fairy town's traditional diet is very famous. Because it is close to Zigong, it used to be an important transportation place for Zigong's salt. Because of the prosperity of salt town, its diet style is also classified as Zigong's salt-helped dishes. Zigong salt dishes are unique in Sichuan cuisine. Zigong salt dishes are divided into three branches: salt merchants' dishes, salt workers' dishes and guild halls' dishes, with spicy taste, spicy taste and sweet and sour taste as three categories. Yanbang cuisine is characterized by its thick, heavy and rich flavor. Pay most attention to and pay attention to seasoning. In addition to the tradition of "all kinds of dishes and various cooking techniques", Sichuan cuisine has the characteristics of "thick, fragrant, spicy and exciting". Salt dishes make good use of pepper and ginger, with wide and heavy materials, fine selection of materials, frying, stir-frying, burning and frying, which is unique; Boiling, stewing, frying and frying have their own rules. He is especially good at boiling and living, forming a distinctive flavor and taste different from other cuisines. From salt capital to Chengdu, from Rongcheng to Beijing, it lasts forever and is passed down by word of mouth.

The ancient town of Xianshi

There are more than 1 kinds of representative dishes of salt dishes. Here are only some of them: fireside beef, boiled beef, chrysanthemum beef, steamed fish with Zhao Hua powder, fish fillets with hibiscus, cuttlefish roe with Wang Jing, shredded meat with winter bamboo shoots, buttered butter tea, and people cooking stoves with Ba Ren. Above, only one spot of salt-help dishes is visible, and there are many dishes that need to be searched, excavated and restored.

in Sichuan cuisine series, many fine products and treasures are related to the development of well salt. According to the records of Sichuan Scenery, the famous dish "boiled beef" in Sichuan cuisine was born in Zigong salt industry. As early as the Ming and Qing Dynasties, Zigong Salt Field used cattle as the power cart to draw brine. With the increase of salt wells and the increase of car bodies, there were more and more cattle, which remained at around 3, heads all the year round in Guangxu period of Qing Dynasty. With the sick and retired cattle needing to be slaughtered, there were more and more beef foods in Zigong Salt Field, which became more and more flavor, including boiled beef, fireside beef, chrysanthemum beef hot pot, hot yellow throat, cow head and oxtail soup. Boiled beef has become a very popular dish in Sichuan cuisine.

Fireside beef is a special food in Zigong. In other places, there are similar "Dengying beef", but Fireside beef is good at its own unique characteristics. Its swordsmanship is wonderful, as thin as paper, with a long fragrance and great taste, and it is very suitable for dinner with wine. It is famous all over the country for its fine selection of materials, unique preparation method and delicious taste. The raw material of fireside beef can only be the so-called "drill beef" on the hind legs of cattle. When making, use a very sharp thin-edged knife to cut the beef into pieces with a length of feet and a width of seven or eight inches; In this way, the fireside beef baked with cow dung cake has a clear fragrance. Later, I switched to grilled charcoal, but this fragrance was gone, and I felt that it was not as delicious as before. Therefore, it was baked with cow dung cakes, which was kept secret at that time. Outsiders seldom know.

There is also a strange level in the food culture accumulation formed by salt-help dishes in Zigong, that is, the food of salt merchants. These wealthy and wealthy salt merchants are as delicious as the court in terms of their food; Ostentation and extravagance, not inferior to the government. Although they are not tired of eating refined food, they are not enough after eating seafood and delicacies for a long time, so they dig their brains and change their patterns, so that the more they eat, the more strange they are, the more they eat, the more sophisticated they are, as if they could not show their wealth without it.

salt merchants are strange to eat. Some so-called small dishes that salt merchants eat are also extremely elegant. For example, a small dish of frog's belly needs hundreds of frogs to cut its belly and take its belly, and then stir-fry it with lard and sesame oil. It is especially necessary to pay attention to the heat and make it fresh and crisp. A small dish of fried cowpea is actually made by hollowing out cowpea, filling it with finely chopped minced meat mixed with egg white and seasoning, and frying it with sesame oil. To stir-fry mung bean sprouts, the chef needs to pick them with a needle, so that the minced meat can be poured in bit by bit and then fried into dishes. Even if you eat water spinach, you only need two tender leaves with the size of a sparrow's tongue at the top of each root, and a few kilograms of water spinach can be cooked into a dish, fried with sesame oil and cooked in chicken soup, which is called "crow's mouth".

Salt merchants have a dish, and salt workers earn half a year's food. These once-rich salt merchants are rare among local rich gentry for their strange, weird and elegant dishes.