Every day we are exposed to food, and there may be many people who know how to say its name, but how many people know its historical sources? Moreover, tasting food is not only a kind of enjoyment, but also an art, we must not only know its name, but also to understand its history, which is a kind of respect for a kind of food. The following Xiaobian will take you to understand a traditional snack in Yulin.
There are countless traditional dishes in Yulin, but the most famous and popular is Yulin Niuba, and the two more representative brands are Niu Uncle Niuba and Wu Changchang Niuba. At the same time, Uncle Niu's Yulin Niuba (Food) won the gold medal in the 2017 Yulin Special Tourism Commodities Competition.
How exactly the Yulin cow is produced can start with the cow.
Cattle are mainly used for ploughing the land, pulling carts, and for labor, also known as "ploughing cattle". In 214 BC, the thirty-third year of Qin Shi Huang, after the Qin Dynasty unified Lingnan, the Culture of the Central Plains, farming techniques, and farming animals and agricultural tools were also brought into Guangxi with the Central Plains immigrants
In the Han Dynasty, many cultivated cattle were also transported into Guangxi in the Central Plains. There are many pottery cattle and pottery ox cart models excavated from Han tombs in the Xijiang, Nanliujiang and other places, reflecting that there were more cattle in Yulin at that time, and the cattle were mainly used in this period.
After the Tang Dynasty, the area of rice in Guangxi expanded, and buffalo breeding developed rapidly. There are more buffaloes in southeast Guizhou that reflect The Yulin of Guangxi.
By the Song Dynasty, the Central Plains population moved into Yulin in large numbers, and a large number of Central Plains immigrants had already moved to Yulin. At the same time, it has also brought in advanced breeding technology, Guangxi Yulin due to the river ze valley more land, abundant water and grass, cattle breeding has also developed greater.
During the Qing Dynasty, cattle from Guangxi were exported to the Central Plains.
At that time, cattle were not only used as the main production tool resources, but also a symbol of ancient wealth and strength, when the cattle were mainly used for ploughing the land, pulling carts and carrying goods and other labor services, naturally it was inevitable to live and die, so in the era of lack of materials, the slaughtered cattle were not easily eaten but made full use, the Yulin people peeled off the cowhide to make leather, beef as the essence of the cattle, mostly for air drying and preservation for emergency needs, but only the rich people can afford to eat.
Later, with the improvement of living standards, beef also gradually entered the life of the common people, and most of the Yulin people at that time were migrated by the Central Plains people, and they combined the production technology of the Central Plains and northwest nomadic peoples with local spices and flavors and boiled beef according to the characteristics of Yulin climate, so they developed and produced Yulin beef with unique flavor. Among them, Yulin Niuba has a small story
There are records that the Northern Song Dynasty Tao Gu wrote the "Qing Yilu": Niu Ba "Chi Ming Xiang, the ancestral Kwong Shi Liang family also." Light and sweet, yin red and crisp, beyond the reach of future generations."
Legend has it that during the Kaiqing period of the Southern Song Dynasty, a Yulin merchant Kwong Shiliang formed a cattle convoy in the early years to carry salt and spices into the city to buy and sell, in the process of transportation, one of the salt trucks fell down the slope to the cow fell and fell seriously injured, Kwong Shiliang reluctantly slaughtered the cow and removed part of the beef rump meat, and used the salt and spices to pickle and dry it with the car and bring it back. After the pan, add more than a dozen flavors of condiments and simmer. Neighbors smell the incense and visit, taste it and praise it, and suggest that this activity should be pushed into the market.
Since then, Yulin beef with strong regional characteristics has begun to be popularized on the market, and has gradually become a favorite food of Yulin people, and has also become a traditional flavor of Yulin.
Authentic Yulin beef bar, dark and bright color, color like coffee, bright oil, strong aroma, salty and sweet, delicious and refreshing, tough but not firm. Anyway, the meat is fine and chewy, and it is full of raw flavor after eating, which is a local must..
The Yulin people hold feasts and festivals, and Duoxi uses cowbars and fried peanuts and rice as cold dishes.
In summer and autumn, the cold mix of the stalls is often paired with cowbars. Especially beef brisket powder.
Because it is often used as a side dish, "Yulin beef sauce" also came into being
Its detailed process is as follows:
1. To make a cow bar, you must use the best beef rump meat (commonly known as stick meat), the meat of this part is fine and chewy;
2. The knife work of cutting cattle is very exquisite, it must be thin enough and long enough, so that it is easy to dry into the taste, and a good knife worker can slice a piece of beef five centimeters thick into about 1 meter and five long, 3 mm thick beef slices;
3. Put in the basin, add white wine, salt, soy sauce, sugar, monosodium glutamate, ginger juice, garlic white, green onion white, baking soda, nitrate water, mix well and marinate for 1-2 hours.
4. The air-drying process is mainly to spread the cut beef slices on the bamboo strips, dry them in the sun for four or five hours, about 70% dry
5. Wash the pot, put a little oil and burn until eight ripe, (clear oil is unused vegetable oil, cooking cows using tea oil or peanut oil is best), add star anise, grass fruit, sand ginger, cinnamon, cloves, osmanthus flowers, orange peel, thatched root, ginger pieces (cracked), garlic white (pat cracked), soaked shiitake mushrooms and stir-fry, and then put in the sun-dried dried meat and stir-fry over medium heat
6. When the meat is soft and there is no juice in the pot, add clear oil and stir-fry, cover the pot, and simmer slowly for 1--2 hours over low heat. In the middle, you need to remove the lid and stir-fry on time to avoid scorching.
7. After simmering the beef, pick off the ginger, garlic and spices, control the oil sauce and let it cool, then change the knife to cut the pieces and serve. It can also be prepared with other ingredients
"The crowd ate the incense!" This is the charm of the cowbar, I believe that the cowbar is not only a gift to relatives and friends, but also to be made into a packaged commodity, out of Yulin, out of Guangxi. On the shelves of supermarkets around us, it appears everywhere, and even walks on the tables of thousands of households, so that more people can taste it and feel the delicious and warm feelings brought by Yulin people to everyone. "The people take food as the sky", hoping that Yulin Niuba will still maintain the most primitive taste in the future. Of course, if you're visiting Yulin, you can't miss this classic local food!