Zigong cuisine-salt gang cuisine salt is the ancestor of various flavors, Zigong is the capital of well salt, and salt gang is the home of food. Eat in Sichuan and taste in Zigong. Rooted in Bashu culture, it was born in Sichuan cuisine series. With the prosperity and development of salt industry economy, Zigong Yanbang cuisine has become an outstanding representative of Xiaohe cuisine in southern Sichuan, which is different from "Shanghe cuisine" and "Xiahe cuisine" in Chengdu and Chongqing. Zigong salt dishes are not only a wonderful flower in China food culture, but also an integral part of China salt culture. It is also an important embodiment of the customs of salt capital for thousands of years, and it is also an important brand in contemporary Sichuan cuisine series. At the end of the Qing Dynasty and the beginning of the Republic of China, salt merchants from all over the country gathered in Zigong, the capital of well salt, especially represented by Zhejiang, Shaanxi, Shanxi, Guangzhou, Yunnan and Guizhou, and gradually formed a unique salt gang food culture. Among them, salt merchants brought their own famous chefs, combined with Zigong salt, and evolved a kind of salt-side dish with strong local characteristics, which is characterized by exquisiteness, luxury, strangeness, spicy, fresh and tender, and is known as Sichuan cuisine. Now it has developed rapidly all over the country, among which I am hehe! It is said that those who know more about Zigong's cultural characteristics belong to Shenzhen, which is a world-class catering company Yanbang Mansion, decorated with Zigong's cultural characteristics. Such as: paper-cutting, salt, gongshan and so on. All the beautiful Zigong people know. Style! Yanbang Mansion (opposite Chongshang Department Store), Building 1, Chuangye Road, Nanshan District, Shenzhen, Zigong Yanbang cuisine is divided into three branches: salt merchants' cuisine, salt workers' cuisine and guild hall cuisine, with spicy, spicy and sweet and sour dishes as three categories. The characteristics of salted dishes are strong, heavy and thick. The most exquisite, exquisite seasoning. In addition to the traditional "diverse dishes and diverse cooking techniques", Sichuan cuisine also has the characteristics of "strong, fragrant, spicy and exciting". Make good use of pepper and ginger in salted vegetables, with wide and heavy materials, fine selection of materials, and unique style of frying, frying, burning and frying; Boiling, stewing, frying and frying have their own rules. He is especially good at cooking, forming a distinctive flavor and taste different from other cuisines. In the past, Yanbang cuisine was unique in Sichuan cuisine, and dominated Xiaohe cuisine. Highly praised by dignitaries and sages; People who eat are in love, and people who listen are admiring. From Yandu to Chengdu, from Rongcheng to Beijing, it has a long history and has become a well-known brand in the catering industry. In the course of more than 200 years' development, generations of famous chefs and culinary masters have emerged in Zigong's salt dishes. The "Qiongpu Recipe" written by Li Qiongpu, a salt merchant in the late Qing Dynasty, recorded the cooking tips of various salt dishes, but it has been lost. A crispy duck cooked by Dong, the famous chef of the Geneva International Conference, knocked down movie master Chaplin; In the middle of last century, Master Chen Jianmin introduced salt-assisted dishes into Japanese upper class. Liu Xilu's tofu has become a delicacy appreciated by Japanese exquisite customs. Zeng, who invented fireside beef, cooked the beef to the extreme safety, Lin Qingyun, who pioneered the leaf palm board of cow's hoof, bear's paw, Li, who is famous for cooking fish without sauce, Liu, who is good at shark's fin and sea cucumber banquet, Liu, who is famous for eating rabbit, and Huang Sanpang, who was surprised by a song "Eat Up" and merged into Sichuan Hotel, are all salted dishes. After the founding of New China, Fan Dechong, Ni, and Zou Qingyun, known as the "Four donkey kong", made important contributions to the inheritance and development of salt dishes. In its evolution and development, Zigong catering and salt-help dishes have gradually formed a number of famous shops that make listeners drool and eat. Such as Tiandeyuan, Lumingchun, Jinguyuan, Kuaiyuan, Haoyuan, Yiyuan, Diaohuanglou, Wharf, Liu Fen Restaurant, Jiang Chun, Wenxingyuan, Xinjin Food Club and Minjiang Hotel. Over time, it has formed a long-established brand. Since the reform and opening up, Zigong catering industry has made great progress. Famous shops with salted vegetables as the main connotation have not only been passed down from generation to generation, but also a number of new famous shops have emerged. "Jin Fu Salted Vegetables" is very famous in Beijing. In Chengdu, a leisure city, Chengdu people who can eat energetic products also appreciate Zigong's dishes such as "Yanfu Family", "Shu Jiang Chun" and "Axi". In Zigong, Salt Merchants' Cuisine, Private Cuisine, Du Yan Guild Hall Cuisine, Southern State Banquet, Southern Sichuan Banquet, Sichuan Jiang Chun, Axi, Liu Fen Restaurant and descendants of salt gangs are all well received by consumers, and their business is booming day by day. In the process of the evolution of salted vegetables, 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 incorporated into Sichuan cuisine and put on tables all over the country. There are more than 100 kinds of representative dishes of salt dishes. The following are just some of them: 1. Fireside beef II. Boiled beef 3. Chrysanthemum beef 4. Steamed beef (or famous beef steamer) 5. Drilled beef 6. Hot yellow throat 7. Cow peas (also known as straw sandals, that is, beef tendon) 8. Cow's hoof and bear's paw Palm beef 10. Golden beef 1 1. Cowpea beef 12. Spicy beef omasum 13. Fine embedded mung bean sprouts 14. Stir-fried crow mouth 65438+. 17. Rock carp with onion juice 18. Braised fish 19. Silver carp with Chinese cabbage 20. Crucian carp with sauerkraut 2 1. Rongxian crispy fish 22. Fushun flower loach 23. Zhao huafen steamed fish 24. Fish fillets of hibiscus 25. Jing Wong mullet 26. Lee's mashed potatoes. 1. Heaven and earth meet 32. Salt merchants nine dishes 33. Rock bandit chicken 34. Smoked chicken with rice. Chicken with garlic 36. Steamed moon and mother chicken. Braised chicken 38. Yipin duck 39. Anthurium 40. Early spring dew bacteria 4 1. Golden hook winter cold dish 42. Hot lamp socket 43. Pot meat 47. Stew three spices skillfully (pig's mouth, pig's ears and pig's tail are all made by frying pork) 48. Niu fo roasted elbow 49. One-knife party (beef feast made by various parts of the ox) 50. Scalded whole lamb mat 5 1. Fish mat (the whole table is made of fish) 52. Deep flavor Leng Tu 53. Jinhua mutton soup Pan-fried in salt 55. Wind radish hoof flower soup 56. Ants in the tree. Shredded pork in sauce. Gu Jing Bacon is 59 years old. Preserved eggs and shredded pork 6 1. Hibiscus egg 62. Preserved eggs with green peppers. Dried eggs 64. Brush handle 65 of the leaf. 69. Golden Hook Chicken Brain Flower 70. Winter bamboo shoot minced meat 7 1. Niulanwan dried bean curd. Farmer's daughter Cai 73. Hot and sour vegetables Dried shredded radish. Zhangjiatun chicken potou 76. Fried mung bean cake. Crispy pot with butter tea 78. Xie bean jelly 79. Yellow spider cake. In Sichuan cuisine series, many fine products and treasures are related to the development of well salt. According to Sichuan Scenery, the famous Sichuan dish "Boiled Beef" was born in Zigong Salt Industry. As early as the Ming and Qing Dynasties, Zigong Salt Field used cattle as a power car to pull brine. With the increase of salt wells and car bodies, there were more and more cows, which remained at around 30 thousand all the year round during Guangxu period of Qing Dynasty. With the sick and retired cattle needing to be slaughtered, there are more and more beef foods in Zigong Salt Field, which are more and more delicious, including boiled beef, fireside beef, chrysanthemum beef hotpot, hot yellow throat, ox 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 removed the beef of that year and cooked it with salt, pepper noodles and pepper noodles as seasoning and water. Although the method is simple, the meat tastes delicious after serving. After long-term cooking practice by famous chefs, it has gradually become a famous Sichuan dish with strong spicy and spicy flavor. Beef and lean pork can be used for seasoning. Don't stir-fry with fire, focus on the soup. When cooking, the fire should be large and the water should be wide, but it should not be too long. When the sliced meat turns white, add red oil, pepper noodles, pepper noodles, soy sauce, pepper noodles, ginger rice, monosodium glutamate and water bean powder. Its color is deep, its flavor is rich, its meat slices are tender and tender, and it is extremely refreshing. This dish is suitable for all seasons. Boiled beef in Zigong is usually served with cauliflower or lettuce, sliced and served with celery and parsley. Fire whip beef is a special food in Zigong. In other places, there are similar "Deng Ying beef", but Huobianzi beef is good at its own unique characteristics. Its swordsmanship is wonderful, as thin as paper, with long fragrance and excellent taste, which is very suitable for eating with wine. It is famous all over the country for its fine selection of materials, unique production method and delicious taste. The raw material of fireside beef can only be the so-called "drilling beef" of cattle hind legs. When making, use a very sharp thin-edged knife to cut beef into pieces many feet long and seven or eight inches wide; Nail the meat slices on the board against the wall and continue to cut the meat slices with a thin-edged knife. The whole beef drill will roll slowly with the peeling of the blade until it becomes an extremely thin piece of meat, which requires no holes and seams; Then put a little salt and soy sauce on this thin slice of meat, hang it in a ventilated place to dry, spread it on a ventilated grate, slowly bake it with a small fire of cow dung cake to make it crisp but not soft, chew it carefully and turn it into slag. Finally, coat with Chili oil. In this way, the smell of fireside beef baked with cow dung cake is obvious. Later, it was grilled with charcoal, and the smell was gone, and it didn't taste as good as before. So it was baked with cow dung cake, which was kept secret at that time. Outsiders rarely know. There is also a strange level in the food culture accumulation formed by Zigong salt dishes, which is the food of salt merchants. These salt merchants with deep pockets 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 fine food, they are not satisfied with the seafood and delicacies they have eaten for a long time, so they dig their brains and change their patterns. The more they eat, the more strange they are, and the more refined they are. It seems that they cannot be rich without it. Salt merchants are very strange to eat, and there are no surprises, such as eating "pig blood bubbles". The way to do this is to tie the hoof of a live big fat pig down, hold the cooked glutinous rice porridge in a bamboo tube, pry open the pig's mouth and pour it hard, then kill the pig, gut it, remove the scalded blood bubbles in the pig's mouth, esophagus and stomach, and cook it with exquisite seasoning. Another example is eating "dew bacteria". "In winter, diluted cow dung will be poured on the exposed rocks. In the next spring, the grass will flourish and there will be no insect pests. At the end of spring, a short and white mushroom was born from the grass, similar to the mushroom outside the mouth, and its taste was better than that of dried mushrooms and Bigfoot mushrooms, so it was named Lou Mushroom. The exposed bacteria produced in Gongjing Taiping Mountain and Agate Cave have the best quality, and each strain is only the size of the middle finger, with small output and high price. Rich businessmen and tycoons invite spring drinkers If there is a dish of dew fungus that costs several times as much as the famous fungus Bigfoot mushroom as a seasonal dish, then the food will be inferior. Another example is eating "soaking frogs". First, use a big jar to fill all the spices in the jar with salt water, put small pieces of wood in the jar to float on the water, then put live frogs in the jar, and then seal the jar with mud. After a few months or more, the frogs all squatted on the board and died. It's all steamed. It's delicious. As for eating goose web, there must be a strange way to eat it: surround a piece of land in a small room, sprinkle chaff shells and light a fire, which can burn for a long time. Put a lot of live geese in, and the geese are running around on the chaff, their feet are burned, quacking and thirsty. At this time, they were fed with vinegar in the famous Taiyuan well until the goose's feet were scalded and bleeds, that is, the goose's feet were cut off to make dishes. When it comes to eating "loach fish", it is even more eye-catching. Reduced loach fish is a rare fish produced in a small section of river at the intersection of Fuxi River and Tuojiang River in Dengguan area. It is delicious without scales, just like a river group. Because this kind of fish has a short fishing season and a very small yield, it will die as soon as it comes out of the water, and the Dengguan area is 60 to 70 miles away from the artesian well, so it is necessary to pay more attention to eating fresh loach. Its practice is: first, order someone to set up a cooker on a fishing boat, catch the fish in the river and cook them in a pot immediately. When the fish is cooked, put it in the box. In order to keep warm, the box should be wrapped in cotton wool layer by layer. Then, the workers waiting there in advance picked up the boxes and set off for the artesian well. Workers who are picky eaters choose strong bodies and good feet. On the way, you must sprint or even trot, and many workers will pass through the whole process like a relay race. At the salt merchants' home, or at the dinner table or banquet, the fresh and delicious loach fish is still hot, and diners can eat and taste delicious food. Even some so-called side dishes eaten by salt merchants are extremely elegant. For example, a small dish of frog bellies needs hundreds of frogs to cut open their bellies and fry them with lard and sesame oil. In particular, we need to pay attention to the heat to make it fresh and crisp. A small dish of fried cowpea is actually hollowing out cowpea, mixing egg white and seasoning with finely cut minced meat, and then frying with sesame oil. To stir-fry mung bean sprouts, the chef needs to pick them with a needle, let the minced meat pour in bit by bit, and then stir-fry them into dishes. Even if you eat water spinach, you only need two tender leaves at the top of each root, which is as big as a sparrow's tongue. 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". A salt merchant has a dish, and a salt worker earns food for half a year. These extremely rich salt merchants, with their strange, strange and elegant dishes, are really rare among the local rich gentry.