Zhaotong is located at the junction of Yunnan, Guizhou and Sichuan provinces, where people have frequent exchanges. The migration of population has made Sichuan cuisine, Guizhou cuisine and Yunnan cuisine merge here, forming Zhaotong cuisine with three flavors. Let's talk about the most popular Zhaotong dishes (snacks).

Oil cake and thin bean powder

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Oil cake and thin bean powder is a traditional snack of Zhaotong people. The perfect combination of golden crispy oil cake and thin bean powder with a fragrant smell makes this snack enduring. The oil cake takes potato as the main raw material, and selects high-quality potato produced in the cold mountainous areas of Zhaoyang District, such as Xiaolongdong and Jingan Xikui Liangzi. After cooking, it is chopped, wrapped in thin rice paste, fried in oil until golden, and then taken out. The fried oil cake is golden in color, crispy on the outside, soft and sweet on the inside, and exudes the unique fragrance of potato. Thin bean powder is made of high-quality peas, ground into flour, and then boiled with ginger and other condiments. The cooked thin bean powder is light yellow in color and pleasant in fragrance.

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Put it in a bowl, sprinkle with a little chopped green onion, pepper noodles, pepper noodles, etc. The thin bean powder is light yellow, the chopped green onion is green, and the pepper noodles are bright red, which makes people feel uncomfortable. Take a sip and smack your lips. It's really cool! This delicious food is not only eye-nourishing, stomach-nourishing, but also beauty-nourishing! Because thin bean powder is made of peas, drinking thin bean powder often can dispel spots and maintain beauty!

In Zhaotong, Yunnan Province, beef skewers are not accepted for ordering. If you want to eat, please order 5 skewers or 1 skewers. Only in this way can it be delicious. Masi barbecue. It is a famous local barbecue shop in Zhaotong, and its name is taken from the boss's name. Ma Si, the boss, is a master figure in Zhaotong barbecue. At the earliest Zhaotong barbecue, the old cattle that had been unable to do any work were selected. Ma Sijia's beef skewers are basically three-year-old cows. If they are older, the meat quality will be slightly older. Zhaotong beef skewers taste refreshing, but stringing is time-consuming and laborious.

Masi barbecue needs about 15,6 skewers by hand every day, which is also a very hard challenge for the veteran. Of course, in addition to the choice of beef and the way of wearing it, it is also necessary to inject soul into Zhaotong kebab-boiling brine soup. Soak the string into the flavor before baking, and then bake it quickly with strong fire to lock the flavor. Baked until it is ripe in June or July, and served with local dried peppers, the alacrity of "three small barbecues a day" has begun.

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