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 for 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 commodity economy, the number of Niuba production increased, and more people knew the production technology than before. Niuba has become a must-have food in restaurants, restaurants and cooked food stalls.

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.

Yulin meat and eggs have a long history, and you can also feel the charm of these special foods during the production process. Yulin meat and eggs are very distinctive snacks in Guangxi. Yulin meat and eggs are made of beef? As the main ingredient, the cooking method is mainly cooking, and the taste is salty and fresh. Would you like to make special snacks with the recipes provided by the food street website? ! ?

Yulin meat and eggs, also known as meatballs, is one of the local specialty snacks in Yulin. Yulin meatballs are white, tender and crisp. Slag-free, delicious, elastic, and can bounce 10-20 cm when falling from a height. During the Republic of China, many restaurants and restaurants in Yulin sold meatballs. Meatball soup and fried meatballs are the delicacies of the banquet. From 1930s to 1940s, there were more than a dozen stalls specializing in meatballs in the urban area. Those experts who make meatballs attract customers with their unique flavor and have a prosperous business. But it only sells 4 kg to 5 kg every day.

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.

1990 introduced a meat grinder to grind meat instead of the most laborious manual pulping process of 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.

Beef is the best choice for Yulin meat and egg production, and the hind leg meat can also be replaced by lean meat.

Meat, eggs and cattle in Yulin are all purchased in major supermarkets in Yulin.

The following is a picture of Niu Batu in Yulin.