In Jinghong, I’d wanted some quality meat that wasn’t late night BBQ, and Stone pointed me towards this roast duck place that was perhaps a fifteen or twenty minute west from the city center.  I arrived fairly early, as I had a late night flight back to Kunming, so I tucked into this phenomenally crisp-skinned, succulent half-duck, accompanied by dipping salt and a more acidic version of hoisin sauce. That meat was so tender and the skin so crunchy.  I enhaled the whole plate of bird.I also ordered some milk mushrooms, which the shop prepared in a style similar to how everything else is stir-fried in the Dai way – with diced green chilis, garlic, bird’s eye chili, and a generous pour of oil.Oh, my delicious friends, you will be missed. 

清真烤鸭店
Dianping