炭烤猪脚的手艺源自云南的制作工艺,先用秘制的调料腌制,然后再上炭火精心烤制,等到猪脚被烤得油滋滋、香喷喷的时候抹上同样秘制的调料,此时柠檬、蜜卤、地狱(即辣味)三种口味的炭烤猪脚就这样诞生了。柠檬味猪脚肉香中带着一丝清爽,蜜卤的猪脚味道奇妙,可能本人比较喜欢食辣,所以特别推荐地狱烤猪脚,辣辣的味道减弱了猪脚的油腻,吃起来那叫一个爽。 Charcoal roast pig’s craft originated from Yunnan’s production process, first with the secret seasoning pickled, and then carefully charcoal grilled, until the pig’s leg was roasted with oil Zuizhi, smelling the same time when the secret sauce , Then lemon, honey halo, hell (ie hot) three kinds of charcoal roast pigs was born. Lemon flavor pork with a hint of fresh meat, honey halogen pork taste wonderful, I may prefer spicy food, so I especially recommend hell roast pork, spicy taste weakened the pig’s greasy, eat it that A cool.