The meat and vegetable barbecues are born to fly, run on the ground, swim in the water, and go up the mountains. People and everything in this place can make barbecues. As long as you eat it once, you will never forget it.
Yunnan has a large altitude difference and rich species. Because it is a multi-ethnic province, the food culture is mixed and mixed, and it has a unique Yunnan taste. The ethnic minorities in Yunnan have historically had the habit of roasting fire ponds. When the firewood is burned out, only the red hot charcoal is left, and then the food is baked on it, and the cooked food is extremely fragrant. Vegetables and fruits, wild vegetables, poultry, aquatic products, etc., are roasted everywhere.
Picture/Vision China
Yunnan barbecue has a wide range of ingredients, such as beef, steak, vermicelli, large intestine, yellow throat, chicken feet, chicken hamstrings, pig skin, pigs Feet, insects, mushrooms wrapped in meat, green onion skewers are very much. There are also many vegetarian dishes, such as eggplant, fungus, potato, leeks, melon, tofu, green pepper, lotus root slices, cowpea, baby cabbage, etc. are also very popular.
The more exaggerated ones include chicken butt, pig gum, pig sphincter, pig placenta and other rare things that are rare and can be eaten in the magical south of Caiyun . In addition, the roadside barbecue stalls in Yunnan are particularly prosperous, and they have even become an important local "social venue". The laughter and noisy start from the barbecue stalls and end with the barbecue stalls.
The small skewers in Zhaotong, Yunnan are especially famous. The locals call the small skewers "Baby Shao", and they are grilled as a whole and not sold in a single order. The ingredients are mainly selected yellow beef, first immersed in the secret stewed soup, and then the barbecue chef flips and grills over the fierce fire to lock the taste in time. This picture is like a wonderful play that tempts the appetite. It flips back and forth, the fire is smoky, the meat is scented, and the seasoning is spilled. The seamless connection between the inheritance and the revolution perfectly embodies the art of barbecue.
Yunnan Jianshui barbecue is the representative of Yunnan barbecue in many people's minds. There is an ancient well in Jianshui County. The locals rely on it to make delicious Jianshui tofu. After brushing the oil, putting on tofu, and slowly roasting, the tender yellow tofu becomes brown, loose and swollen with the sparkling sparks. Pick it up, wrap it in water, and eat in two mouthfuls. The outside is crispy and not burnt, and the inside is delicious and tender, sour and hot.
The ethnic-style barbecue also occupies a place in Yunnan barbecue, mainly meat, aquatic products, and wild plants as spices, such as lemongrass, sweet willow, banana leaves Wait, the taste and taste are unique. To bake flakes or large pieces of food, first clamp it with a bamboo board, and then tie the citronella grass to lock in the fragrance and moisture. Open after roasting, the heat and aroma are surging out instantly, the food is beautiful in color, fresh, fragrant, crisp and tender, and the tongue produces fluid.
Dai-flavored barbecue represents grass-roasted fish. Picture/sohu.com
Yunnan "Food Road" also has the name of an old barbecue. Speaking of Gejiu barbecue, "insiders" would recommend the Railway Station Barbecue Street, which is a gathering place for barbecues, and it is also the place where many old people's barbecue complex. Put pork or beef strips on a thin bamboo skew of about 15 cm, marinate it with salt, star anise, grass fruit and other condiments, then put it on a wire rack and bake on charcoal fire. The most different is that Gejiu small meat skewers are sweet and can be eaten with white sugar powder after they are baked.
So many kinds of patterns, rich and delicious, would you like to try Yunnan barbecue?
文丨Sauce
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图编丨Geethan
