Salt dishes are mainly spicy, sweet and sour, and Jianghu dishes are mainly crispy. Jianghu cuisine, in the words of experts, refers to the cuisine relative to the authentic cuisine. The most common classification of traditional cuisine is based on region. For example, in China, Hunan cuisine, Shandong cuisine and Guangdong cuisine are divided into three major cuisines. Salt-help cuisine, also known as Xiaohebang Sichuan cuisine and Zigong cuisine, is popular in Zigong, Fushun, Weiyuan, Yibin, Longchang and Neijiang in the Tuojiang River basin of Sichuan. Zigong has been an important salt producing area since ancient times. The ancient salt industry in China corresponded to huge commercial interests, and the salt trade led to the highly developed economy in ancient Zigong.

The origin of pickles

Salted vegetables were formed in Xianfeng and Tongzhi years of Qing Dynasty. Fuxi River, which flows through artesian well, is named Jinghe River. There are well points on both sides of Jinghe River, which are rich in salt. Over time, it has also formed a unique diet custom, which is today's diet culture. Since the Qing Dynasty, Jinghe diet culture and well salt culture have developed together. The dietary customs on both sides of Jinghe River are first related to its physical geography, and on this basis, it is closely related to salt industry, especially well salt production. In particular, the frequent business exchanges between immigrants and other places have formed a strong tolerance because of the mutual penetration of food culture in various places.