Ask for information on salt-helped vegetables in Zigong

salt bangcai

Chinese food culture is famous all over the world for its long history, wide spread, large edible population, excellent cooking techniques and profound cultural heritage. The rich Chinese food culture has played and is playing an important role in maintaining the prosperity of the Chinese nation, promoting the development of productive forces and promoting social progress and civilization. There are more than 3,111 kinds of commonly used cooking materials, more than 11,111 kinds of used cooking materials, and more than 511 kinds of seasonings. China dishes are numerous and varied, and their cooking methods and techniques are exquisite, complex and ingenious. China cuisine, which focuses on taste and aims at nourishment, pays attention to emotional food, cooked food, refined food, nourishing food, delicious food, interesting food and combined meals, and has influenced the oriental food culture system of nearly 2 billion people. In recent years, China's food culture has become more popular in Europe and America, and it is no exaggeration to say that China has become a global food superpower. Chinese cuisine, especially Sichuan cuisine, which pursues color, fragrance, taste, utensils, shape and sound, is famous all over the world for its beauty in texture, color, shape, utensils, taste, environment and taste, and has been favored and praised by many countries and people.

salt is the ancestor of all kinds of flavors, Zigong is the capital of well salt, and salt gangs are the family of delicacies. Eat in Sichuan and taste in Zigong. Rooted in Bashu culture, born in Sichuan cuisine series, and accompanied by the prosperity and development of salt industry economy, Zigong Salt Gang cuisine has become an outstanding representative of Xiaohe Gang in southern Sichuan, which is different from the "Shanghe Gang" and "Xiahe Gang" cuisines in Chengdu and Chongqing. Zigong Yanbang cuisine is not only a wonderful flower in China's food culture, but also an integral part of China's salt culture. It is also an important embodiment of the customs of the salt capital for thousands of years, and it is also an important brand in contemporary Sichuan cuisine series.

The well salt industry in Zigong area began in the Eastern Han Dynasty and became famous throughout Sichuan in the Tang and Song Dynasties. Historical records call this place "Yan Wo Rao Run", "Too Other Counties", "Business Travel Convergence" and "State Fu Mi Chong". Since the Ming and Qing Dynasties, with the rise of artesian wells, Zigong salt industry has gradually reached its peak. Ganlongshi became one of the five central production sites in Sichuan, and Jiadaoshi became one of the three central production sites in Sichuan. During the reign of Xianfeng Tongzhi, it became the production site of Sichuan Well Salt Center, holding the leading position of Sichuan Salt Industry. With an annual output of more than 3 million tons of salt, it is sold to more than 211 counties in Sichuan, Yunnan, Guizhou, Hunan and Hubei for one-tenth of the country's population. It is known as the salt capital and is famous at home and abroad. It has become the "land of the essence of Sichuan Province". With the prosperity of economy, population and culture, Sichuan Opera, Lantern Festival and catering here have gradually become the first good area in southern Sichuan and even Sichuan.

In the middle of Qing Dynasty, Zigong Salt Field, a flourishing well salt industry, not only attracted investors and operators from Shanxi, Shaanxi, Guangdong, Jiangxi, Guizhou, Hubei, Hunan and other provinces to open well-stove banks here, but also attracted workers from surrounding areas, Guizhou and Yunnan to work here directly or indirectly. At that time, there were about 211,111 salt merchants and salt workers who gathered in Yandu all the year round, and they were called various gangs according to different social divisions. Salt merchants include well gang, stove gang, rice gang, money gang and bamboo, wood, oil and hemp gang; Salt workers include masons' gang, well-filing gang, roller gang, salt-burning gang, slaughter gang, cart-water gang, boating gang and so on. Baili Salt Field, bustling streets, numerous wine shops and numerous meeting halls. Different levels of dietary consumption and hobbies, and the blending of dietary cultures in different regions have gradually formed a unique salt-help cuisine in Zigong.

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