As the old saying goes, "one side of the earth and water are raising the other side". Yanbang cuisine was originally a dish that existed in the Eastern Han Dynasty. It is mainly divided into three types: spicy food, spicy food and sweet and sour food. Therefore, it can choose different tastes according to my favorite. At first, salt-help dishes were famous for their thick, heavy and rich flavor. So, where is the signature dish of salt gang cuisine?

Yanbang cuisine, a faction of Sichuan cuisine, began in the Eastern Han Dynasty. Zigong salt dishes are divided into three major tribes: salt merchants' dishes, salt workers' dishes and club dishes, with hemp flavor, spicy flavor and sweet strange flavor as the three major types. Salt-side dishes mean that the dishes include fireside beef and mutton, boiled meat, Huang Juhua beef and mutton, steamed beef with flour, and beef with drill sauce.

Salt-baked dishes are characterized by their thick, tasty and rich flavor. Pay more attention to and pay attention to seasoning. In addition to the traditional style of Sichuan cuisine, it has the characteristics of "thick and mellow taste, spicy and fresh". The salt-side dishes use pepper and ginger flexibly, and the materials are wide and heavy, and the materials are carefully selected, fried, stir-fried, roasted and fried, which is unique; Cooking, stewing, frying and frying all have skills. He is especially good at swimming and swimming, which has a unique taste and taste different from other specialty dishes.

Characteristics of special dishes

Taste characteristics

In the past, salt-helped dishes were unique in Sichuan, and they were the best in Xiaoxibang. Highly praised by your show, praised by the sages; Carnivores love each other and are admired by those who hear them. From Dongtai to Chengdu, from Rongcheng to Kyoto, it has been enduring for a long time, and the user evaluation has spread, and it has also become a well-known brand with great reputation and brand effect in the restaurant industry.

characteristics of eating methods

salt merchants are strange to eat, such as eating "pig blood bubble". The method is to tie the hooves of the live big fat pig < P > and put it down, use a bamboo tube to hold boiled rice porridge, break the pig's lips and pour it down hard, then slaughter the pig, cut open its belly, take it down to the scalded blood bubbles in the pig's mouth, esophagus and stomach, and cook it with exquisite seasoning.

Another example is eating dewdrop. In winter, the diluted sheep manure will be poured on the exposed rock mountain, and the grass that grows and develops in early spring next year will be lush and will not be damaged by insects. By the end of spring, a small fungus grows from the grass, which is short and milky white, just like the fungus outside the mouth, and its delicious taste is better than that of dried mushrooms and Bigfoot plug-in mushrooms, named dewdrop fungus. Dew-dew fungus growing in Taiping Mountain and Agate Cave in Gongjing has the best quality, and each fungus is only the size of the middle finger, with a small production and high price. Rich businessmen and tycoons invite them to a spring banquet, and if a dish of dew-dew fungus with a price more than that of the famous fungus Bigfoot plug-in mushroom is used as a seasonal dish, the delicacies are all inferior.

A salt merchant has a dish, and a salt worker earns food for half a year. This once-rich salt merchant's unique, eccentric and unique dishes are really rare among wealthy businessmen and gentry in the region.

means dishes

boiled meat

In the series of Sichuan cuisine products, there are many classics and excellent products related to the development trend of well salt. According to the Sichuan Scenery, the characteristic food "boiled meat" in Sichuan cuisine came out in the production of Zigong salt industry. As early as the Ming and Qing Dynasties, Zigong Salt Field used cattle as the driving force to draw brine. With the increase of salt wells and the expansion of the car body, there were more and more cows. In Guangxu of Qing Dynasty, the number of cows was always around 31,111, and sick and retired cows needed to be slaughtered. Therefore, in Zigong Salt Field, there were more and more beef and mutton foods, and the more dry they were, the more delicious they were. Among them, they were boiled meat, beef and mutton by fireside, Huang Juhua beef and mutton hot pot, and hot yellow throat. Boiled meat has become a very popular specialty in Sichuan cuisine. Its origin is that Zigong salt workers will replace the meat of cattle and cook it with salt, Chili powder and pepper powder. Although the method is simple, the meat tastes delicious. After the long-term practice of famous chefs in cooking, they gradually became a famous Sichuan dish with strong flavor and strong symbol. Beef, mutton and lean pork can be used as seasoning, without fire frying, which highlights the soup cooking. When cooking, the fire is fierce and the water is wide, but sometimes it is not suitable for too long. Just turn the small meat white, and add Chili oil, Chili powder, pepper powder, soy sauce, pepper noodles, sweet potato powder, chicken essence and water bean powder when cooking. Its deep color and strong flavor, tender and tender meat, extremely delicious, this dish is suitable for both seasons. Zigong boiled meat Qiaotou (hot pot side dish) common vegetable moss or nest bamboo shoots, cut into pieces, served with lettuce and fragrant lai.

Huobianzi beef and mutton

Huobianzi beef and mutton is a delicious food in Zigong area. In other areas, there are similar "Dengying beef", but Huobianzi beef and mutton is growing with its own unique characteristics. Its knife skill is strange, as thin as a piece of paper, with a long fragrance and excellent taste, and it is very suitable for eating with warm wine. It is famous all over the country for its meticulous selection of materials, unique production methods and delicious food. The raw material of fireside beef and mutton is only "drilled beef and mutton" from the hind feet of cattle. When making it, use an outstanding thin-edged knife to first give the drill beef and mutton a small piece of meat with a length of feet and a width of seven or eight inches; Nail the small meat on the blockboard leaning against the wall, peel the small meat again with a thin-edged knife, and all the drilled beef and mutton will slowly turn over with the peeling of the cutting edge until it is changed into a whole extra-thin small meat, and it is stipulated that there should be no leakage of eyes and feces on the small meat; Then put a little salt and soy sauce on the extra-thin meat, hang it in a cool place to dry, spread it on a grate that can be naturally ventilated, and bake the food gradually with the low fire of cow dung cake, with crisp but not cotton, and chew it carefully to make slag. Finally, apply Chili red oil and serve. The fireside beef and mutton baked with cow dung cake like that contains a smell. After that, it was changed to grilled charcoal baking, and this kind of fragrance disappeared, but it didn't feel as delicious as before. Therefore, baking with cow dung cakes was a secret at that time and was not taught to others. There are few people who know the smiling face.