Low annual rainfall in Yulin contributes to its premium jujubes — large, sweet and finely textured. In addition, lamb from Dingbian is tender, delicious and free of mutton odor at an affordable price, so you can enjoy it to your heart’s content. Other local specialties include Mizhi donkey intestines, Dingbian baked buns, Suide fried twisted pastries, Qingjian pancakes and Jiaxian horseshoe pastries.

Shaped like a horse’s hoof, this pastry was once a prestigious gift for visiting relatives and friends in Jiaxian. Made from refined flour, lard, honey and white sugar, it features a brownish-yellow hue with distinct layered textures. Crisp, fluffy and sweet, it also keeps well. The pastries made by Master Gao Lianwang in Gaojia Lane, Wudao Alley, Lingyun Road are widely renowned. Do try them if you have a chance.

A signature snack of Yulin, Shaanxi, it takes its name from soybean milk, the main ingredient. Golden in color, it is crispy outside and silky soft inside, melting instantly on the tongue. It delivers a rich, sweet and mellow bean flavor.

A local saying goes: One would rather part with family than give up donkey intestines. The delicacy is slowly simmered in spiced brine, then stewed with soy sauce, chili peppers, Sichuan peppercorns, scallions and ginger slices until thoroughly tender. It gives off an inviting aroma the moment it is served. Savory, spicy and tender when paired with the original broth, it remains appetizing no matter how many times you taste it.

This classic Northern Shaanxi dish uses pork, mutton and chicken as the main ingredients, supplemented with wood ear mushrooms, daylilies, kelp shreds, chives and spinach. A trip to Yulin would not be complete without trying it, as it once served as an imperial court dish. Legend has it that Emperor Qianlong tasted and highly praised it during his incognito visit to Yulin. Later, it was introduced to the palace and served as the grand finale for entertaining foreign envoys.

Yulin tofu is crafted from high-quality soybeans and the renowned "Peach Blossom Spring" water from Puhui Spring, using sour slurry as the coagulant. The finished tofu is snow-white, tender, springy and full of delicate flavor. When Emperor Kangxi toured Yulin, he was served this dish and spoke highly of its taste. He poetically named it Fragrant White Jade Slab with Red-beaked Green Parrot, making the tofu famous through the ages.

This dish features a medley of various lamb offal with diverse shapes and textures. It has a balanced tangy and spicy taste, with no fishy smell or greasiness. The savory broth stimulates the appetite and is highly nutritious. Perfect for cold northern weather, it warms the body instantly — diners often start to feel warm halfway through the bowl and break into a sweat after finishing it. It is both budget-friendly and easy to enjoy.

Fushi Road is lined with restaurants serving authentic Yulin flavors. Highlights include the budget-friendly Ancient City Flavor Restaurant, a shop famous for traditional Northern Shaanxi noodles, Mongolian lamb restaurants serving fresh, odor-free mutton, Hengshan Laowuhuan Braised Lamb, and homestyle eateries of old Yulin. Here you can sample a great variety of local specialties in one stop.