Naxi Barbecue [Yunnan Lijiang Specialty]

What is Naxi barbecue? Authentic Yunnan Lijiang specialty: Naxi barbecue

Content summary:Do you want to know what Naxi barbecue is? This article is a detailed introduction toYunnan Lijiang specialty - Naxi Barbecue. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Naxi Barbecue. The full text takes about 4 minutes to read, mainly including the basic introduction of Naxi Barbecue and its nutritional value? What are the characteristics of Naxi barbecue products? The production method of Naxi barbecue, etc

Basic Introduction to Naxi Barbecue

"Naxi Barbecue" is a favorite dish of Naxi people and a traditional horse gang dish popular on the Lijiang Tea Horse Ancient Road. The main ingredient is fresh pork belly marinated with spices, and then baked in a homemade oven with the local unique chestnut charcoal over low heat. It can be roasted and eaten directly or stored after being partially roasted. When you want to eat it, deep fry it in oil and then add mint to fry until crispy

What are the nutritional values of Naxi grilled meat

1. Pork protein is a high-quality protein that contains all essential amino acids for the human body

Naxi grilled meat looks shiny and greasy, but when eaten, the outer skin is golden and soft, the fat is fat but not greasy, and the lean meat is tender and fragrant. The more you eat, the more delicious it becomes. Many friends who are eating "Naxi barbecue" for the first time are afraid of it and find it difficult to let go after tasting. They love it and cannot let go. It is a great food to pair with wine

The local people also have a unique way of eating Naxi grilled meat, which is paired with mint. The red and white meat is embellished with green mint, which is pleasing to the eye. After offering the local special chili noodles, the taste is likely to be unforgettable for a long time

The production method of Naxi barbecue

Naxi barbecue has very local characteristics. It is made by using an oven that resembles a water tank, with a brazier filled with chestnut charcoal placed at the bottom of the tank. Around the oven, a circle of hooks for hanging meat is tied with wire, and the marinated meat is hung on the wire and carefully roasted over low heat. It is important to control the heat when grilling meat, and it is best to keep it neither too hot nor too tender