Since ancient times, Guangxi has been a place where officials, merchants, and travelers gather, resulting in a fusion of culinary styles from all over the region. Guangxisnackshave absorbed the characteristics of local delicacies such as Cantonese, Sichuan, Hunan, Zhejiang, Jiangxi, and Fujian cuisine, particularly known for their unique cooking methods that preserve the original flavors of wild and mountain ingredients. These snacks are characterized by their fresh, fragrant, slightly spicy, and sweet flavors, making them highly appetizing.Guangxi specialties, diverse in variety.Including Nanhai snacks, Nanning snacks, and other exquisite dishes of various colors and flavors, which are very tempting.

Old Friend Noodles

Introduction

One of the snacks from Nanning.This is a Nanning snack with a history of over 100 years.noodles. It is said that an old man would visit Zhouji Tea House every day to drink tea. One day, he didn't go to the tea house because he had a cold. Zhouji boss then made a bowl of noodles for him, with boiled noodles,garnished with fried garlic,soy sauce,chili,pickled ginger,beef,and pepper, boiled into a bowl of hot noodles and given to the old man to eat.After eating, the old man sweated profusely, and his condition improved. This is how "Old Friend Noodles" came to be named.Old Friend Noodles are a delicious and warming dish that is popular among foodies.Old Friend Noodles have evolved into Old Friend Powder and Old Friend Stir-fried Noodles. Old Friend Powder is made in the same way as Old Friend Noodles, but the main ingredient is rice noodles.History and CultureThe origin of "Old Friend Noodles" is a topic of much discussion among locals.It is said that in the 1930s, a regular customer would often dine at a small shop on Zhongshan Road. Over time, they became friends.One day, the customer was sick with a cold and bedridden. The shop owner heard this and made a bowl of noodles for the customer, with pickled ginger, chili, soy sauce,ginger,scallions,beef,and pepper, boiled into a bowl of hot noodles and given to the customer.

After eating, the customer felt better and recovered from his cold. He thanked the shop owner and gave him a plaque that read "Old Friend Always Comes." This is how "Old Friend Noodles" got its name and became popular in the Guangxi region.

The traditional way to make Old Friend Noodles is to first mix flour, eggs, and water to make a dough, then knead and press it repeatedly with a bamboo rolling pin, cut it into thin noodles, and then cook it with fried garlic, soy sauce, chili, pickled ginger, beef, and pepper.This dish has a unique flavor, with a fragrant aroma of sour, spicy, and fresh, making it highly appetizing.Eating it is refreshing and satisfying, and it also has the function of dispelling cold.The main ingredient is rice noodles. "Old Friend Powder" is made with rice noodles.Starting in the 1950s and 1960s, Old Friend Noodles (powder) have been mainly produced and sold by the Nanning Second Food Company. The most famous one is Zhongshan Food Shop on Zhongshan Road. "Old Friend Noodles" is also known as "Zhongshan Old Friend Noodles." Media such as Hong Kong's "Wenhui Daily" and Guangdong's "Yangcheng Evening News" and "Nanning Evening News" have made special reports about it.Old Friend Noodles produced by the company were awarded the title of "Famous Local Snacks of China" at the 1997 Hangzhou Cooking Competition.Nanning restaurants that produce and sell authentic Old Friend Noodles (powder) include: Datong Food Shop, Gongyi Food Shop, Gongdong Food Shop,Xinghua Food Shop, Jianzheng Food Shop, Anyuan Food Shop, Tingzi Food Shop, etc.MakingTake garlic, soy sauce, chili, pickled ginger, beef, and other ingredients, sauté them in oil, then add a littlesoy sauce,sugar, and cook until fragrant, then add the noodles and cook for a short time, then set aside, sprinkle with chopped scallions and serve.Nanning Old Friend PowderIntroductionNanning Old Friend Powder is said to have the widest variety of noodles in Nanning. However, Old Friend Powder is still the most popular one.With chili, pickled ginger, soy sauce, and meat, stir-fry over high heat, add noodles and soup, and enjoy in summer. In winter, it can be eaten to dispel the cold.People in Nanning often say, "If I don't eat Old Friend Powder for a few days, it's like not seeing an old friend!"History and CultureThe origin of Nanning Old Friend Powder dates back to Old Friend Noodles.There is a story about the origin of Old Friend Noodles: In the 1930s, an old man would often drink tea at Zhouji Tea House. One day, he didn't go because he had a cold. Zhouji boss then made a bowl of noodles for him, with boiled noodles,garnished with fried garlic,soy sauce,chili,

pickled ginger,

beef,and pepper, boiled into a bowl of hot noodles and given mencionados.After eating, the old man felt better and recovered from his cold. He thanked the shop owner and gave him a plaque that read "Old Friend Always Comes." This is how "Old Friend Noodles" got its name and became popular in the Guangxi region.The traditional way to make Old Friend Noodles is to first mix flour, eggs, and water to make a dough, then knead and press it repeatedly with a bamboo rolling pin, cut it into thin noodles, and then cook it with fried garlic, soy sauce, chili, pickled ginger, beef, and pepper.This dish has a unique flavor, with a fragrant aroma of sour, spicy, and fresh, making it highly appetizing.

Eating it is refreshing and satisfying, and it also has the function of dispelling cold.

The main ingredient is rice noodles. "Old Friend Powder" is made with rice noodles.

Starting in the 1950s and 1960s, Old Friend Noodles (powder) have been mainly produced and sold by the Nanning Second Food Company. The most famous one is Zhongshan Food Shop on Zhongshan Road. "Old Friend Noodles" is also known as "Zhongshan Old Friend Noodles." Media such as Hong Kong's "Wenhui Daily" and Guangdong's "Yangcheng Evening News" and "Nanning Evening News" have made special reports about it.The traditional way to make Old Friend Noodles is to first mix flour, eggs, and water to make a dough, then knead and press it repeatedly with a bamboo rolling pin, cut it into thin noodles, and then cook it with fried garlic, soy sauce, chili, pickled ginger, beef, and pepper.This dish has a unique flavor, with a fragrant aroma of sour, spicy, and fresh, making it highly appetizing.”

Eating it is refreshing and satisfying, and it also has the function of dispelling cold.

The main ingredient is rice noodles. "Old Friend Powder" is made with rice noodles.Starting in the 1950s and 1960s, Old Friend Noodles (powder) have been mainly produced and sold by the Nanning Second Food Company. The most famous one is Zhongshan Food Shop on Zhongshan Road. "Old Friend Noodles" is also known as "Zhongshan Old Friend Noodles." Media such as Hong Kong's "Wenhui Daily" and Guangdong's "Yangcheng Evening News" and "Nanning Evening News" have made special reports about it.Warm, sour, and fragrant noodles instantly increased the elderly man's appetite, and he sweated profusely, and his cold also disappeared.After the meal, the elderly man was extremely grateful, and he presented the elderly friend's plaque "Old Friend's Constant" to Mr. Zhou, and "Old Friend Noodles" was thus named and gradually became famous in the Baxi region.

Method

Main ingredients: Fresh rice noodles (preferably cut into noodles), two or three taels, a large spoonful of ground meat, two spoonfuls of sour bamboo shoots,Lean meatA few strands of auxiliary ingredients: A spoonful of minced garlic, a little pepper, a little vinegar,Soy sauceA little, a little sand ginger powder, a spoonful of bean curd, minced garlic,Chili sauceOne spoonful, a spoonful of chopped green onion,

Steps: 1, Heat the pot, pour in a little oil, ground meat, minced garlic, bean curd, and chili sauce, stir-fry over medium heat, add a little rice wine to fry until fragrant 2, Add the sour bamboo shoots and continue to stir-fry, add a little vinegar, soy sauce, and stir-fry a few times, then add an appropriate amount of boiling water and cover.CookCook for about half a minute 3, Add the rice noodles to the boiling soup and cook until cooked, then immediately remove from heat, and spread with chopped green onions, pepper, and sand ginger powder, and put in a large bowl.

Guilin rice noodles

Introduction

Guilin rice noodles are famous far and wide for their unique flavor.They are carefully made, first preparing high-qualityRiceGrind into paste, pack into bags and dry, then form into dough and cook, and press into round or slice shapes.Round is called rice noodles, slice is called cut noodles, both commonly called rice noodles, its characteristics are white, delicate, soft, and chewy.Its eating methods are diverse.The most exquisiteBrothmaking, its craftsmanship is different, generally using pigs,CattleandJapanese apricotand various seasonings to cook, with a rich aroma.The ingredients and methods for making broth are different, and the flavor of rice noodles is also different.Generally, there areLettucenoodles,Beef brisketnoodles, three fresh ingredients noodles, original soup noodles, cooked dish noodles,Sour and spicy noodles,Horse meat rice noodles, dim sum noodles, etc.

History and culture

The legend of Guilin rice noodles has been circulating for many years, and no one knows exactly, and few people verify it.The legend says that Emperor Qin dispatched Slu Ruo to build the Ling Canal, and after the Ling Canal was completed, Emperor Qin accompanied by Prime Minister Li Si toured the Guilin landscape.Emperor Qin had a hobby of usingCarpto drink.When he arrived at Lake Li, he saw that the carp in Lake Li could be grabbed with his hands, so Emperor Qin ordered the boatmen to quickly catch a lot of fish and give a lot of money.It took a lot of carp to cook a bowl, and Emperor Qin spent half a month touring Lake Li, and slaughtered thousands of carp.The carp in Lake Li were so angry that they jumped, and vowed to overturn Emperor Qin's boat and let him die in the fish belly!The River God knew and warned, "Emperor's affairs are too complicated, you should think of another way."The carp was quick-witted and used rice to make fish skin (rice noodles), and fish belly (cut noodles).Emperor Qin tasted it and was very satisfied, and Guilin rice noodles were thus born.[2]

Later, Emperor Qin "burned books and persecuted scholars", and the people no longer liked him, so he changed the legend of Guilin rice noodles.Change toPeachflowers, young people who crossed the river, saved the carp king in Lake Li.The carp king asked him how to repay him, and the young man was a filial son, and said that his mother was sick, and her appetite was poor, and the carp king told him to learn how to make rice noodles, and his mother ate it, and it was delicious and easy to digest, and she was cured.Because the young man was a member of the Yao ethnic group, the legend says that rice noodles were originally made by the Yao ethnic group.In the past, the rice noodle workshop always hung a wooden carp on the window, which was based on these legends.

Method

Its making is meticulous, first preparing high-quality rice, grinding into paste, packing into bags, drying, forming into dough, cooking, and pressing into round or slice shapes.Round is called rice noodles, slice is called cut noodles, both commonly called rice noodles, its characteristics are white, delicate, soft, and chewy.Its eating methods are diverse.The most exquisite method is making broth, its craftsmanship is different, generally using pigs, cattle, Japanese apricot, and various seasonings to cook, with a rich aroma.The ingredients and methods for making broth are different, and the flavor of rice noodles is also different.Generally, there are beef brisket noodles, three fresh ingredients noodles, original soup noodles, cooked dish noodles, sour and spicy noodles, horse meat rice noodles, dim sum noodles, etc.

LemonDuck

Introduction

Lemongrass duck is a local specialty in Wuming, Guangxi.The deliciousness of Lemongrass Duck has been recorded since the Qing Dynasty, and now it has formed a Lemongrass Duck food industry.Genuine Lemongrass Duck has a semi-transparent color, likeCoffeeand a fragrant aroma, with a salty and sweet taste, and is fresh and chewy.

Instructions

1. Prepare ingredients: sour chili peppers, sour pickled vegetables, sour ginger, sour bamboo shoots.

2. DuckCut into large pieces, then boil in boiling water after turning color, and remove.

3. Cut into small pieces.

4. Add some of the diced duck skin into the oil, basically frying duck skin for oil.This is a very oily way.Just don't add oil, directly when cutting the duck, take out some duck skin and put it into the oil to make oil.Haha...

5. After making the oil, pour the duck into the pot and stir-fry.Then add a little rice wine.

6. Add ingredients and stir-fry.

7. Prepare the lemon, cut it into small pieces.Note: Put the lemon in at the end to prevent the lemon from affecting the taste of the whole dish.

8. Cover the pot and steam the duck.During this time, don't add any ingredients.Steam for 10-20 minutes.Steam the duck to make it taste...

9. During the steaming process, open the pot to stir-fry.Then cover the pot again and continue to steam.

10. At this time, you can addsugarand lemon, stir-fry.

11. Add soy sauce and old soy sauce to enhance flavor and color.

12. Continue to stir-fry for a while.You can get it out of the pot!

13. Get it out!The taste is duck, and the sour and spicy taste from the ingredients!It's really delicious!It's great to eat this dish in the hot summer, which is appetizing and delicious.

Oyster sauceBBQ pork bun

Introduction

It is a staple food in large and medium-sized tea houses in Liuzhou, and it is also a famous snack in tea. It uses traditional fermentation methods and handmade production, and its shape resembles a "pigeon cage" which is the best. The skin and filling should be white and smooth, and the filling should be fragrant and juicy.BeefDumpling-"The treasure of the store", to test whether the tea house's snack is too old. When a professional knows that the beef dumpling is good, they will know. The beef dumpling has exquisite ingredients and is made by a professional.The best dumplings should be smooth, juicy, and shiny.

Nutritional value:Protein,carbon, carbohydrates, vitamins and calcium, iron, phosphorus, potassium, magnesium, etc. It has the functions of nourishing the heart and kidneys, strengthening the spleen and intestines, relieving heat and thirst.PorkContains rich high-quality protein and essential fatty acids, and providesblood,rhodopsin (organic iron) and cysteine, which promotes iron absorption, can improve iron deficiency anemia, and has the functions of replenishing blood and nourishing blood, and moistening and drying.

Instructions

Ingredients: sour pickled vegetables, flour,BBQ porksugar, oyster sauce, etc. Color: The skin is white, the filling is fragrant and juicy.

Method: Use traditional fermentation methods, add flour to the meat filling, and use high heatSteamfor about 10-12 minutes.It is suitable for general people.However, since pork contains a high amount of cholesterol, obese people and people with high blood fat should not eat too much.Oyster sauce beef dumplings is a staple food in large and medium-sized tea houses in Liuzhou, and it is also a famous snack in tea. It is nutritious and delicious, and is very popular among customers.Oyster sauce beef dumplings is an easy-to-make project.

Nügsan noodles

Introduction

Nügsan noodles are similar to Guangxi's Liuzhou rice noodles, and are one of the famous snacks in Guangxi.Liuzhou.Liuzhou Nügsan has a long history. According to legend, 100 years ago, there was a nun in the Moon Phase Mountain, who made a very delicious vegetarian noodles. Later, people called it Nügsan.Now, the Moon Phase Restaurant in Seven Star Park still sells this snack.Liuzhou Nügsan's essence is in the soup.The soup-making method is different from rice noodles, it usesbeans,mushrooms,shiitake mushrooms,ginger,winter gourdand other ingredients to make a soup.The color of the soup is golden and clear.If you add mushrooms, vegetarian ingredients,ham,noodlesand other vegetables, and drizzle with sesame oil and chopped peanuts and pepper, the taste will be more delicious and refreshing.InstructionsIngredients: noodles, Guangxiyam,mushrooms, winter gourd,noodles, dried flower,chives, ham, noodles.Main ingredients: noodles, auxiliary ingredients:bean sprouts, Nügsan noodles, mushrooms, shiitake mushrooms, winter gourd, yam, ham, dried flower, chives, noodles.The main ingredients are noodles, the auxiliary ingredients are bean sprouts, Nügsan noodles, mushrooms, shiitake mushrooms, winter gourd, yam, ham, dried flower, chives, and noodles.

Method: 1. Make soup: Use bean sprouts, fresh mushrooms, shiitake mushrooms, winter gourd to cook for a long time.

2. Cook the noodles in boiling water, and then put them in the cooked soup.3. Add Guangxi yam, Nügsan noodles, mushrooms, shiitake mushrooms, winter gourd, ham, dried flower, chives and other vegetables and seasonings.Nügsan noodles, bean sprouts, mushrooms, shiitake mushrooms, winter gourd, etc. are cooked to make the soup golden and fragrant.Select high-quality white flour, and hand-made into fine and uniform noodles.When cooking the noodles, first boil them in water until half cooked, then put them into the cooked soup to cook.After the noodles are cooked, put them in a bowl, and then put the cooked soup on top.Nügsan noodles are delicious and fresh, with a fragrant and delicious flavor.Green beansandIntroductionGreen bean sand is a popular summer food in Hunan, which can clear heat and remove toxins, cool and moisten the body, and is one of the most popular summer foods in Hunan.Green bean sand is especially popular in the home and on the street, and there are many vendors selling it.Clean the green beans, add water and cook over high heat until six mature, and let it cool slightly, then pour it into a sieve, and wash off the surface skin, and then pour it back into the pot, add a little water, and cook over low heat until soft, and then filter it through a gauze.

The color is light green, and the taste is soft, sweet, and refreshing, which is very popular, especially in cold drinks.Method1. First, clean the green beans and soak them in water.Soak for about one day.2. Rub the green beans with a clean cloth to remove the outer skin.3. Boil the green beans in water until they are soft and tender.4. Cool the cooked green beans and pass them through a sieve.Make green bean sand: 650g. fine sugar plus 600c.c. water, boil until boiling.

Rolled flourIntroduction

Nanning rolled flour, more importantly is the delicate method. Using finely ground rice flour to evenly spread on the hot white cloth, then put it in a mold, sprinkle with prepared meat, green onions, and steam it on a plate, and then wrap it into a pillow shape. When eating, add Nanning's specialty yellow pepper sauce and sesame oil, etc. to season.

The taste of rolled flour is mainly the tenderness of the flour, not the ingredients. No matter how many ingredients, they can't replace the main character.Nowadays, merchants have made various improvements to rolled flour, and customers can choose more options.The meat is delicate and chewy, and the aroma is fresh and fragrant, which is a local specialty.History and CultureGuangxi is a province in southern China.

The legend says that Guilin was an important town during the Qin Dynasty, and Emperor Qin dispatched Slu Ruo to build the Ling Canal.

After the Ling Canal was completed, Emperor Qin accompanied by Prime Minister Li Si toured the Guilin landscape.Emperor Qin had a hobby of using

Carpto drink.When he arrived at Lake Li, he saw that the carp in Lake Li could be grabbed with his hands, so Emperor Qin ordered the boatmen to quickly catch a lot of fish and give a lot of money.

It took a lot of carp to cook a bowl, and Emperor Qin spent half a month touring Lake Li, and slaughtered thousands of carp.The carp in Lake Li were so angry that they jumped, and vowed to overturn Emperor Qin's boat and let him die in the fish belly!

The River God knew and warned, "Emperor's affairs are too complicated, you should think of another way."The carp was quick-witted and used rice to make fish skin (rice noodles), and fish belly (cut noodles).

Emperor Qin tasted it and was very satisfied, and Guilin rice noodles were thus born.JuiceIn a machine, initially stir at high speed for 10 seconds.

Gently mix with a long spoon, then continue stirring for 20 seconds.

HomemadeSugar SyrupBoil 650g fine sugar with 600ml water. You can make it in larger batches and store it in the refrigerator.

Ramen Noodles

Introduction

Nanning Ramen, paying more attention to the delicate method, evenly spread the rice slurry made into a hot white cloth, put it into a tray, sprinkle with pre-prepared minced meat and green onions, steam and serve, then wrap it into a pillow shape, eat with Nanning's local specialties like yellow pepper sauce and sesame oil, soft and delicious.

Whether Nanning ramen is delicious depends on the tenderness of the noodles, not the side dishes. All side dishes are just supporting roles, and no matter how many side dishes there are, they can't overshadow the main dish.Nowadays, the fillings of Nanning ramen have been improved by merchants, and customers have more choices.

History and Culture

AboutRice NoodlesTheir origins are diverse and have no definitive consensus. Some say they were first created during the Anti-Japanese War by the Pantiang He Xian Restaurant.Others say that rice noodles originated in Guangdong, as early as the late Qing Dynasty, and the call for selling rice noodles could already be heard on the streets of Guangzhou.Another legend says that during the reign of Emperor Qianlong, he was lured by the influence of the official Ji Xiaolan while traveling in the south, and specifically went to the west of Guangdong to eat rice noodles.When people tasted this "delicious, tender, and smooth" food, Emperor Qianlong praised it highly, and exclaimed, "These rice noodles are similar to pig intestines."Rice noodles are the most common breakfast food in Guangdong.When served, they look like snow, thin as cicada wings, translucent, and have a fresh, fragrant, delicate, and chewy texture, making them unforgettable after eating.Methods1. Mix 500 grams (1 pound) of old glutinous rice and 600 grams of water and let it soak for more than 3 hours (the purpose is to allow the old glutinous rice to absorb a certain amount of water, making the rice flour finer, and extending the life of the rice flour machine).2. Grind an equal amount of old glutinous rice and water. Be careful not to over-mill, as excessive heat in the rice flour machine can affect the quality of the rice noodles.

3. Mix 50 grams of wheat flour with an appropriate amount of water, and mix it evenly with the rice flour from step 2.

4. Cook the raw and cooked flour. The ratio of raw and cooked flour is about 10:1, and add salt.5. First, grease a drawer with peanut oil or duck oil, then evenly spread the appropriate amount of raw and cooked flour in the drawer (you can add some diced meat or eggs), and the thickness should be about 2.5mm, steam for about 1 minute, and use a rice noodle shovel to turn the rice noodles from front to back or from back to front.8 ballsEnjoyBrief IntroductionEight-Treasure Rice is a traditional Han Chinese snack, and a food custom for the Laba Festival.It is popular throughout the country, especially in the south.The recipes in different areas are similar, basically consisting ofglutinous rice

steamed, with sugar, oil,ginger

and other ingredients, poured into a container with

reddates,The recipes in different regions are basically the same:andlychee,and other ingredients, and then steamed before pouring in a sweet sauce.The taste is sweet and delicious, making it a great dish for festivals and guests.History and CultureLegend has it that it originated during the victory banquet of King Wu against King Zhou.King Zhou was the last ruler of the Shang Dynasty, with extraordinary strength, quick wit, and a fondness for wine and women, as well as being tyrannical and ruthless.In 1123 BC, King Wu of Zhou led the armies eastward and defeated King Zhou in the Miyano, south of the present-day Henan Province.King Zhou and his forces established their rule, and built their capital in the west of Chang'an, in the present-day Lin Yuan.During the victory over King Zhou, King Wu and his allies achieved great success, and were highly praised by King Wu and the people.During the victory banquet, the people and soldiers rejoiced, and the cooks created Eight-Treasure Rice to celebrate.The Eight Treasures symbolize the eight heroes who contributed to the victory, and the use ofhawthornis meant to symbolize the burning of King Zhou.

This dish has been passed down for thousands of years, and is popular throughout the country. It has a beautiful and attractive color, a soft and sweet texture, and is a great dish for banquets.

Due to the different customs and flavors in different regions, the ingredients may also vary, but their cooking methods and flavors are basically similar.MethodsMade with high-quality glutinous rice,pig fatwhite sugar, mung bean paste, lychee,candied fruitgrape,driedand other ingredients, through washing, drying, and steaming, its aroma and texture are soft and sweet.A set of ingredientsPreparation

50 grams of

white mung beans50 grams, 50 grams of lychee meat (without core), 20 red dates,walnutmeat (fried), 50 grams of dragon fruit, 25 grams of green plums, 500 grams of glutinous rice, 100 grams of white sugar.Preparation twoIngredients1 kg of white glutinous rice, 500g of red beans, 25g of lychee meat,5g of melon seeds, 40g of mung bean paste, 200g of candied fruit, 75g of dried grapes, 5g of dried orange peel, 1.25 kg of white sugar, 200g of pig fat.

Preparation steps

1. Wash the glutinous rice and soak it for 4-5 hours, drain it, and spread it on a damp cloth in a steamer, steaming until the rice grains are pearly white, and then sprinkle with cold water to make the grains moist.Cover it and steam for another 5 minutes, until the steam comes out of the lid, then pour the cooked rice into a container, and mix it with about 400g of white sugar, 200g of pig fat, and 400g of boiling water.

2. Make mung bean paste, using red beans, white mung beans, lychee, dried grapes, and candied fruit, and cook them separately.Cut the lychee meat into long strips, and cut the mung bean paste and dried grapes into small pieces.Mix the mung bean paste, lychee meat, and dried grapes, and then spread them evenly over the rice.Steaming for 10 minutes, and then taking it out, cooling it down, and placing it in a container.(also known as beef jerky) is a famous local specialty from Yulin, Guangxi. The delicious taste of Yulin beef jerky has been recorded since the Qing Dynasty.Authentic Yulin beef jerky has a semi-transparent color, similar to coffee, is oily and fragrant, with a sweet and salty taste, and is fresh and chewy.

The color is dark and oily, with a rich aroma, and the meat is fine and chewy, leaving a fresh and fragrant aftertaste.The beef jerky is a local delicacy from Yulin, Guangxi, and is made from the meat of the local cattle.The beef is first marinated in a mixture of spices, then dried and fried.

The final product is a delicious and chewy snack that is perfect for enjoying with tea or beer.

The taste of Yulin beef jerky is unique and unforgettable.

It is a popular local snack that is loved by people of all ages.It is a great gift for friends and family.；

It is also a great souvenir for tourists.

The taste of Yulin beef jerky is unforgettable.

It is a delicious and healthy snack that is perfect for enjoying at any time.

It is a great way to experience the local culture and cuisine.It is also a great way to impress your friends and family.The taste of Yulin beef jerky is unforgettable.

It is a delicious and healthy snack that is perfect for enjoying at any time.

It is a great way to experience the local culture and cuisine.It is also a great way to impress your friends and family.

The taste of Yulin beef jerky is unforgettable.It is a delicious and healthy snack that is perfect for enjoying at any time.；It is a great way to experience the local culture and cuisine.It is also a great way to impress your friends and family.The taste of Yulin beef jerky is unforgettable.It is a delicious and healthy snack that is perfect for enjoying at any time.It is a great way to experience the local culture and cuisine.

It is also a great way to impress your friends and family.

The taste of Yulin beef jerky is unforgettable.

It is a delicious and healthy snack that is perfect for enjoying at any time.

It is a great way to experience the local culture and cuisine.It is also a great way to impress your friends and family.Substitute water to thicken, with a unique flavor.

Making three

Ingredients

Rice,Red beans,Filling, dried fruit, dried dates, melon seeds, walnuts, cooked lotus seeds, raisins (adjust the amount according to the actual situation).

Instructions

1. Steam rice to make rice.

2. Apply salad oil or lard to the bowl to prevent sticking.Place a lotus seed in the bottom of the bowl, surround with dried dates, then place dried fruit, with the dried fruit facing down, then arrange other ingredients in order, paying attention to the color combination.Arrange to the height of the middle of the bowl.

3. Spread the steamed rice in the bowl, and cover the arranged ingredients.Add red bean filling, then spread the cooked lotus seeds and dried dates along the bowl;Then spread the rice, leveling with the edge of the bowl, and press firmly.Steam for 10 minutes, take out, let cool, and place on a plate.

Yulin Beef Jerky

Introduction

Yulin Beef Jerky (also known asBeef Jerky) is the most famous local specialty in Yulin City, Guangxi Zhuang Autonomous Region. The deliciousness of Yulin Beef Jerky has been recorded since the Qing Dynasty, and now it has formed a Yulin Beef Jerky food industry.Genuine Yulin Beef Jerky has a semi-transparent color, resembling

CoffeeIt is oily, fragrant, with a rich and balanced taste, fresh and delicious, and has a tough but not hard texture.The color is dark and shiny, the aroma is rich and fragrant, the meat is fine and chewy, and the taste is fresh and delicious.The meat is fine and chewy, and the aroma is fresh in the mouth, which is a local delicacy.Historical and Cultural

Yulin is an important town in southern China (ancient city), located in the southeast of Guangxi.

Legend says that during the Nanning Grand Festival, a salt merchant named, while transporting salt, was hit by a donkey and died.He didn't want to waste the donkey, so he salted and dried the beef.When he got home, he boiled the salted beef in a large pot.He also added spices likeStar anise, cinnamon, etc., to stew.When the beef was cooked, a fragrant aroma filled the room, and the neighbors smelled the aroma and came over.The host warmly invited the neighbors to taste, and everyone praised the delicious aroma of the meat.Because "Beef Jerky" has a delicious and fragrant flavor, "Beef Jerky" gradually became a popular local delicacy, and it also became a traditional Yulin food.Because "niuba" has a fragrant and delicious taste, "niuba" has gradually become a popular and beloved local delicacy, and also a traditional local specialty of Yulin.