Yanbang cuisine is a school of Sichuan cuisine, which began in the Eastern Han Dynasty. Zigong salt dishes are divided into three tribes: salt merchants' dishes, salt workers' dishes and social dishes, and there are three types: hemp, spicy and sweet. Salt side dishes refer to dishes including fireside beef and mutton, beef and mutton from cook the meat and Huang Juhua, steamed beef with flour and beef with drilling sauce.
Salted vegetables are characterized by strong, delicious and strong taste. Pay more attention to seasoning. In addition to the traditional style of Sichuan cuisine, it also has the characteristics of "strong taste, spicy and fresh". Pepper and ginger are used flexibly in salt side dishes, with wide and heavy materials, fine selection of materials, stir-frying, stir-frying, roasting and frying, which are unique; Cooking, stewing, frying and frying are all skillful. He is especially good at swimming and swimming, and has a unique taste and a taste different from other specialties.
Characteristics of special dishes
Taste characteristics
In the past, salt dishes were unique in Sichuan, and they were the best in Xiaoxigang. It is respected by your show and praised by sages; Carnivores love each other and are admired by those who hear them. From Dongtai to Chengdu, from Rongcheng to Kyoto, it has been enduring for a long time, and user evaluation has spread, and it has also become a well-known brand with great reputation and brand effect in the catering industry.
Characteristics of eating methods
Salt merchants eat in a strange way, such as eating "pig blood bubble", which is to put live big fat pigs on all fours.
Tie it up, hold the cooked rice porridge in a bamboo tube, break the pig's lips and pour it down, then slaughter the pig, gut it, take it down and put it in the pig's mouth, esophagus and stomach for scalding and bleeding, and cook it with exquisite seasoning.
Another example is eating "dewdrop". In winter, the diluted sheep manure will be poured on the bare stone mountain, and the grass that grows and develops in the early spring of next year will flourish and will not be eaten by insects. At the end of spring, a small fungus grows in the grass, which is short and milky, just like the fungus outside the mouth, and tastes delicious, which is better than dried mushrooms and Bigfoot mushrooms. It is named dewdrop fungus. The dewdrop fungus grown in Taiping Mountain and Gongjing Agate Cave has the best quality, and each fungus is only the size of the middle finger, with less output and high price. Rich businessmen and tycoons invited them to the Spring Banquet. If a dish of dewdrop mushroom with a price higher than that of the famous mushroom Bigfoot is used as a seasonal dish, the delicacies are all inferior.
A salt merchant has a dish, and a salt worker earns food for half a year. This once rich salt merchant's dishes are unique, eccentric and unique, which is really rare among local wealthy businessmen and gentry.
Means dishes
Stewed meat
In the series of Sichuan cuisine products, there are many classic and excellent products related to the development trend of well salt. According to Scenery of Sichuan, cook the meat, a special food in Sichuan cuisine, comes from Zigong salt industry. As early as the Ming and Qing Dynasties, Zigong Salt Field used cattle as the power to extract brine. With the increase of salt wells and the expansion of car bodies, there are more and more cows. During the Guangxu period of the Qing Dynasty, the number of cattle has been around 30,000, and sick and retired cattle need to be slaughtered. Therefore, in Zigong saltworks, there are more and more beef and mutton foods, and the drier they are, the more delicious they are. Among them, they are boiled meat, fireside beef and mutton, Huang Juhua beef and mutton hotpot, and hot yellow throat. Boiled meat has become a very popular specialty in Sichuan cuisine. Its origin is that Zigong Salt Trade Union changed beef meat into salt, Chili powder and pepper powder to cook. 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 flavor and strong symbol. You can use beef, mutton and lean pork as seasoning, without frying, and highlight the cooking of soup. When cooking, the fire is fierce and the water is wide, but sometimes it is not suitable for too long. Just turn the small fresh meat white, and add Chili oil, Chili powder, pepper powder, soy sauce, pepper noodles, sweet potato powder, chicken essence and water bean powder when cooking. Its color is deep, its flavor is rich, its meat is tender and extremely delicious. This dish is suitable for all seasons. Common vegetable moss or nest bamboo shoots in Qiaotou, cook the meat, Zigong (hot pot side dish), cut into pieces, served with lettuce and fragrant lai.
Huobianzi beef & mutton
Beef and mutton with fire whip is a delicacy in Zigong area. In other areas, there are similar "Deng Ying beef", but the fireside beef and mutton has its own unique characteristics. Its knife method is strange, as thin as paper, with long fragrance and excellent taste, which is very suitable for drinking with warm wine. It is famous for its fine selection of materials, unique production methods and delicious food. The raw material of beef and mutton on the hearth is only "drilling beef and mutton" from the hind feet of cattle. When making, use a prominent thin-edged knife to drill a small piece of beef and mutton, which is long and seven or eight inches wide; Nail the small fresh meat on the joinery board against the wall, peel it again with a thin-edged knife, and the beef and mutton drilled out will turn over slowly with the peeling of the cutting edge until it becomes a whole piece of extremely thin small fresh meat, and it is stipulated that the small fresh meat cannot leak eyes and feces; Then put a little salt and soy sauce on the very thin meat, hang it in a cool place to dry, spread it on a grate that can be naturally ventilated, and gradually cook the food with a small fire of cow dung cake, crisp but not cotton, chew it carefully and melt the residue. Finally, apply Chili red oil and serve. The fireside beef and mutton baked with cow dung cakes like this has a smell. After that, it was changed to charcoal roasting, and this fragrance disappeared, but it didn't feel as delicious as before. Therefore, baking with cow dung cakes was a secret at that time and was not taught to others. Few people know smiling faces.