Let's talk about barbecues in several places. There is no best evaluation, and each has its own advantages and disadvantages. Let's share it and see if my title of eating goods is still qualified.
Jinghong's climate is hot and humid, so the barbecue is sour and spicy. As long as it moves, it will be used for barbecue. Like bamboo worms, mice and grasshoppers, it is a proper paradise for eating goods. The famous Menghai roast chicken, beef jerky, oil choke tube, chicken feet, Dai bean jelly, mixed screws, citronella grilled fish, and deadly small skewers. You can't put chopsticks down at once, so you just need to clean them up. Jinghong city is full of barbecue stalls. The more people there are at night, some of them can eat until dawn. It's just a little spicy, which many people can't accept. Suitable for younger friends to taste, coupled with a few bottles of cold beer, cool until sunrise in the east.
It is essential to eat barbecue and tofu in Jianshui. It was just dark, and three or five couples were eating tofu around the charcoal stove. Jianshui tofu is unique and diverse. There is a row of iron bars on the small charcoal fire, and an inch square of tofu is piled beside the fire. If you eat a few, you can pull it into the middle of the iron bar and bake it. When tofu becomes fatter and fatter, you must tear it apart by hand, or dip it in Chili noodles or sufu sauce and put it in your mouth with a mouthful of fragrance. My favorite is stinky tofu. When I first mentioned it, it smelled sour and had the appearance of wool, and I couldn't help but feel scared. This can also be eaten. When tofu is placed on a charcoal fire, it will be grilled on both sides with rolling, and the brown skin will slowly nourish the bean juice inside. In an instant, the fragrance of beans will float away, bite down, crisp outside and tender inside, soft and directly into the throat. Jianshui's barbecue only remembers roasted tofu, which is suitable for slow food. A small piece of tofu was baked out of the world by Jianshui people.
When it comes to barbecues in Dali, the most impressive thing is to bake breast fans. The thin milk fan, baked by charcoal fire, becomes soft and crisp, and then stained with white sugar, which has a strong milk flavor and crispy feeling. There are also live shrimps in Erhai Lake, which are fried with flour, crisp and sweet, and finally the remaining dregs are reluctant to throw away. The barbecue in Dali is light and suitable for light taste.
As the capital city of Kunming, the barbecue is chaotic, and all tastes in the province can be eaten. Even barbecues from Sichuan, Guizhou and Northeast China have settled here. You can choose your tastes according to your own preferences, but it is also a pity that each taste lacks the feeling of tasting in the local area.
There are also many delicious barbecues in Yunnan, such as baked potato in Zhaotong, Tang Huo barbecue in Lijiang, roasted plantain and dried black pig in mangshi, which are all delicious foods. To say where the barbecue is the best, I think the taste in my hometown is the best, because the barbecue in my hometown is a kind of warmth, a kind of memory, and a yearning that makes the whole world drool.