Zigong cuisine, which originated in Zigong City, Sichuan Province, is one of the outstanding traditional food cultures in China. Zigong cuisine is famous for its unique production technology and unique taste, especially in Sichuan cuisine.

Zigong cuisine is mainly characterized by its salty taste and fresh texture. Zigong is one of the main producing areas of trona in China, and the natural conditions and climate environment are very suitable for the production of trona. Therefore, the water, oil, salt and vinegar used in Zigong cuisine are rich in trona, which brings a unique salty taste. At the same time, Zigong cuisine pays attention to cooking skills, stewing and burning with special utensils such as casserole, so that the ingredients can fully absorb the aroma of juice, the texture is fresh and tender, and the taste is unique.

There are many kinds of Zigong dishes, including famous dishes such as fried pork, spicy chicken, pot helmet, stewed meat with donggua and goose throat. These dishes are of high quality in taste, hygiene and quality, which can make people enjoy the most authentic Sichuan cuisine.

In short, Zigong cuisine is not only an important flavor food in Sichuan Province and even in China, but also a representative of traditional culture, representing the cooking skills and cultural heritage passed down from generation to generation by Zigong people. Both modern diners and diners of the older generation can taste the profound cultural heritage and delicious flavor of Sichuan cuisine.