The inspiration of natural geography to Yunnan people's barbecue is endless. "Zhaotong string", "Jianshui roasted tofu" and "Dai grilled fish" are just the tip of the iceberg.
Generally, Yunnan barbecue treats meat ingredients with great care. Common beef, mutton and various internal organs need to be cured in advance, while duck tongue, pig tail and chicken feet need to be cured first.
After pickling with more than a dozen spices, soaking in various unique and secret bittern, we finally get a skewer burning with charcoal fire, and the gravy mixed with oil bursts in the mouth, which is a new baptism of the soul.
There are also some exotic insects, such as cicadas, dragonflies, bamboo worms and silkworm chrysalis. Most of them are fried first and then baked. After a bite, you can hear the perfect crunchy sound of "click". Although the meat is not much, it is better than the crispy taste, and the aftertaste is not different at all. (Not a dark disc. )
The performance of baked vegetables is not inferior. Crispy melons and sweet, warm and glutinous lotus roots are sweet to the heart. When the rainy season comes, the wild mushrooms on the mountain sizzle in the firelight ... what an intoxicating picture.