Where is the best barbecue in Yunnan?

I have been to many places in Yunnan, and I am a foodie. I will try the local food one by one, otherwise I will feel that I have not enjoyed myself.

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, and it will be used for barbecue as long as it moves. Like bamboo worms, mice and grasshoppers, it is a suitable paradise for eating goods. The famous Menghai roast chicken, beef jerky, oil choke tube, chicken feet, bean jelly, screws, citronella grilled fish, and deadly little strings. You can't put chopsticks down at a glance, just 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 to go home.

It is essential to eat barbecue and tofu in Jianshui. It was just dark, and three or five couples were eating tofu around a stove of charcoal fire. 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 by the fire. When you eat a few, you can bake them in the middle of the iron bars. When tofu is getting fatter and puffed out, you must tear it off by hand, or dip it in Chili noodles or sufu sauce and put it in your mouth, full of fragrance. My favorite is stinky tofu. When I first mentioned it, it smelled sour and the appearance of wool made me afraid. This can also be eaten. Tofu is placed on a charcoal fire and grilled on both sides by rolling. The brown skin slowly nourishes the bean juice inside. In an instant, the fragrance of beans drifted away, and when you bite it, it is tender outside and tender inside, and it goes soft directly into your throat. Jianshui's barbecue only remembers roasted tofu, which is suitable for slow tasting. A small piece of tofu was baked out of the world by Jianshui people.

When it comes to Dali's barbecue, the most impressive thing is baking milk fans. Thin chest fan, baked by charcoal fire, becomes soft and crisp, and then stained with white sugar, which has a strong milk flavor and is crisp. There are also live shrimps in Erhai Lake, 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 own tastes according to your own preferences, but it is also a pity that each taste lacks the feeling of tasting locally.

There are many delicious barbecues in Yunnan, such as the baked potato in Zhaotong, the barbecue in Tang Huo in Lijiang, the baked plantain in mangshi, and the blackened baked dried pork, all of which are 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.