《清异录》载:牛巴“赤明香,世传邝士良家脯也。轻薄甘香,殷红浮脆,后世莫及。”玉林牛巴尤佳。但因制法复杂,配方奇特,烹制要领很难掌握,故不轻易向外流传,是独有的地方风味食品。春节前我去了趟广西玉林,得以品尝到这久负盛名的小吃,那气味醇香,色泽暗亮,肉质细而有嚼劲,入口生香且越嚼越香,食后满口留香,令我回味无穷。在当地友人的帮忙下,几经波折,我终于 “Clear records” contains: Niubiba “Akashi incense, the world Biography Kuanshi Liang home also thin sweet incense, Yin Hong crisp, later Mo Mo.” However, due to complex system of laws, unique formula, cooking essentials is difficult to grasp, it is not easy to spread out, is a unique local flavor food. I went to Guangxi Yulin before the Spring Festival to enjoy the prestigious snacks, which mellow smell, dark color, fine and chewy meat, the more fragrant and chewing the more fragrant, full mouth after eating fragrant, make me aftertaste endless. With the help of local friends, after many twists and turns, I finally