Last updated by samshen at 2013-11-4
shaanxi yulin food....
Yulin Featured Food:
Yellow Wine (turbid Wine Or Rice Wine)
People of all counties in Yulin drink Yellow Wine in winter. The making method is to wash clean the yellow rice and soak it in boiled water for 1 hour first, then grind it to powder on a roller, braise it in a boiler. After it is cooked, get it out to cool. Then mix barley wine with the cooked soft yellow rice and put the mixture into an earthen pot that has been washed by some wine before hand. Cover it tightly and put it in warm place to make it ferment thoroughly. At last, put the already fermented pot into the underground of the yard to make it frost in a natural way. In such away, it will taste sweater. When it comes to drinking it, use cold water to soften it, filtrate out the rice residues and boil it. Then the Yellow Wine that is sweat, mellow, a little acid is ready. It is a typical rice wine in the north of Shaanxi Province. in Caohua area of Yulin, people soak cooked fried rice in the wine and then drink it. It tastes even better.
Mung Bean Vermicelli
It is a snack eaten in Shenmu County. Add some white vitriol water to mung bean powder and blend them thoroughly. Boil some water in a boiler and when the water is boiled put the watered mung bean powder into the boiler. Stir it quickly with a wooden scoop until the paste turns transparent and bright. Then pour it on a oiled wooden chopping broad, scrape it into thin vermicelli with a wooden knife. After it cools, cut it into small pieces and roll them into a coil. Then cut it again into thin pieces and add flavorings into it and blend thoroughly. It tastes cool and delicious, transparently bright. It is the best food that makes you cool in summer.
Leaven Dough Oil Pie
It is a snack eaten in Wubao area. Leaven some flour, mix it with dry flour and buck and leave it for half an hour. Then cut the leavened flour into five bars. Roll each one into very long and wide piece with wooden stick. Put some sesame oil, salt to it and roll into a shape of stick. Cut it to two pieces, make them back to back, tweak it while press each end of the two pieces together. Stave them, roll into thick pie of 2 centimeters, apply some oil, and parch them again and again until they turn golden color. It tastes savory, crisp, as well as soft.
It is also the snack of Dingbian and Jingbian areas. Slaughtering lambs is profitale in two ways. Lamb fur possesses beautifully black luster, very soft and has a pattern of water wave. It is the top grade fur material of overcoat popular among rich women. On the other hand, the mutton can be cooked into superb cate. The making method is like this. Chop the mutton altogether with bone into square pieces. Pour some sesame oil into a pan and heat it. At the same time, put into Chinese prickly ash, pepper, shallot strip, garlic pieces, salt, and soy sauce. Fry them thoroughly until they give out fragrance then put into the mutton and fry for 10 minutes. After that, pour some warm water into the pan to braise it to half done. Then braise it on a cooking cage in a boiler until it totally done. Before it is served on table, put some shallot pieces on it so it will be more delicious. It is beyond words to describe how dainty it is unless you taste it by yourself. It is the best dish for the
It is a snack eaten in Fugu area. Wash the millet first and soak it in cold water for ten to twenty minutes. Then get it out and grind it into rice plasm with some fresh water. Pour the plasm into a boiler. Heat the boiler while stir the plasm. When it is going to be done, add some punt-pole seed powder into it. Pour the already done rice plasm on a grain sorghum foil and press it into a thin pie. After it cools, make another such a thin pie on it, again and again. Before eating, cut it into thin pieces, put on sesame, mustard, capsicum oil, sesame oil, vinegar and other flavorings. Tt is especially delicious when it cools.
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