1, eat rabbit cold
No rabbit can leave Zigong alive. There is absolutely no water in this sentence. According to the survey, Zigong people eat more than 40 million rabbits a year. In Zigong's traditional cuisine, rabbits have been a cold food for hundreds of years. According to legend, in contemporary times, when the poet Du Fu passed Zigong, he accidentally ate in Leng Tu and wanted to take some with him to eat on the road. Zigong people take off some water when cooking rabbit meat, which is convenient for storage. Hot dishes are eaten cold, and rabbits eat cold.
2, fresh pot rabbit
Zigong restaurants in Chengdu basically have such dishes. Fresh pot rabbits use ginger, millet, spicy and other accessories, which are spicy and pungent and have a heavy taste. The fresh pot rabbit not only retains the freshness of the rabbit, but also makes a tender and smooth taste. Every bite has a spicy feeling, but it can't stop.
Step 3 stew beef
Fresh, fragrant, tender and spicy boiled beef is a must for Zigong cuisine, a good drink for bibimbap, and also has the folk characteristics of Bashu. Beef should be tender and tender, and special attention should be paid to the heat and time when making, so that the beef is neither old nor firewood, tender and spicy.
4. Niu fo roasted elbow
Many Zigong people don't know this dish, but it is very famous. It's a court tribute of the Qing Dynasty, and Kangxi liked it very much. Niufo elbow is brownish red in color, tender in meat and delicious. Niufo elbow roast is made of pig elbow, with crispy skin and rotten meat, rich aroma, suitable for all ages, and very common at banquets.
5. Dandan noodles
I don't know Dandan Noodles. I'm not from Sichuan. I haven't eaten Dandan Noodles. I must have heard his name. Dandan noodles are thin and chewy because they are picked and picked, and they are full of delicious meat foam. Juice is rich, with noodles, salty and slightly spicy, with endless aftertaste.
6, shark's fin hibiscus bag
The shark's fin hibiscus bag has a high reputation and is a snack at a high-end banquet. With a long history, many Zigong locals rarely eat it. The shark's fin hibiscus bag is made of rice and glutinous rice, and it is filled with shark's fin. It looks like a hibiscus flower, and its skin is soft and sweet. The stuffing inside is soft, refreshing and delicious.
7. Fireside beef
Fireside beef has a history of more than 200 years, which is a must in China's diet. Fireside beef looks simple, but its workmanship is complex and its technology is exquisite. If you want to eat authentic beef, you need to explore more. Fireside beef is made of beef and salt. Beef is as thin as paper and tastes salty and fragrant. The more you eat, the more fragrant you get.
8. Fushun tofu pudding
Fushun tofu pudding, which can be seen everywhere in Chengdu, also comes from Zigong. Also called tender bean curd, spicy and delicious water, very delicious. Fushun bean curd is fragrant and moist, tender but not scattered, tender but not old, with long fragrance and sweet taste.
9. Blooming white cake
This Zigong classic snack is famous far and near, and few people remember that it comes from Zigong. White cake is made by grinding soaked glutinous rice into fine powder, then fermenting and steaming. White cake has natural glutinous rice fragrance, soft and refreshing. It tastes sweet and fragrant, and its mouth is full of fragrance.
10, Honeycomb Potato
Have you ever eaten honeycomb potatoes fried into cakes? Potato cakes are called honeycomb potatoes because they have holes that look like honeycombs. They have a faint potato flavor and sweetness, crisp and refreshing. They are special snacks in Zigong.
Reference to the above content: Baidu Encyclopedia-Zigong City