1, boiled beef
Boiled beef is a traditional famous dish, belonging to Sichuan cuisine. The main ingredient is lean beef, and the auxiliary materials are bean sprouts, duck blood, broth, lettuce or other vegetables and vermicelli. Seasoning is onion, salt, soy sauce, pepper, monosodium glutamate, cooked vegetable oil, dried pepper, Chili oil, pepper, fermented glutinous rice juice, wet starch and Danxian bean paste.
2. Zigong eats rabbits cold.
Eating rabbit cold salad in Zigong is a famous traditional food of Han nationality in Zigong City, Sichuan Province, with a history of 100 years. Zigong, Fushun and Rongxian in Sichuan are famous rabbit-raising towns in China, and rabbit meat is abundant in supply. People in this area also love to eat rabbit meat, especially cooking and tasting a dish called "cold rabbit".
3. Zigong Huobianzi Beef
Huobian beef is a traditional dish of the Han nationality in Zigong, Sichuan, the ancient salt capital, which is famous for its high quality, delicious taste, thin slices such as paper and long crisp fragrance. Fire whip beef originated in Qianlong period of Qing Dynasty, and has a history of more than 200 years. Strict material selection, fine knife work, exquisite craftsmanship, unique flavor, smooth fragrance and long aftertaste.
4, fresh pot rabbit
Zigong fresh pot rabbit is a traditional famous dish in Sichuan Province, belonging to Sichuan cuisine.
5. Small fried chicken
Stir-fried chicken is a famous local specialty in Zigong, which belongs to the category of stir-fried Sichuan cuisine. It is the most common home cooking in Sichuan, and almost every family can cook it, but the name is different. Some people call it "fried chicken with green pepper", while others call it "fried chicken" or "fried chicken with green pepper".
6. Daan roast beef
Da 'an roast beef is a traditional dish in Zigong. At the beginning of the 20th century, braised beef, steamed beef and boiled beef became common dishes in saltworks. After several years of painstaking research and repeated thinking, Pan Shi's grandfathers developed a unique cooking formula composed of dozens of Chinese herbal medicines on the basis of ordinary cooking methods.
7. Niu fo roasted elbow
Baked elbow with ox Buddha is a traditional dish in Zigong, Sichuan, and it is a special food in Niufo Town, Da 'an District, Zigong, Sichuan. The famous chef in Niufo Town, a thousand-year-old town in southern Sichuan, was developed on the basis of Sichuan-style roasted meat, so it was named Niufo roasted elbow. This dish was a court tribute as early as the Kangxi period of the Qing Dynasty.
8. Fushun tofu pudding
Fushun tofu pudding is a local specialty in Sichuan, which tastes moist, crisp and fragrant. Fushun bean curd is a kind of tender bean curd (or water bean curd and grey steamed bread) with the same water point. Gypsum is ok, but the authentic tofu brain is water point. She ate Fushun tofu pudding dipped in water and specially processed rice.
9. Niufo steamer
Niufo steamer is an authentic Sichuan-style steamed meat series dish with authentic Niufo flavor. Steamer includes pork, beef, mutton, rabbit meat, chicken nuggets, ribs, large intestine and so on.
10, Zigong beef omasum hotpot
Tripe hotpot is a traditional dish in Sichuan and Chongqing. Mainly beef tripe, with beef liver, beef loin, beef tenderloin and other dishes, washed by consumers themselves. It is characterized by strong spicy taste and fresh soup, which is suitable for all seasons.