After kneading with sugar, the white glutinous rice should be dried and sealed in a container for frying.6. Fry

Sunflower oil is the best, followed by peanut oil.Before frying, dry (or roast) the white glutinous rice to remove moisture.Heat the oil in a pot and slowly add the white glutinous rice, turning it over with a long bamboo stick to ensure that it rotates in one direction. When the rice floats to the surface, use a fork to flip it and fry for 1-2 minutes, then drain it and place it on a plate. After cooling, seal it for storage.Beef balls in Yulin

Introduction

Beef balls (also known as meat eggs) are a popular food in many parts of Guangxi.

Yulin beef balls are the most authentic.Yulin beef balls are a very popular dish, inexpensive and nutritious, and are easy to digest.The history of Yulin beef balls is said to be over 200 years old.The best thing about Yulin beef balls is that they are "crisp".For visitors to Yulin, if they try beef balls that are soft, crispy, smooth and fragrant, and have no residue, then they must be of the best quality.

Beef is cut into strips with a wooden mallet or stone mortarMeat sauce(without using iron), mixed with ingredients, made into balls, boiled in water.Then add,,reddates, and boil.The beef balls are fragrant, tender, and crisp, with a clear and fresh taste.

Historical and cultural aspects

Yulin beef balls have two types: beef balls andpig meatballs. Because they are round, the people of Yulin call them "meat eggs".The earliest meat balls were created by the ancestor of Liang Guangzhi, Liang Yu, in the late Qing Dynasty. The technology has never been passed down.Before the founding of New China, Liang Yu's son, Liang Da Ji, sold beef balls at the corner of Naihe Bridge in Yulin City, West Lake Park, and made dozens of kilograms of beef balls every day.The beef balls are fragrant, crispy, and easy to eat.During the Republic of China, Li Zongren stationed in Yulin, and his subordinates brought beef balls to him to taste. Li Zongren liked it very much.After leaving Yulin, Li Zongren gave the beef balls to his subordinates.

The process of making Yulin-style beef balls is similar to that of other places.

Instructions

First, select and prepare the ingredients.The ingredients used arebeef,beef tendonsetc.Wash them and then blanch in boiling water and cool them with cold water.Then, heat the pot over medium heat, add the beef and other ingredients, and simmer for 30-40 minutes.This process makes the beef tender and flavorful.

To make Yulin-style beef balls, you can also add other ingredients, such as:

Rice

vegetablesetc.Add ingredients to make the beef balls more delicious.

Instructions

First, select and prepare the ingredients.

The ingredients used arebeef,

beef tendons

etc.

Wash them and then blanch in boiling water and cool them with cold water.Then, heat the pot over medium heat, add the beef and other ingredients, and simmer for 30-40 minutes.

This process makes the beef tender and flavorful.To make Yulin-style beef balls, you can also add other ingredients, such as:Ricevegetablesetc.

Add ingredients to make the beef balls more delicious.Instructions

First, select and prepare the ingredients.

The ingredients used arebeef,beef tendonsetc.Wash them and then blanch in boiling water and cool them with cold water.Then, heat the pot over medium heat, add the beef and other ingredients, and simmer for 30-40 minutes.This process makes the beef tender and flavorful.To make Yulin-style beef balls, you can also add other ingredients, such as:

Rice

vegetables

etc.Add ingredients to make the beef balls more delicious.InstructionsFirst, select and prepare the ingredients.

The ingredients used are

beef,beef tendonsetc.Wash them and then blanch in boiling water and cool them with cold water.Then, heat the pot over medium heat, add the beef and other ingredients, and simmer for 30-40 minutes.This process makes the beef tender and flavorful.To make Yulin-style beef balls, you can also add other ingredients, such as:Ricevegetablesetc.

Add ingredients to make the beef balls more delicious.

Instructions

First, select and prepare the ingredients.The ingredients used are