What's delicious in Yulin, Guangxi?

Full of flavor, don't miss Yulin! Yulin White Powder: It carries auspiciousness and happiness.

On New Year's Eve, if you are a guest at Yulin's house, the hospitable Yulin people will definitely take out Yulin's unique food to greet the guests. It is round and bulging like an upside-down sieve, and is often accompanied by various seal cutting calligraphy. The content of a word is usually "Fu, Lu, Shou,".

Before eating, the owner pressed his hand on it, and this exquisite work of art spread out all the time, fragrant, sweet, crisp and crisp in his mouth, with endless aftertaste. This special food is what Yulin people call "white scattered" rice fragrance.

"Eating a good meal is to pray for good luck in the new year." Yulin people have a deep-rooted concept of harmony and auspiciousness in traditional China. Isn't this round parting a symbol of "family reunion"? The bulging shape with auspicious words is to wish everyone "much happiness, much happiness, long life and happiness" in the new year.

Centennial continuation

Yulin Sanbai began in what year and who, and there are no records of folk stories in local chronicles. However, according to the old Yulin of grandpa's family, when they were young, grandpa had been inheriting the traditional customs of their predecessors for about 100 years. What is rare is that Yulin people now have a special liking for the custom of offering sacrifices and welcoming guests every Spring Festival. Only in this way, the "fragile" Yulin White Scatter can span three centuries and continue to spread in our real life in the form of physical objects.

Unique craft

The process of making white powder is very special. There are many stresses on the main ingredient glutinous rice, and there are also strict requirements on the cooking of glutinous rice. The next step is to "copy" the white powder in the "white powder mold" with finely carved and excellent iron wood or lattice wood.

Baked white powder can be dried in the sun for more than a month, then dry white powder is "sugar" in sugar juice on sunny days, and then dried in the sun for more than ten days. The words on the white powder are painted red with edible cinnabar.

Until the end of the twelfth lunar month, take out the dried and sealed semi-finished products and put them into a peanut oil pot to explode. The shape of white powder-the diameter of popcorn is 30 cm.

From rice selection to cooking, ten processes are very particular. If each process is not in place, it may break, not form, arch or not open when frying.

Family self-production

Yulin Sanbai has a characteristic, although Yulin people live and eat for free. But the commodity economy has been running for more than 20 years, and none of the manufacturers are scattered in vain? Is Yulin people's business awareness so weak?

No, Yulin white powder has two characteristics. One is the seasonality of eating, and every household only eats it during the Spring Festival. When a year is long, the first month will only last for twenty or thirty days. When this year has passed, the white powder will disappear. Second, the spread from generation to generation is the form of "elimination" with the family as the unit, or the form of "production" by several households together.

1. White printing (pay attention to the printed words)

In the past, a large pot of glutinous rice was cooked with straw.

Make white powder

4. Put the white powder on the "basket". Fuck!

5. Successfully produce white powder

6. Dry the white powder. Clear fonts. Folk auspicious ancient prose! 、

If you need sugar, it will taste better

7. Stir-fry with a lot of peanut oil and handle it skillfully at any time. The popcorn is easy to run away, so be sure to clamp it with chopsticks at any time.

8. Complete white powder, successful production.

Tea bubble

Tea bubble, as its name implies, is the raw material used for making tea and drinking in daily life.

For a long time, there is a unique way of drinking tea in Yulin people's life customs. Yulin people are used to putting a "tea bubble" as white as snow and jade in their tea for visiting guests, adding a bit of natural fragrance to fragrant tea. Exquisite patterns and meticulous craftsmanship when making tea add a visual enjoyment to tea drinkers.

The materials used by Yulin people to make tea bubbles are mostly wax gourd, and sometimes papaya is also used. What material is used depends on the content of the tea bubble. The production process of tea bubble is very particular, from selecting materials to cutting flowers, from sugar to color; After more than a dozen processes of careful brewing by skilled craftsmen, ordinary wax gourd has been transformed into delicious and exquisite Yulin tea bubble.

Due to the change of lifestyle of Yulin citizens, Yulin tea bubble has gradually withdrawn from our sight. A few days ago, the cultural department has listed Yulin tea bubble as the "intangible cultural heritage" of our city for rescue and protection.

1. Dozens of tools

2. auspicious fonts carved by wax gourd

make tea

Positive suede leather

"Yulin Niuba" is a famous traditional food in Yulin. Mainly made of beef (commonly known as stick meat) on the buttocks of cattle. The meat is delicate and chewy, and it is fragrant after eating, which can be called a local specialty. "Qing Louis" contains: Niuba "red fragrance, handed down from generation to generation in Kuang Shi Liang Jia. It is light and sweet, deep red and crisp, and future generations are far behind. "

The Origin Legend of "Niuba" in Yulin

According to legend, when the Southern Song Dynasty opened its port, there was a salt merchant named Kuang who was exhausted by cattle on the way to transport salt. He was reluctant to abandon the cow, so he salted the slaughtered beef and dried it into dried beef jerky. When he got home, he cooked corned beef in a big pot. Stew with fennel, cinnamon and other spices. The beef smells strange when it comes out of the pot, and all the neighbors smell it. The host warmly invited the neighbors to taste it, and everyone praised the delicious meat during the dinner. Because beef looks like cow dung, some people call it "Niuba", hence the name "Niuba". Because of its delicious taste, "Niuba" has gradually become a popular flavor food.

Authentic Yulin Niuba, like coffee, is shiny, fragrant, salty and sweet, tough but not firm, and the more you chew it, the more fragrant it becomes. It is a delicious food for drinking and a good gift for friends and relatives. Yulin people often like to make cold dishes with cowhide and fried peanuts when they hold banquets and festivals. In summer and autumn, the bean jelly in each stall is often paired with beef. Niuba is made of fresh beef (the hind leg meat is the best, followed by the front leg meat) as the main material, and appropriate amount of licorice, Gan Song, clove, star anise, fennel, Radix Ginseng, dried tangerine peel, tsaoko, galangal powder, pepper, garlic, onion, sugar, lemon and good wine are added.

Yulin Niuba production has a long history, but the initial production scale is small and the sales volume is small. From 1930s to 1940s, Niuba in Wuchang West Street was the most famous. Canned and sold to Liuzhou, Guilin, Guiyang, Kunming, Chongqing and other places. After liberation, with the development of the commodity economy, the number of cattle has increased, and more people know the production technology than before. Niuba has become a must-have food in restaurants, restaurants and cooked food stalls.

In Yulin, people like to entertain guests with "Niu Ba" to show the host's great respect for the guests. On weddings and other festive days, the locals regard "Yulin Niuba" as the most advanced meal.

Method for making Yulin "Niuba"

It is not easy to make Yulin "Niuba", which is mainly reflected in the following aspects: First, pay attention to the selection of materials, and it is best to choose beef buttock bone (commonly known locally as "beef with sticks"), because only this part of beef is the most elastic and tough, and the made "Niuba" is delicious, thick and chewy. Few people keep scalpers now, so it is difficult to buy scalpers. Secondly, there are many ingredients. Illicium verum, cassia bark, osmanthus fragrans, clove, tsaoko, pepper, dried tangerine peel, galangal, cogongrass rhizome, garlic white and mushrooms are also essential.

Before making "Niuba", beef can be sliced, pickled and dried for later use, and the ingredients can be fried with peanut oil. The most critical process is stir-frying. Stir-fry beef slices and ingredients in a pot. In the process of cooking, the use of fire and slow fire should be appropriate. Experienced old masters can often grasp the heat, and the color and taste of "Niu Ba" are here.

It is precisely because it is not easy to make "Niuba" that it is difficult for people to eat the folklore "Niuba" now. There is a gap between the taste of "Niuba" in memory and that of "Niuba" in reality.

Beef brisket powder

Yulin beef brisket powder is made by exclusive secret recipe. Authentic beef brisket powder can only be eaten locally, just like Guilin rice noodles cooked by Lijiang River.

Beef brisket powder is the most authentic Yulin flavor snack and a famous traditional flavor food in Yulin. It is named after the cooked beef brisket is used as seasoning. Originated from the people. Up to now, it has spread all over Nanning and Wuzhou. The main ingredient is fine rice flour, and the ingredients are meat, eggs and steak, all of which are the characteristics of Yulin. Pour a spoonful of beef brisket powder made from old hot pot, which is delicious and refreshing. Yulin beef brisket powder adds food culture color to Yulin and beautiful brocade to Yugui Corridor.

Making:

Soak white beef brisket, pork ribs, beef tendon and beef tongue in clear water for half an hour, remove blood stains, move to a pot, cook with slow fire for half an hour, take out, cut into small pieces, wash the cut pieces of beef brisket again, air dry, add seasoning and cook for 20 minutes, and take out the pot. Stir-fry ginger, onion and garlic in a hot oil pan, sprinkle with a little wine, then pour in small pieces of beef brisket, add seasoning and stir fry, add seasoning bag, add broth and cook for 3 to 4 hours.

Fine rice flour made of high-quality white glutinous rice; When the water in the pot is boiled, put it in, stir it while cooking, pick it up when the vermicelli is gently broken, soak it in clear water, pick it up and dry it for later use; When in use, just heat it in boiling water, put it in a bowl, and add the raw materials, mixed juice and beef brisket.

The production process is as follows:

1. Wash the blood of beef brisket, put it in a pot and cook for 30 minutes, then pick it up and cut it into small pieces and marinate it with seasoning.

2. Stir-fry the onion, ginger and garlic in the oil pan.

3. Put the burdock and sachet (the gauze bag contains garlic, galangal, fishtail, cinnamon, pepper, fennel, star anise, licorice, tsaoko, dried tangerine peel, insect slough, pepper, clove and other ingredients) and add the beef bone soup.

4, stew for 3 ~ 4 hours, then pour the original soup to boil, add monosodium glutamate.

When eating, heat the cooked rice noodles in boiling water, scoop up the drained water and put it in a bowl. Add the beef brisket and raw juice. Its characteristics are delicious, smooth, slag-free, sweet and refreshing.

Meat and eggs

"Zhou Yulin, Wanzhou, Qianzhou, is sweet and crisp, full of oil, and the meat and eggs jump three times. The beef is sweet and delicious."

Meatballs, Yulin is called meat eggs. Yulin meatballs are white, tender, crisp, slag-free, delicious and elastic. When falling from a height, they can bounce10-20cm. Meatball soup and fried meatballs are the delicacies of the banquet. During the Republic of China, many restaurants and restaurants in Yulin sold meatballs. From 1930s to 1940s, there were more than a dozen stalls specializing in meatballs in the urban area.

After liberation, the traditional production technology of meatballs was inherited and popularized. In the 1970s and 1980s, apart from several big restaurants, many cooked food stalls and corporate chefs cooked meatballs. There are several famous meatballs, which make them rich. In the late 1980s, there were 20 or 30 stalls selling meatballs every day in major food markets in urban areas.

The production of meatballs has a complete operation process. Beef with hind legs is generally better, and lean meat can also be used instead. Remove the tendon and film from the selected beef, cut it into thick slices and beat it into pulp. Put the meat slices on a smooth bluestone board and turn them with a mallet (litchi mallet is better). Uniform force and moderate speed. If it is too fast, it will not come apart, and it will easily become rotten and tasteless. The pulp should be put down by hand, and the meat doesn't stick to your hands. Move the minced meat into a large pottery bowl, and add appropriate amount of water, salt, pepper and monosodium glutamate. The producer opens his fingers and inserts them into the meat stuffing, and keeps stirring in the same direction to increase the micropores of the meat stuffing and form a net structure, so that the moisture and seasoning are uniform; Then lift the whole meat stuffing and beat it in the bowl for more than a dozen times in order to increase the crispness of the meat and eggs by pulling the meat stuffing apart and automatically shrinking it. After heating the water in the pot to 50 degrees, grab the meatballs with your left hand, and grab them with a little force to make them emerge from the circle formed by your thumb and forefinger. Hold the spoon in your right hand quickly, pick up the meatballs the size of your thumb and put them into the pot. Heat the pot water to a slight boil, and when the meatballs float, take them out and put them in a container.

At present, a meat grinder has been introduced to grind meat instead of the most laborious manual process of mashing pigs and beef. In three minutes, 1.5 Jin of beef can be ground into pulp, which is 20 times more efficient than beating with a wooden pestle, but the brittleness of meatballs is reduced. Beef is ground once or twice with a meat grinder, ground into coarse pulp, and then beaten with a mallet, which not only improves the work efficiency, but also keeps the meatballs crisp.

Didou cake

Liang zong

"Grain Zongzi" was first seen in the records of local customs in the Western Jin Dynasty. It is a kind of food wrapped with rice leaves and made into sharp corners or palm leaves. It is characterized by using only glutinous rice without stuffing, cooling after cooking, drawing it into thin slices with silk thread when eating, and pouring honey or sugar. Yulin people call it' Triangle Zongzi' or' Cold Zongzi'.

Technology:

When making fragrant glutinous rice balls, firstly, soak the big and pure fragrant glutinous rice balls in clear water, add a proper amount of concentrated alkaline water, stir and soak them for 10 hour, take them out, rinse them twice, put them in a bamboo basket, drain the water, wrap them with bamboo leaves into triangular or long rice balls, tie them up and cook them in a pot for three or four hours. After cooling, the bamboo leaves are stripped off, and the cold jiaozi is crystal clear, golden yellow and rich in aroma. Cut the delicious glutinous rice dumplings into small pieces, put them in a bowl and sprinkle with honey. Sweet and delicious, sweet but not greasy, with the characteristics of soft, smooth, tough and refreshing.

Raw meal powder