food culture Zigong salt dishes are divided into three branches: salt merchants' dishes, salt workers' dishes and guild hall dishes, with spicy taste, spicy taste and sweet and sour taste as three categories. Yanbang cuisine is characterized by its thick, heavy and rich flavor. Pay most attention to and pay attention to seasoning. In addition to the tradition of "all kinds of dishes and various cooking techniques", Sichuan cuisine has the characteristics of "thick, fragrant, spicy and exciting". Salt dishes make good use of pepper and ginger, with wide and heavy materials, fine selection of materials, frying, stir-frying, burning and frying, which is unique; Boiling, stewing, frying and frying have their own rules. He is especially good at boiling and living, forming a distinctive flavor and taste different from other cuisines.

In the past, the salt gang cuisine was unique in Sichuan cuisine, and it was a leader in Xiaohe gang. Highly praised by dignitaries and sages; The eater is in love and the listener is in admiration. From salt capital to Chengdu, from Rongcheng to Beijing, it has a long history and word of mouth, and has become a well-known brand in the catering industry.

In the course of its development for more than 211 years, Zigong Salt Help Cuisine has emerged generations of famous chefs and culinary masters. In the late Qing Dynasty, Li Qiongpu, a salt merchant, wrote Qiongpu Recipe, which recorded the cooking tips of all kinds of salt dishes, but it has been lost. A crispy duck cooked by Dong Junkang, a famous chef at the Geneva International Conference, fell over movie master Chaplin; In the middle of last century, Master Chen Jianmin introduced salt-helped dishes to Japanese upper class. Liu Xilu's bean curd has become a delicacy appreciated by refined customs in Japan. Zeng Shugen, who invented fireside beef, Fan Ji 'an, who boiled beef to the extreme, pioneered the leaf palm plate of cow's hoof and bear's paw, Lin Qingyun, who is famous for cooking fish with no sauce, Li Huanzhang, who is good at shark's fin and sea cucumber feast, Liu Yigong, who is famous for eating rabbits with a strong flavor, and Huang Sanpang, who was surprised by a "great satisfaction" and incorporated into Sichuan Hotel, are all salt dishes. After the founding of the People's Republic of China, Fan Dechong, Li Shaoguang, Ni Shaoyun and Chen Dezhang, who are known as the four donkey kong, and Zou Qingyun, who are called "five golden flowers", have made important contributions to the inheritance and development of salt-helped dishes.

In its evolution and development, Zigong catering and Yanbang cuisine have gradually formed a number of well-known restaurants that make the audience greedy and satisfy their appetite. Such as Tiandeyuan, Lumingchun, Jinguyuan, Kuaiyuan, Haoyuan, Yiyuan, Diaohuanglou, Wharf, Liufen Restaurant, Jiang Chun, Wenxingyuan, Xinjin Cuisine Club and Minjiang Hotel. With the passage of time, it has formed a time-honored brand with long-lasting reputation. Since the reform and opening up, Zigong catering industry has made great progress. Famous restaurants with salt dishes as the main connotation have not only been passed down from generation to generation, but also a number of new famous restaurants have emerged. The "Jinfu salt dishes" are famous in Beijing. In the leisure city of Chengdu, Chengdu people who can eat and taste well also appreciate the dishes of "Yanfu family", "Shu Jiang Chun" and "Axi" in Zigong. In Zigong, "Salt Merchants' Cuisine", "Private Cuisine", "Yandu Club Cuisine", "Southern State Banquet", "Southern Sichuan Banquet", "Jiang Chun in Sichuan", "Axi", "Liufen Restaurant" and "descendants of salt gangs" are all praised by consumers, and their business is growing day by day.

In the evolution of salt-help dishes, a large number of well-known dishes have been accumulated, which are loved by everyone, and some of them have spread like wildfire, and they have been included in the Sichuan cuisine and put on tables in different places. There are more than 111 representative dishes of salt-help dishes. Here are only some of them:

1. Fireside beef

2. Boiled beef

3. Chrysanthemum beef

4. Steamed beef with powder (or beef steamer)

5. Braised beef with drill

6. Hot yellow throat

7. Cow peas (also known as straw sandals, That is, beef tendon)

8. Cattle's hoof and bear's paw

9. Palm plate beef

11. Golden silk beef

11. Cowpea beef

12. Hot beef omasum

13. Fine-inlaid mung bean sprouts

14. Stir-fried crow's feet

14.

17. Rock carp with scallion sauce

18. Braised fish

19. Silver carp with cauliflower

21. Crucian carp with sauerkraut

21. Crispy fish in Rongxian

22. Misgurnus anguillicaudatus

23. Steamed fish with Zhao Hua powder

24. Ziyu

31. Heaven and earth are satisfied

32. Salt Merchants Nine Dishes

33. Rock bandit chicken

34. Rice smoked chicken

35. Pickled garlic chicken

36. Steamed moon mother and son chicken

37. Braised boy chicken

38. Sichuan style pork

45. Crispy crispy pork

46. Sichuan style pork with scallion

47. Cleverly stewed with three spices (pork mouth, pork ears and pork tail are cooked by the method of Sichuan style pork frying)

48. Cow Buddha bakes elbows

49. Single knife meeting (beef feast made with all parts of yellow cattle) < p

52. Eat the rabbit cold with strong flavor

53. Golden Flower Mutton Soup

54. Fried with salt

55. Wind radish and hoof flower soup

56. Ants climb the tree

57. Shredded pork with sauce

58. Gujing bacon

59. Preserved eggs. Hand-washing residue in Minjiang River

67. Huang's boiled meat

68. Mushroom liver cream soup

69. Golden hook chicken brain flower

71. Broken meat with winter bamboo shoots

71. Niulanwan dried bean curd

72. Nongtuan daughter dishes

73. Hot and sour dishes

. 81. Zheng wonton soup

91. The above examples show that there are only a few dishes that need to be researched, excavated and restored.

In Sichuan cuisine series, many fine products and treasures are related to the development of well salt. According to the records of Sichuan Scenery, the famous dish "boiled beef" in Sichuan cuisine was born in Zigong salt industry. As early as the Ming and Qing Dynasties, Zigong Salt Field used cattle as the power cart to draw brine. With the increase of salt wells and the increase of car bodies, there were more and more cattle, which remained at around 31,111 heads all the year round in Guangxu period of Qing Dynasty. With the sick and retired cattle needing to be slaughtered, there were more and more beef foods in Zigong Salt Field, which became more and more flavor, including boiled beef, fireside beef, chrysanthemum beef hot pot, hot yellow throat, cow head and oxtail soup. Boiled beef has become a very popular dish in Sichuan cuisine. The origin of boiled beef is that Zigong salt workers will eliminate the meat of cattle in those years, and use salt, pepper noodles and pepper noodles as seasoning and add water to cook it. Although the method is simple, the meat tastes delicious after serving. After long-term cooking practice by famous chefs, it gradually became a famous Sichuan dish with strong mala Tang flavor. Beef and lean pork can be used as seasoning. Do not stir-fry with fire, but focus on the soup. When cooking, the fire is strong and the water is wide, but it should not be too long. When the meat slices turn white, add red oil, pepper noodles, pepper noodles, soy sauce, pepper noodles, ginger rice, monosodium glutamate and water bean powder. Its deep color and strong flavor, fresh and smooth meat slices, extremely refreshing, this dish is suitable for all seasons. Zigong boiled beef is usually served with vegetable moss or lettuce, sliced into thin slices, and served with celery and coriander.

Fireside beef is a special food in Zigong. In other places, there are similar "Dengying beef", but Fireside beef is good at its own unique characteristics. Its swordsmanship is wonderful, as thin as paper, with a long fragrance and great taste, and it is very suitable for dinner with wine. It is famous all over the country for its fine selection of materials, unique preparation method and delicious taste. The raw material of fireside beef can only be the so-called "drill beef" on the hind legs of cattle. When making, use a very sharp thin-edged knife to cut the beef into pieces that are many feet long and seven or eight inches wide; Nail the meat slices on the wooden board leaning against the wall, and continue to peel the meat slices with a thin-edged knife. The whole beef drill will slowly roll with the peeling of the blade until it becomes an extremely thin piece of meat, and it is required that there should be no holes or seams on the meat slices; Then smear a little salt and soy sauce on such extremely thin slices of meat, hang them in a ventilated place to dry, spread them on a ventilated grate, and bake them slowly with the low fire of cow dung cakes, so as to make them crisp but not soft, and chew them carefully and turn them into slag. Finally, apply Chili red oil. In this way, the fireside beef baked with cow dung cake has a clear fragrance. Later, I switched to grilled charcoal, but this fragrance was gone, and I felt that it was not as delicious as before. Therefore, it was baked with cow dung cakes, which was kept secret at that time. Outsiders seldom know.

There is also a strange level in the food culture accumulation formed by salt-help dishes in Zigong, that is, the food of salt merchants. These wealthy and wealthy salt merchants are as delicious as the palace in terms of their food; Ostentation and extravagance, not inferior to the government. Although they are not tired of eating refined food, they are not enough after eating seafood and delicacies for a long time, so they dig their brains and change their patterns, so that the more they eat, the more strange they are, the more they eat, the more sophisticated they are, as if they could not show their wealth without it.

salt merchants are strange to eat. Some so-called small dishes that salt merchants eat are also extremely elegant. For example, a small dish of frog's belly needs hundreds of frogs to cut its belly and take its belly, and then stir-fry it with lard and sesame oil. It is especially necessary to pay attention to the heat and make it fresh and crisp. A small dish of fried cowpea is actually made by hollowing out cowpea, filling it with finely chopped minced meat mixed with egg white and seasoning, and frying it with sesame oil. To stir-fry mung bean sprouts, the chef needs to pick them with a needle, so that the minced meat can be poured in bit by bit and then fried into dishes. Even if you eat water spinach, you only need two tender leaves at the top of each root, which are the size of a sparrow's tongue, and a few kilograms of water spinach can be made into a dish, fried with sesame oil and cooked in chicken soup, which is called "crow's mouth".

Salt merchants have a dish, and salt workers earn half a year's food. These once-rich salt merchants are really rare among local rich gentry for their strange, weird and elegant dishes.

brand is an intangible asset and valuable wealth; Brand is a green card for a broad market. It is an important part of enhancing the city's core competitiveness to build the brand of Zigong salt dishes and enhance its radiation, influence and penetration, which plays a vital role in enhancing the city's image and cultural taste.

At present, Zigong catering industry is taking it as its own responsibility to explore, restore, inherit and carry forward the brand of salt-helped dishes, integrating salt culture, food culture and tea culture. Combining salt merchants' dishes, guild dishes and salt workers' dishes in one place will make the delicious salt-help dishes in Sichuan attract ordinary people's homes, and make unremitting efforts to build a brand of salt-help dishes with a long history and inheritance lines. China's food culture, a wonderful flower, will surely bloom more beautifully.