The largest barbecue province in the southwest, banza! Among the many ways of cooking of the Chinese,Barbecue is definitely one of the most rugged and heroic。Therefore, when it comes to barbecue and delicious places, people will always think of Xinjiang, where the mutton skewers are bubbling with oil, the Northeast where the per capita skewer artists are skewered, and even the Zibo ......, which once received a lot of traffic because of barbecueIn short, barbecue seems to have a natural fit with northerners.
However, in the southwestern border of our country, Yunnan, is definitely a "neglected barbecue province" - this warm and sunny province is certainly famous for its deliciousnessFungi, variedSpicesAnd fragrant and smoothRice noodlesIt is praised, but anyone who has been a little in-depth knows that barbecue definitely occupies a great proportion and a very high position in the thick food list of the people of this province.
A dazzling array of Yunnan barbecue. Diagram Visual of Yunnan Province in China, from Kunming to Dizhou,There is a barbecue in the city, and there are characteristics everywhereThe richness of the ingredients, the wonderful and bold baking method, and the exquisite variety of seasonings dipped in water all amaze those who taste it for the first time
What's more,In Yunnan, barbecue is not just a food, it is a natural way of lifeFrom a pond of fire in the wooden house in the village to a huge, magical open-air barbecue city and barbecue village, the barbecue fireworks and burnt incense constitute the strongest and most wonderful part of the splendid taste of this colorful province.
Fire, that primordial blazing impact
If it is said,Cooking is the art of reacting fire and foodThen, barbecue is definitely the most primitive and sincere moment of the relationship between the two. Back thousands of years ago, our ancestors in the cave made a fire and food close to each otherThe delicacy is so easy to get at your fingertips, simple and direct, without artificiality
Sizzling barbecue. Figure: Visual ChinaToday, the equipment in most barbecue restaurants has long become professional but full of industrial feeling, although the taste of barbecue is still attractive, but it has long lost the original taste of "accompanied by fire". And the most valuable thing about Yunnan barbecue is that, even today,The element of "fire" still retains a very strong presence in it
Maybe it's because of the large temperature difference between day and night on the plateau, and when the sun goes down, it is very necessary to warm up by a fire; Or because of the customs of the ethnic minorities who live here for thousands of years, even today, Yunnan people are still very fond of daily lifeMake a fire。Especially in ethnic minority villages, the fire pond is the center of a house, and some Wa people still go to the holy place every year to get a new fire, and in the following year, this fire is born in the fire pond in the house and never goes out. Around this pond fire, people cook, keep warm, sit in groups, drink, sing, dance, ......And the barbecue happened incredibly naturally.
The Wa people rest in the fire pit. Figure Visual ChinaBarbecue barbecue, those who touch the flame are burned, and those who are heated by the fire are grilledIn Yunnan, you can often hear the word "fire", which is different from the fire in Hebei, in Yunnan, it is really literal: put a pieceMeat, oneSiamese (pig spleen)., a pieceliver, oneKidneysTake a grate and put it on the fire to roast, or bury it directly in the ashes of the burning fire, no need to marinate at all, or even use oil, so let it be cooked by the fire, pick it up and scrape the ashes on it, cut it into slices and put it on a plate to eat. The resulting meat tastes so good, the fat has long been melted into the fire, and the lean meat is juicy and elastic, with a woodwood aroma, which is by no means comparable to the barbecue meat cooked in a pot.
In the southwest of Yunnan,Roast meatYou can appear in any scene, in any restaurant, you can fancy a piece of meat in the refrigerator, and the boss can directly make it for you, and then slice it and put it on a plate. InTengchongOne area is even more popularRice noodles with roasted pork, slices of charred roasted pork,TomatoeswithCayenne peppersIt is also burned on the fire, chopped together, and then poured together in a bowl of fragrant and mellow rice noodles. That taste,The sour and spicy taste is accompanied by a rich wood-fired aroma, mixed with the burnt aroma of the meat and the mellow flavor of the rice noodle soup, in Yunnan's dazzling rice noodle category, I also think it is the best grade.
Yunnan Baoshan roast pork rice noodles, grilled meat with roasted chili. Photography Wan Rui and the highest level of fire meat, isBurn a whole pig。In the Baoshan area, a whole pig is placed in a special earthen kiln, or directly with thatch, firewood set up directly to burn, pigs are free-range, only eat grass and bud grain, burned to six or seven mature, and then the pig has already been "blackened" surface rinsed, at this time, a shareFresh scent of thatch and pine conesSpread. The pork skin is brilliant and golden, and the pork is tender and refreshing
It's not uncommon for the whole pig to be dismantled into pieces and broken into many slices of roasted meat, which you can grab and stuff into your mouth or dip in a variety of dipping waters, but the locals' favorite way to eat it is actually one"Roasted pork on cold salad"., pickled vegetables with water, or shredded artichoke, shredded radish, shredded lettuce, bean sprouts, and all sortsA sweet, sour and fragrant condimentCold roasted pork slices, tenRefreshing to eat, which is in great contrast to the fat stereotype that barbecue gives people.
Blazing fire roasted pigs. In fact, in Yunnan, except for meat, all ingredients can be intimately linked with the fire in daily life. For example:Build waterwithStone screenBoth counties are abundantTofu, especially the famous onePulped tofuAround the big well and the tofu workshop are a roasted tofu shop, each with several huge table stoves, where people can find a seat next to the stove and eat tofu with a fire or by themselves. Every time a diner eats a tofu, she silently counts a soybean to count, and everyone chats without saying a word, and if you chat warmly, you can order some skewers and a plateRoasted melons, order a bowl of rice noodles when you're hungry, of course, most people are just hereWarm charcoal fire and burnt tofu flavorsat silently, and the time of the day was spent leisurely.
Grilled Jianshui tofu, one bite at a time. Photography Zijin's fragments of time, the picture insect creative is interesting, although in some places with a high degree of urbanization, in the winter night, electric heaters have long replaced braziers and fire ponds as a source of heating, but Yunnan people will actually bait blocks, roast milk fans, roast tofu, roast sweet potatoes on the small sun, and even in today's Yunnan shopping malls, there are special heater ...... with baking tray functionIt can be seen that in the hearts of Yunnan people, the two things of heating and barbecue have long been inseparable.
Yunnan barbecue – more than just rugged.
As we all know, plenty of brightnessSunlight, the four seasons are like springTemperature, reasonableRainfall, extremely rich and unevenTopographyGeomorphology, making Yunnan a city that never worries about barren propertyA great province of treasures。And all the products here, any birds and animals, fruits and vegetables, and even the fungi that people from other provinces will never forget, as well as the insects that make everyone daunted, can be used to the best in the context of Yunnan barbecue. 
Banna roast chicken, heat and seasoning are a must. Photography of the heavenly stick in Pu'erMojiangcounty, there is a claimAsia's largest barbecue cityThere are more than 100 barbecue restaurants inside, which is spectacular. The reason for this scale is actually that it is based on a huge bazaar, where customers buy meat and vegetables, take them and pay some processing fees for the owner to barbecue. And these bosses are not afraid to come, and they can grill all the food in the market in the most appropriate way, so in this magical giant dining facility, barbecue is just a formalityThe abundance of products is its real confidence
To go to Mojiang Shuanglong Barbecue City, you have to buy vegetables first! Figure Caicai's late-night canteen saw the fire roasted pig mentioned earlier, many people may think that the style of Yunnan barbecue is probably rough, it can only be said that Yunnan barbecue certainly has its heroic side, but on the other hand, with the blessing of such a rich product, Yunnan people actually develop the barbecue thing very muchMeticulous and sophisticated
Yunnan people pay attention to the barbecue meat parts are extremely meticulous, which is comparable to Chaoshan people's beef hot pot. For exampleMangshi, people's favorite pork roast isPig tailThe pig's tail is burned on charcoal until the skin is browned, cut into small pieces and put into an iron plate, although there are many bones and little meat, the taste of the meat has reached a certain extreme ......The same goes for pigsGums, pig'sSphincter, the piece of the chicken that needs to be moved because of the frequent probeBack meat, as wellFish jaw, all of which can appear in the barbecue menu of Yunnan people, in order to eat that bite"Live meat"., Yunnan people are exhausted.
Dehong Mangshi characteristics - roast pig tail. Photography Wanrui and Yunnan barbecue fine extreme, in fact, in the northeast of YunnanZhaotong, where a form of barbecue that is now popular throughout the Southwest was bornPut the burn, this kind of can be calledThe smallest barbecue in China, a piece of meat the size of a small nail on a bamboo skewer, the reason why the skewer is so small is to be therePalate and flavorfulThe ultimate balance between the two is the one that has been brushed with the sauceVealShea fatIt is quickly roasted over a hot charcoal fire, then sprinkled with yellow spicy noodles and sprinkled with sesame seedsThe meat will never get old, and the taste will feel thick and transparent, just one bite at a time, and before you know it, hundreds of skewers of meat are quietly eaten.
Zhaotong, which is popular in the southwest, burns the handle. Photography Fan Xiaozhe, In addition to the exquisiteness of the ingredients themselves, another major feature of Yunnan barbecue is the maximization of the use of local spices, which has to be mentioned hereDai barbecue。The Dai people have different professional barbecue methods for different foods, such as "and".Net roast, "and nest" isStuff the belly of chicken and fish with spices and grill, "And Ya" isFoods such as pig brains and wild vegetables are wrapped in plantain leaves and wood leaves and roasted……Either way, a lot of spices and fresh aromatic plants are used, and the most famous spice in Dai barbecue is the one that is the most famousCitronella, lemongrass grilled fish, lemongrass barbecue, and lemongrass grilled pork ribs have already become one of Yunnan's signature dishes to a certain extent, which can be seenInfuse the barbecue with a fragrant flavorof success.
Grilled fish with lemongrass grass has become a representative delicacy in Yunnan. Photography Where to eat in Shanghai (meishi388)Finally, in addition to the unique spices used in barbecue, the real killer feature of Yunnan's barbecue seasoning system is not actually in the process of barbecue cooking, but on the tableDip in water
Yunnan is oneDip KingdomEven if Yunnan people eat a bowl of green vegetables in their daily life, they can't wait to eat a bowl of dipped water. Therefore, it is conceivable that Yunnan barbecue can be separated from dipping water?
At the Kunming Farmers' Market, merchants have prepared bowls of water to dip in. There are many types of barbecue dipping water in Yunnan in Visual China, and almost every one of them can be applied to barbecue. For example, for roasted tofu, the most basic dipping water isHalogenwithCorianderorHouttuynia cordataof combinations. Southwest people generally love spicy food, and Yunnan people are no exception, and the basic chili pepper is dipped in water, which is made of roasted chili peppersYellow pepper noodles dipped in water, or made by pouring oil over dried chili peppersOil cayenne pepperIn the northeast of Yunnan, where the food customs are similar to those of Guizhou, people also like to eat plusWood gingerofPaste the pepper and dip it in water。In different regions, there are many local unique dipping waters, such as the one that must be paired with Dali hidesDip plum vinegar in water……In short, the dipping water of Yunnan barbecue can be called a variety and countless.
Simple roasted artichoke with rich dipping sauce. Photography Wan Rui Of course, the most brilliant place in Yunnan to dip water may beSouthern Yunnan。The ethnic minorities in southern Yunnan, represented by the Dai people, use a variety ofFresh fruits, spicesThe combination of bizarre fermentation techniques has resulted in countless unforgettable soul-to-soul dips, such as those made with fruitSprinkle with lemon and passion fruit in water, can make all the fat disappear in an instantPickle pasteIt is made with bitter sausages and various kinds of meatSprinkle with water, as well as whimsyFengqing beer dipped in water
With the blessing of these dipping waters, barbecue is no longer a smoky, high-fat and high-fat "heavy" food, but has added a touch of freshness, probably in this ever-brilliant province, everything will eventually become colorful.