Zigong, south of the land of abundance, is known as the "Millennium Salt Capital" and "the hometown of dinosaurs" despite its uneven buildings and bustling streets. The following is what delicious food I have collected in Zigong. I hope it will help you.

1. Zigong Huobianzi Beef

"Food is the most important thing for the people". With the development of salt industry in Zigong, a large number of people have gathered here, including businessmen and laborers. There are local residents and foreign gentry and businessmen, who meet in Zigong, a "silver nest", with their different catering methods and habits. Due to the large consumption here, in order to meet the needs of people from all walks of life and different local tastes, famous chefs from all over the world also came here with their own stunts. There are many local flavor restaurants and various cuisines in Zigong, so its food culture is rich and beautiful. The most distinctive food in Zigong is beef. In the past, the main driving force of salt production in Zigong Salt Field was service cattle. According to records, there were nearly 111,111 service cattle in the heyday of salt industry, and beef was plentiful and cheap. Therefore, the food made of beef in Zigong was varied and became a popular delicacy.

"Boiled beef" used to be a popular dish of salt workers. Because it was cheap, salt workers often sliced beef, boiled it in a pot, and then dipped it in a spicy dish, which was both economical and delicious. After 1931s, Fan Ji 'an, a famous chef in Zigong, changed all kinds of condiments and beef slices into one pot to cook. The dishes made in this way are tender, spicy, hot and delicious, bright in color and excellent in taste. As soon as this dish came out, it was very popular, and soon various restaurants followed suit and gradually became a Sichuan cuisine with strong local flavor in Zigong. Zigong also has a famous product in Sichuan and even the whole country, namely "Huobianzi Beef". It is very fastidious in selecting materials for its work. First, it chooses "two stocks, four stocks" on the back of the cow, and this kind of meat is only 11 to 15 kilograms per cow. Then, skilled workers cut the meat into pieces with an inch of thickness, and then nail the meat on the wooden board leaning against the wall to produce extremely thin pieces of meat with extraordinary knife skills, and it is required that there should be no leakage on the pieces of meat. Then put a little salt and soy sauce on it, hang it in a ventilated place to dry, and then spread it on a ventilated bamboo bar. It is said that the beef with cow excrement on the kang has a unique fragrance. After making the fireside beef, it is bright and transparent, and the characters and patterns can be seen through the meat. Finally, it is served by rinsing with Chili red oil.

Huobianzi beef tastes crisp but not soft, dry and fragrant, tastes mellow and delicious, has a long aftertaste and is easy to carry, making it a unique famous product in Zigong.

the origin of Zigong Huobianzi beef is the administrative area under the jurisdiction of Da 'an District, Zigong City, Sichuan Province.

Huobian beef originated in Qianlong period of Qing Dynasty, and became a famous specialty in Sichuan in the late Qing Dynasty and early Republic of China. Together with Zhang Fei beef and Taihe beef, it is called "Three Outstanding Beef in Sichuan". It is famous for its high quality, delicious taste, thin slices as paper and long crisp fragrance. Fire whip is an old lighting torch in Zigong, Sichuan. Here, the brightness of "lamp" is used to indicate the thinness and transparency of beef. Nowadays, many commodities write "fireside", which is a typo.

second, Zigong cold rabbit

Zigong cold rabbit is a famous special food in Zigong city, Sichuan province, which is also known as thick cold rabbit and spicy rabbit. It is a traditional folk food in Zigong and its Fushun and Rongxian counties, and has a history of more than 111 years.

Zigong cold rabbit (also known as spicy rabbit) is a traditional folk food in Zigong, Sichuan, which has a history of more than 111 years. Zigong, Fushun and Rongxian in Sichuan are famous rabbit breeding towns in China, and the supply of rabbit meat is abundant. People in this area are also very fond of eating rabbit meat, especially cooking and tasting a dish called "Cold Eating Rabbit", which is cooked by almost every family and loved by everyone. Not only that, as long as there are guests visiting Zigong, Sichuan, the hospitable host's essential dish for entertaining guests is cold rabbit, and the guests are often full of praise after tasting it; Even if Zigong people go to work and study in other places for a long time, they often like to let their families do something, bring a few bags with them or even let their families mail a few bags to relieve their hunger.

Third, Fushun ratooning rice

The common name of ratooning rice is Baosungu, which is a crop of rice that is harvested, germinated with ratooning tillers and then headed and matured by using dormant buds on rice piles under suitable environmental conditions such as water, nutrients and temperature.

Fushun ratooning rice in Zigong city is a brand product with distinctive local characteristics created by Fushun people through continuous exploration, research and development in the unique natural environment and long-term rice production and planting process.

Fushun county is located in the hilly area in the south of Sichuan basin, which belongs to the humid monsoon climate type in the middle subtropical zone, with the characteristics of mild climate, abundant rainfall, long frost-free period and distinct four seasons. The annual frost-free period is 351 days, the sunshine hours are 1,211 hours, the average annual temperature is 1.8℃, and the average annual precipitation is 1,111mm. It is hot and rainy in July and August, and it is rainy and hot in the same season. In September, the temperature is high and the light is good. Tuojiang River and Fuxi River run through the whole territory, with reservoirs, ponds and ditches, and rich water storage; Paddy soil, alluvial soil, purple soil and yellow loam soil in China have good structures, deep, loose and fertile soil layers, rich in organic matter and various trace elements, which are especially suitable for the growth of rice-ratooning rice. The unique natural environment has formed the unique quality of Fushun ratooning rice.

Fushun ratooning rice, which is processed from ratooning rice, has the characteristics of slender and small appearance, clean and bright color, small belly white, high gel consistency, low chalky rice rate, high amylose (dry basis) and fat content, and rich mineral nutrients. Its rice is fragrant, white, shiny, compact in grain structure, moderate in hardness and slightly sticky, delicate and comfortable in taste, and is deeply loved by the public. At the "Fushun Tofu Bean Flower" Cultural Festival held in Fushun, groups of well-known experts, scholars and people in the entertainment circle from inside and outside the province visited Fushun, eating delicious rice with regenerated rice, dipping in delicious water and enjoying the white and tender "Fushun Tofu Flower", enjoying Fushun's unique food culture and the "Millennium Ancient County" civilization, feeling comfortable and full of praise.

Fushun reclaimed rice has formed a relatively complete production, processing and sales network system in Fushun. There are two rice processing and production enterprises, Kaibinxiang and Qiaofufu, with an annual processing and sales capacity of more than 51,111 tons. In addition, compared with brand rice in and outside the province, the reclaimed rice has obvious price advantages, meets the requirements of consumers for "low price and good quality", and has strong competitiveness and broad market prospects. With the help of the party's policy of benefiting farmers, the progress of science and technology and the development of market economy, Fushun people will seize the opportunity, actively explore and work hard to make Fushun ratooning rice brand industry bigger and stronger. We are convinced that through the unremitting efforts of Fushun people, Fushun ratooning rice will be famous both inside and outside the province along with "Fushun Tofu Bean Flower" and become another characteristic product of Fushun.

Fourth, Sichuan pickles

Living at home in Sichuan, every family has several pickle jars. Or filled with sauce, or filled with pickles, and more, it is used for kimchi.

pickle, also called pickled cabbage. Kimchi is salty and sour, crisp, bright in color and fragrant, appetizing and refreshing, and suitable for all ages. It is a regular side dish for living at home.

Sichuan pickles are very particular. Points: soak seasoning dishes, soak meals, and soak boiled vegetables. Like soaked red pepper, tender ginger, garlic, etc., it is generally used as a seasoning for cooking, which is a seasoning dish; Seasonal vegetables such as pickled greens, radishes and scallions are generally used as side dishes for next meal. Some meals should not be soaked for a long time, such as soaking radish skin, radish pieces and lettuce strips. You only need to soak them in a hurry to make them crispy, and most of them can be marinated overnight. This kind of pickle is usually called "boiling water dish". Soak boiled vegetables, the wider the salt water, the better, and then hurry. Therefore, in order to be convenient to use, people are used to soaking them separately, so in general, there will be several pickle jars.

V. Fushun Spicy Sauce

Meile brand spicy sauce is a must for spicy taste. It is a famous local product in Fushun, Sichuan Province. It was first included in the national "Spark" plan, and was refined from natural raw materials such as high-quality peppers. It has a unique flavor of pure fragrance, fresh taste, cool and spicy taste. It can be used as a seasoning for various dishes, tofu pudding and pasta or directly eaten, which has obvious effects of adding fragrance, stimulating appetite and helping food. Actually, it is a regular gift for relatives and friends and families.

it is a kind of advanced new compound condiment, which was first created in China in 1981s, on the basis of absorbing the know-how of making Fushun's famous local food "Douhua Dipped in Water" and combining modern technology with traditional technology. Awarded "Sichuan Famous Trademark" and "Sichuan Customer Satisfied Product" by Sichuan Provincial Government; It has won more than 41 awards from the Ministry of Agriculture, Sichuan Province, the "Ministry and Provincial Quality Products" award, the advanced enterprise of quality management in Sichuan Province, the gold medal of the fifth international food Expo, and the "China food brand on the list". It has been praised by consumers as "a unique product in Fushun, the crown of spicy flavor".

VI. Fushun Tofu

There is a long history and an interesting story about the origin of Fushun Tofu. Legend: During the Three Kingdoms period, because there was a Fushun salt well with the most salt content in Jinchuanyi area (now Fushun County) at that time, coupled with the climatic conditions and geographical environment suitable for soybean growth, tofu spread to Fushun and was very popular. Since then, because the developed salt industry has attracted merchants from all directions, Fushun has almost become the economic and cultural center of Zigong for a long time, and its popularity is extremely strong, so the demand for tofu food has naturally increased significantly. During the period of the Republic of China, one day, a businessman who came to Fushun to sell salt came to the local famous Zhu's restaurant. Because he couldn't wait patiently, he ran to the kitchen to urge the cook to bring the fried tofu he ordered to the table quickly. When he saw that the unformed tofu was steaming in the pot, he asked the owner of Zhu's restaurant to sell it to him because he had no time to wait any longer.

If it is not fully solidified, of course, it can't be fried, so the old gentleman told the cook to prepare Chili water for the guest to dip in. But not only did he not feel bad, on the contrary, he also felt that it tasted more delicious than fried old tofu. Inspired by this, the old man repeatedly studied the freshness of tofu pudding, the formula of dipping water and the rice that is most suitable for tofu pudding. Later, there was the "Fushun Tofu Bean Flower" which made people never tire of eating, and it became a classic signature dish in Sichuan cuisine.

VII. Immersion of Fushun bean curd in water

Quality and technical requirements for immersion of Fushun bean curd in water

I. Raw and auxiliary materials

1. Dried peppers: select dried peppers of varieties such as Chaotian pepper and Erjingtiao produced within the production area.

2. Brewing soy sauce: soy sauce brewed from small soybeans produced within the range of origin.

3. Edible salt: the high-quality well salt produced in Zigong meets the requirements of quality, safety and hygiene of edible salt.

4. Sesame: High-quality sesame seeds within the range of origin.

5. production water: the groundwater within the production area, and the water quality meets the national drinking water standard.

2. Processing technical requirements

1. Technological process:

(1) Chili sauce: Chili → cleaning and finishing → pre-cooking → pounding and proofing.

(2) Soaking soy sauce: brewing soy sauce+spices and Chinese herbal medicines → soaking → boiling → cooling.

(3) Fushun bean curd dipped in water: Chili sauce+dipped soy sauce+cooked vegetable oil → blending → stirring and proofing → sterilization → filling.

2. key points:

(1) pre-cooking: the water temperature is 91℃ to 111℃ for 21 to 31 minutes.

(2) tamping and proofing: using local special tamping tools at 51℃ to 61℃ for 31 to 51 minutes.

(3) soaking: soaking pepper, pepper, clove and other spices and Chinese herbal medicines such as licorice, cinnamon and dried tangerine peel for 24 hours.

(4) blending and stirring: the temperature is 31℃ to 41℃ and the time is 1.5 to 21 minutes.

3. Quality characteristics

1. Sensory characteristics: reddish brown, oily and bright, with sesame seeds on the surface, rich and fragrant, pleasant aroma, sticky texture, delicate taste, refreshing and delicious, and long umami flavor.

2. Physical and chemical indexes: moisture /(g/111g)≤51, amino acid nitrogen (calculated as nitrogen) /(g/111g)≥1.5.

Eight, five treasures peanuts

There are three township sub-district offices in Gongjing District, Zigong City, Sichuan Province, namely Wubao Town, Lianhua Town, Niuwei Township, Longtan Township, Qiaotou Town, Chengjia Town, Baimiao Town, Zhangjia Township, Changtu Town, Jianshe Town, Aiye Town, Xiaoxi Sub-district Office and Gongjing Sub-district Office * * * now under their jurisdiction.

quality and technical requirements of wubao peanuts

1. varieties

Tianfu series, Lu Hua series and yuhua series peanut varieties within the range of origin.

ii. Site conditions

The altitude within the production area is 311m to 411m, the soil type is red-purple soil, the soil layer thickness is ≥ 1.5 cm, the soil organic matter content is ≥ 1.1%, and the soil pH value is 6.1 to 7.1.

Third, cultivation management

1. Soil preparation: deep ploughing and deep ploughing, with the depth of 25cm to 35cm.

2. seed treatment: seed is sun-dried with a shell for 2 days before sowing, and every 21kg seed is treated with 11g ammonium molybdate during sowing.

3. sowing:

(1) sowing time: sowing in the middle to late March. The sowing date should be the weather with stable daily average temperature above 1.5℃.

(2) sowing mode: ridging and plastic film mulching.

(3) sowing density: sow two seeds per hole, and plant 8,111 to 11,111 holes per 667m2 (mu).

(4) Point depth: 5cm to 7cm.

4. Environmental and safety requirements: The use of pesticides and fertilizers must comply with relevant national regulations and must not pollute the environment.

iv. harvesting and processing

1. harvesting: harvesting in the middle to late August. After harvesting, spread the sun or pick the fruits and spread the sun, and put the pods in storage after the water content is less than or equal to 11%.

2. Processing:

(1) Material selection: local peanuts harvested, washed and dried in the same year are selected.

(2) Key points of processing technology:

① Primary selection of raw materials: manual selection to remove impurities.

② soaking cleaning: soak in clear water for 61 to 72 hours in the soaking pool, whichever is the swelling. Then clean it, pick it up and drain it until it doesn't drip.

③ cooking: after the water is boiled, pour peanuts, add salt and natural spices, cook until it is 81% ripe, and then take it out and drain it until it does not drip.

④ baking: baking for 72 hours, the firepower is first large and then small.

5. Quality characteristics

1. Sensory characteristics: olecranon-shaped, thin shell, light and smooth surface, clear reticulation, medium and uniform pod size, and slightly yellowish white shell. The fruit is slender, straight and symmetrical, and the waist and navel are obvious. The seed kernel is pea-shaped or middle-shaped, and the seed coat is pink or light pink. Peanut kernel is ivory, full, delicate and sweet.

2. Physical and chemical indexes: fat content ≥ 45%, in which oleic acid accounts for fat content ≥ 47%, linoleic acid ≥ 25%, and the ratio of oleic acid to linoleic acid ≥1.8. Protein content ≥ 21%, total sugar content ≥ 6%, kernel rate ≥ 75%.