China's food culture is famous for its long history, wide spread, huge population, superb cooking skills and profound cultural heritage. China's rich food culture has played and is playing an important role in maintaining the prosperity of the Chinese nation, promoting the development of productive forces and promoting social progress and civilization. There are more than 3000 kinds of commonly used cooking materials, more than 10000 kinds of used cooking materials and more than 500 kinds of seasonings. There are many kinds of dishes in China, and their cooking methods and techniques are exquisite, complicated and ingenious. China cuisine, which takes taste as the core and aims at nourishing, pays attention to erotic food, cooked food, refined food, nourishing food, delicious food, interesting food and meals, which has influenced the oriental food culture system of nearly 2 billion people. In recent years, China's food culture has become more popular in Europe and America. It is no exaggeration to say that China has become a global food superpower. Chinese cuisine, especially Sichuan cuisine, which pursues color, fragrance, taste, utensils, shape and sound, is famous for its beauty in texture, color, shape, utensils, taste, environment and taste, and has been favored and praised by many countries and people.

Salt is the ancestor of all kinds of flavors, Zigong is the capital of well salt, and Yanbang is the home of delicacies. Eat in Sichuan and taste in Zigong. Rooted in Bashu culture, it was born in Sichuan cuisine series. With the prosperity and development of salt industry economy, Zigong Yanbang cuisine has become an outstanding representative of Xiaohe cuisine in southern Sichuan, which is different from "Shanghe cuisine" and "Xiahe cuisine" in Chengdu and Chongqing. Zigong salt dishes are not only a wonderful flower in China food culture, but also an integral part of China salt culture. It is also an important embodiment of the customs of salt capital for thousands of years, and it is also an important brand in contemporary Sichuan cuisine series.

The well salt industry in Zigong area began in the Eastern Han Dynasty, and was famous throughout Sichuan in the Tang and Song Dynasties. Historical records call this place "Bird's Nest Raorun", "Taiwai County", "Business Travel Gathering Place" and "Mi Chong, the state capital". Since the Ming and Qing Dynasties, with the rise of artesian wells, Zigong salt industry has gradually reached its peak. Ganlongshi has become one of the five central producing areas in Sichuan, and Jiadaoshi has become one of the three central producing areas in Sichuan. During the reign of Xianfeng Tongzhi, it became the production place of Sichuan well salt center and held the leading position of Sichuan salt industry. The annual output of salt is more than 3 million tons, which is sold to more than 200 counties in Sichuan, Yunnan, Guizhou, Hunan and Hubei, and is used by one tenth of the population in China. Known as the salt capital, it is famous at home and abroad. It has become a "land of the essence of Sichuan Province". With the prosperity of economy, population and culture, Sichuan Opera, Lantern Festival and catering here have gradually become the first good areas in southern Sichuan and even Sichuan.

The prosperity of well salt industry in Zigong Salt Field in the middle of Qing Dynasty not only attracted investors and operators from Shanxi, Shaanxi, Guangdong, Jiangxi, Guizhou, Hubei, Hunan and other provinces to set up well stove banks here, but also directly or indirectly attracted workers from surrounding areas and Guizhou and Yunnan to work here. At that time, there were about 200,000 salt merchants and salt workers gathered in Du Yan all the year round, which were called various gangs according to different social divisions. Salt merchants include well gangs, stove gangs, rice gangs, money gangs and bamboo, wood, oil and hemp gangs; Salt workers include masons, well-diggers, roller gang, salt-burning gang, slaughter gang, water-lifting gang and boating gang. Baili saltworks, bustling streets, countless restaurants and numerous conference halls. Different levels of food consumption and hobbies, and the blending of different regional food cultures have gradually formed Zigong's unique salt-help dishes.

Zigong salt dishes are divided into three branches: salt merchants' dishes, salt workers' dishes and guild hall dishes, with spicy, spicy and sweet and sour dishes as three categories. The characteristics of salted dishes are strong, heavy and thick. The most exquisite, exquisite seasoning. In addition to the traditional "diverse dishes and diverse cooking techniques", Sichuan cuisine also has the characteristics of "strong, fragrant, spicy and exciting". Make good use of pepper and ginger in salted vegetables, with wide and heavy materials, fine selection of materials, and unique style of frying, frying, burning and frying; Boiling, stewing, frying and frying have their own rules. He is especially good at cooking, forming a distinctive flavor and taste different from other cuisines.

In the past, Yanbang cuisine was unique in Sichuan cuisine, and dominated Xiaohe cuisine. Highly praised by dignitaries and sages; People who eat are in love, and people who listen are admiring. From Yandu to Chengdu, from Rongcheng to Beijing, it has a long history and has become a well-known brand in the catering industry.

In the course of more than 200 years' development, generations of famous chefs and culinary masters have emerged in Zigong salt dishes. The "Qiongpu Recipe" written by Li Qiongpu, a salt merchant in the late Qing Dynasty, recorded the cooking tips of various salt dishes, but it has been lost. A crispy duck cooked by Dong, the famous chef of the Geneva International Conference, knocked down movie master Chaplin; In the middle of last century, Master Chen Jianmin introduced salt-assisted dishes into Japanese upper class. Liu Xilu's tofu has become a delicacy that appeals to both refined and popular tastes in Japan. Zeng, who invented fireside beef, cooked the beef to the extreme safety, Lin Qingyun, who pioneered the leaf palm board of cow's hoof and bear's paw, Li, who is famous for cooking fish without sauce, Liu, who is good at shark's fin and sea cucumber banquet, Liu, who is famous for eating rabbit meat, and Huang Sanpang, who was surprised by a song "Eat Up" and merged into Sichuan Hotel, are all salted dishes. After the founding of New China, Fan Dechong, Ni, and Zou Qingyun, known as the "Four donkey kong", made important contributions to the inheritance and development of salt dishes.

In its evolution and development, Zigong catering and salt-help dishes have gradually formed a number of famous shops that make listeners drool and eat. Such as Tiandeyuan, Lumingchun, Jinguyuan, Kuaiyuan, Haoyuan, Yiyuan, Diaohuanglou, Wharf, Liu Fen Restaurant, Jiang Chun, Wenxingyuan, Xinjin Food Club and Minjiang Hotel. Over time, it has formed a long-established brand. Since the reform and opening up, Zigong catering industry has made great progress. Famous shops with salted vegetables as the main connotation have not only been passed down from generation to generation, but also a number of new famous shops have emerged. "Jin Fu Salted Vegetables" is very famous in Beijing. In Chengdu, a leisure city, Chengdu people who can eat energetic products also appreciate Zigong's dishes such as "Yanfu Family", "Shu Jiang Chun" and "Axi". In Zigong, Salt Merchants' Cuisine, Private Cuisine, Du Yan Guild Hall Cuisine, Southern State Banquet, Southern Sichuan Banquet, Sichuan Jiang Chun, Axi, Liu Fen Restaurant and descendants of salt gangs are all well received by consumers, and their business is booming day by day.

In the process of the evolution of salted vegetables, a large number of well-known dishes have been accumulated, which are loved by everyone, and some of them have spread like wildfire, and they have been incorporated into Sichuan cuisine and put on tables all over the country. There are more than 100 kinds of representative dishes of salt dishes. The following are just some of them:

1. Huobianzi beef

2. stewed beef

3. Chrysanthemum beef

4. Steamed beef with flour (or famous beef steamer)

Step 5 drill beef stew

6. Hot yellow throat

7. Cow peas (also known as sandals, that is, beef tendon)

8. Cattle hooves and bear paws

9. Palm beef

10. Approximate beef

1 1. Cowpea beef

12. Spicy beef omasum

13. finely embedded mung bean sprouts

14. Stir-fry crow's mouth

15. Canned meat with slow fire

16. Fried carp with onion (also known as "Hepu Zhu Huan")

17. Pickled carp in onion sauce

18. Braised fish in brown sauce

19. silver carp with vegetable moss

20. Crucian carp with sauerkraut

2 1. Rongxian Crispy Fish

22. Fushun loach

23. Zhao Huafen steamed fish

24. Black lotus fillets.

25. Jing Wang mullet larvae

26. Li's wine fermented fish

27. Wang tofu fish head

28. Zhang steamed tuanyu

29. Li Jiawan returned loach fish

30. The boatman's fish

3 1. The greatest satisfaction in the world

32. Nine dishes of salt merchants

33. bandit chicken on the rock

34. Smoked chicken with rice

35. Pickled garlic chicken

36. Steamed Moon Mother and Child Chicken

37. red-cooked chicken

38. Yipin Duck

39. Anthurium sweeps away the waves

40. Early spring dew bacteria

4 1. golden hook cold dish

42. Hot light nest

43. Purple bud tender ginger Sichuan style stew pork

44. Braised pork with goose leg

45. Guobakui Sichuan style pork

46. Roasted pork with scallion

47. Stew three flavors skillfully (the pig's mouth, ears and tail are all made of Sichuan-style fried pork)

48. Niu fo roasted elbow

49. One knife meeting (beef banquet made of various parts of cattle)

50. scalded whole lamb mat

5 1. Fish mat (all the dishes on the table are made of fish)

52. Eat cold rabbits with strong flavor.

53. Jinhua mutton soup

54. Salt helps frying in a pan.

55. Wind radish pettitoes soup

56. Ants climb trees

57. Sliced pork with ginger and spinach.

Gu Jing Bacon.

59. Preserved eggs and minced meat

60. Soft fried shredded pork

6 1. Hibiscus eggs

62. Preserved eggs with green peppers

63. Roasted chicken eggs

64. Yip's brush head

65. Hu Jia hai jiao chicken

66. Minjiang hand washing residue

67. Huang cook the meat

68. Mushroom liver cream soup

69. Golden Hook Chicken Brain Flower

70. minced meat with winter bamboo shoots

7 1. Niulanwan dried bean curd

72. Farmers' Daughter Cuisine

73. Hot and sour vegetables

74. Stir-fried shredded radish

75. Zhangjiatuo Chicken Potou

76. Fried mung bean cake

77. Crispy butter tea

78. Xie bean jelly

79. Yellow Spider Baba

80. Zheng wonton soup

Only a few salt dishes can be seen above, and there are still many dishes that need to be found, excavated and restored.