Yulin Guangxi Food

Last updated by  at 2013-11-3

Yulin Guangxi Featured Food:

Yulin Tea Desserts

Yulin tea desserts are lightly sugary desserts for tea. And they are carefully carved artistic crafts too. These tea desserts can be dated back to Song Dynasty. In Qing Dynasty, the rich people in Yulin gave the tea desserts to all relatives and friends when they married their daughters. When the bridegroom came to the bride’s family, the bride’s parents should gave them exquisite tea desserts for gifts and the bridegroom’s family should do the same thing in return. During Spring Festival, the citizens of Yulin treat their guests by these desserts.

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Yulin Meat Egg

People in Yulin call meatball the meat egg. The Yulin meat eggs are made by choosing fresh meat, slicing, beating and putting seasonings like salt and pepper into it. After the grated meat was made into the meatballs, put them into the boiler and boil it until they look white. The meatballs taste tender and delicious without any residues. The meatball is also flexible. If you drop it from a high place, it could bounce up 10-20 centimeters. The meatballs soup and fry meatballs are the regale of any feast. In ancient China, the meatballs are the tribute to the emperor. The meatballs are good for people’s health, stomach and bowels.  

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Candied Rice Puff

The candied rice puff appears yellow and glossy. Its shape looks like a beehive with moderate hardness and sweet, crisp taste.

Crisp Meat And Peanuts

To make this dish, you need to prepare pork and peanuts. First, slice the pork and bloat it for five hours with seasonings. Then, fry the pork with starch on it and fish it out when the pork turns golden. Fry the peanuts in the same way until they look golden too. The pork is crisp outside, but tender inside with a unique flavor of peanuts.

Honeydew Batatas

Put the big batatas of Yulin into the honey and then braise them or boil them together. It tastes sweet, but not saccharine. It is one kind of healthy food that could prolong life if you eat it so often.

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