Recommended Local Snacks at the Wave Valley

Thanks to its unique geographical location and regional culture, Yulin boasts a diverse culinary scene. Its signature delicacies include Mizhi Donkey Intestines, Dingbian Baked Cakes, Suide Fried Twisted Buns, Qingjian Pancakes and Jiaxian Horseshoe Pastries.

A classic local snack of Yulin. Dough is made with oil, sugar and water, kneaded, rolled thin and cut into horseshoe-shaped pieces, then deep-fried over gentle heat. Crisp, fluffy and sweet, it is a perfect treat for banquets and gifts for relatives and friends.

It was once a tribute food in the Tang Dynasty. A poet of the Qing Dynasty wrote verses in praise of it, testifying to its long history and great popularity. Light and easy to carry, it is a favorite travel snack. Warm in nature and rich in maltose nutrients, it is also a traditional nourishing food for women during the postpartum period after being fried in sesame oil.

Donkey intestines and related products are high in complete protein, containing all eight essential amino acids in an ideal ratio for human absorption, delivering high nutritional value. They also contain fat, carbohydrates, vitamins and minerals.

Cold jelly is widely enjoyed across Shaanxi, and Yulin has its own distinctive version made from ground millet. Served in thin strips seasoned with sesame seeds, mustard, chili oil, sesame oil and vinegar, it tastes refreshing and delicious when eaten cold.

A specialty of Wubao. Mix fermented dough with dry flour and alkaline water, and let it rest for half an hour. Divide the dough into five portions, roll them into flat sheets and spread sesame oil and salt evenly on top. Roll the sheets into sticks, cut each into two connected strips, twist them together, then press and roll into cakes about 2 millimeters thick. Fry the cakes on a griddle with oil until golden brown.

Local people in Yulin have developed exquisite cooking skills over time, creating a great variety of popular snacks, such as Suide Fried Twisted Buns, Qingjian Pancakes, Zhenchuan Dry Baked Cakes and Dingbian Buckwheat Noodles. The must-try lamb offal stew gets its name from a mixture of lamb blood, heart, liver, lungs, intestines and tripe. These ingredients are collectively known as "lamb entrails" in local dialect.

Yulin tofu has a long history. Back in the Ming Dynasty, due to the lack of non-staple foods in the frontier area, locals made tofu using peach blossom spring water from Puhui Spring. The finished tofu is tender, smooth and fragrant.

There are various ways to cook Yulin tofu. Fried tofu curd is especially renowned: golden in color, crispy on the outside and soft inside with an inviting aroma, ranking among the finest tofu dishes. The local tofu feast is well-loved by food lovers at home and abroad. Plain fresh tofu is also a gem of Yulin cuisine worthy of wider recognition.

Bordering Inner Mongolia, Dingbian County of Yulin is influenced by Mongolian customs, and eating hand-grabbed lamb is a local tradition. Lamb is cut into large chunks, marked and stewed thoroughly. Diners pick up their marked portions by hand. Even simply boiled in plain water, the meat is savory, tender and free of unpleasant mutton odor.

A time-honored classic dish of Yulin. Cooking with chrysanthemums dates back more than 2,000 years. As early as the Sui and Tang dynasties, imperial chefs prepared this hot pot: simmer clear broth, fish balls, fresh meat and chicken breast in a pot, add chrysanthemum petals and stew briefly with the lid on. The soup is tasty, the meat tender, and the floral fragrance blends perfectly with the savory broth. This dish was named the chrysanthemum hot pot.