Guilin cuisine yuba
Guilin yuba production of more than a thousand years of history, with clear and strict territorial, both in the domestic and international markets, consumers recognize the "Guilin yuba" signs. "Guilin yuba" has received national geographical indication protection. Guilin yuba Because of its protein-rich, low in cholesterol and saturated fat, or plant nutrients, known as the "Vegetarian Flower" products in addition to domestic market, but also exported to Southeast Asia, Europe, America, Japan, Australia and other countries and regions.
Guilin yuba about prevalent in the Tang Dynasty, when, Guilin is north of the Central Plains, south of the city of Lingnan Buddhism in this vibe, temples Lin Li, the prevalence of fast food. Yuba as a vegetarian it will rise. Since the Tang Dynasty, people from generation to generation, has followed so far, Guilin yuba has become traditional food. Thanks to the Lijiang River and Peach Blossom River Soak soybeans and especially the traditional production process. Finished color yellow, light oil, fat branches, hollow crisp, good quality. Containing 45% protein, 25% fat, low cholesterol and saturated fat. Yuba eat a lot of fried fried stew stew can be. Whether for a main course or side dish, can be cooked Ning out the color of fresh, tangy flavor, tender and crisp, chic charm of meat, vegetarian dishes.