Guangxi Cuisine: Yulin Beef Jerky – Spiced Local Delicacy
1. Origins and History of Yulin Beef Jerky
Yulin Beef Jerky comes from Yulin, Guangxi, dating back to the Southern Song Dynasty. Originally a ceremonial offering, it became a popular street snack. This traditional dish is a true gem of Guangxi Cuisine, carrying centuries of local flavor and culinary heritage.
2. Cultural Significance and Local Flavor
Known as a “Yulin specialty,” this beef jerky is essential for family feasts and festivals in southeastern Guangxi. It represents the warmth of local hospitality. Visitors can enjoy it with rice noodles, porridge, or drinks. Its rich aroma and deep flavor make it a highlight of Guangxi Cuisine.
3. Ingredients, Preparation, and Taste
The main ingredient is carefully selected yellow beef rump, locally called “dabang meat,” simmered with star anise, cinnamon, cloves, and over ten spices. The traditional process follows “marinate, sun-dry, then slow-cook” for 12 hours. The result is glossy, deep red beef, tender yet chewy, with layered spice and a hint of wine and licorice.
For authentic tasting, visit Dabeilu and Jiefanglu in Yulin old town, at stalls like Wu Changchang or Wen Shiliu. Prices range from 40–70 RMB per portion. Vacuum packing is available for souvenirs. Note: this cold-eating beef jerky is chewy; cut small pieces if your teeth are sensitive.
Tasting Tip / Travel Advice
Traveling in southern China? Don’t miss this century-old meat flavor hidden in Yulin. Yulin Beef Jerky may not be as bold as Sichuan hotpot, but its rich, lingering taste is a unique part of Guangxi Cuisine. Add it to your #ChinaFoodBucketList# and experience true southern culinary depth!
