Zigong Yanbang cuisine is a wonderful food culture bred by the Millennium Salt Capital, which belongs to a subsystem of Sichuan cuisine. Yanbang cuisine is the only prefecture-level city in Sichuan province with its own system of cuisine, a pearl in Sichuan cuisine and a unique symbol of Zigong salt culture. It is related to the taste habits of salt merchants and salt workers. The main ingredients are rabbits, cows, frogs and fish.

Salted vegetables are rooted in salt culture for thousands of years, which not only has the basic characteristics of spicy and delicious Sichuan cuisine, but also has unique cooking techniques and taste types, and is an important part of Sichuan cuisine. Zigong's salted vegetables are very famous, which are characterized by three words: fragrant, spicy and fresh. Zigong cuisine is rich in flavor, spicy enough and rare enough. The spicy food in Zigong is different from that in Chongqing, which is spicy and delicious.

Historical development of pickles

Zigong salted vegetables were born of salt, sprouted in the middle of Song Dynasty, formed in Xianfeng and Tongzhi years of Qing Dynasty, matured in modern times and developed after the reform and opening up, with a history of nearly a thousand years.

Generally speaking, Zigong cuisine is called Xiaohebang Sichuan cuisine among Sichuan cuisine factions. Its history embodies an extreme style, an impatient sense of urgency, a courage to reject stereotypes and dare to be original, supplemented by a strong taste shock, which suddenly rose but never declined.

Since the mid-Qing dynasty, thousands of businessmen have gathered in all parts of the country, east, west, north and south, and salt boats have merged. The four major cuisines of Beijing, Shandong, Henan and Jiangsu have gathered in Yandu, showing their magical powers. After more than 200 years of cooking, Zigong has finally become a school of Sichuan cuisine-Xiaohe Gang.