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. Its origin is that Zigong salt workers eliminated the beef in 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 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.

Huobianzi beef

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. Chrysanthemum beef, steamed pork (or beef steamer), braised beef, scalded yellow throat, beef peas (also known as straw sandals, that is, beef tendon), beef hoof and paws, beef palm, golden silk beef, cowpea beef, scalded tripe, finely inlaid mung bean sprouts, stir-fried crow's mouth, canned small fire meat, and braised carp with scallions without juice (also known as "Hepu Zhu Huan". Tian Di Da Yi Man, salt merchants nine-sided dishes, rock bandit chicken, rice smoked chicken, pickled chicken, steamed moon mother and son chicken, braised meat chicken, yipin duck, Anthurium andraeanum, early spring dew fungus, golden hook winter vegetables, hot Dengzhanwo, purple bud tender ginger, goose leg fried chicken, pot helmet fried chicken, scallion fried chicken and fish pad (the dishes on the table are all made of fish).