What are the specialties of Zhaotong?

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

There is high-tech bean powder.

draw

Oil cakes and thin bean powder are traditional snacks of Zhaotong people. The perfect combination of golden crispy oil cake and fragrant thin bean powder makes this snack enduring. The oil cake takes potatoes as the main raw material, and selects high-quality potatoes produced in high-cold mountainous areas such as Xiaolongdong in Zhaoyang District and Liangzi in Jing 'an Xi Kui. Chop it after cooking, wrap it in thin rice paste, fry it in oil until golden brown, and then take it out. The fried oil cake is golden in color, crisp outside and tender inside, sweet and delicious, and exudes the unique fragrance of potatoes. Thin bean powder is made of high-quality peas, ground into flour, and then boiled with ginger and other seasonings. Cooked thin bean powder is light yellow in color and pleasant in smell.

draw

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

In Zhaotong, Yunnan, beef skewers do not take orders. Please order 50 strings 100 strings if you want to eat. Only in this way can it be delicious enough. Masi barbecue It is a famous local barbecue restaurant in Zhaotong, and its name is taken from the boss's name. Boss Ma Si is a master of Zhaotong barbecue. The earliest Zhaotong barbecue chose old cows that could not do any work. Ma Sijia's beef skewers are basically three-year-old cows. If it is older, the meat will be a little older. Zhaotong beef has a refreshing sense of serial port, but it is time-consuming and laborious to string together.

Masi barbecue needs to be hand-made every day 15600 strings, which is also a very hard challenge for veterans. Of course, in addition to the choice of beef and the way to wear it, Zhaotong kebab boiled brine soup should also be injected into the soul. Before baking, soak the string into the essence, and then bake it quickly with strong fire to lock the fragrance. Baked until it matures in June and July, with local dried peppers, the beauty of "three small barbecues a day" begins.

draw