Scenery introduction

Zigong is surrounded by mountains and rivers, with a beautiful and pleasant environment. It is famous for being the "Millennium Salt City", "Hometown of Dinosaurs" and "Southern Light City". Since 1986, Zigong City has been designated as a national historical and cultural city and a city open to the outside world, and "Artesian Well-Dinosaur Scenic Area" has been designated as a provincial-level scenic spot. Due to the historical transportation and marketing methods of well salt and the terrain conditions of medium and shallow hills, the urban layout with artesian wells and tribute wells as the main body is interspersed with undulating mountains and winding rivers, forming a "half-way" integrating mountains, water and city. It has the style of a mountain and forest city with a green hill and half a tower. Even in the central area of ??the city, although there are scattered buildings and bustling markets, there are still mountains and forests interspersed with clear water. Surrounded by green mountains and green waters, and under the cover of hundreds of ancient banyan trees, you can still see the well-preserved various salt industry villagers and guild halls, as well as traditional blocks paved with stone slabs and towers tens of meters high. The wooden derricks for brine mining - Tianche, city flower crape myrtle, city tree camphor - are scattered throughout the city, and are inlaid with red jade, making the salt city more delicate, subtle and elegant.

The historical and cultural connotation with well salt culture as the main body is very rich. There are 88 cultural relics protection units in the city. Among them, [uel]Xiqin Hall and Yanhaijing, where the Zigong Salt History Museum is located, are national key cultural relics protection units; Rongxian Giant Buddha and Fushun Confucian Temple are provincial key cultural relics protection units. The famous Dashanpu dinosaur fossil site has been built into the Zigong Dinosaur Museum, one of the three largest dinosaur museums in the world. The traditional Zigong Lantern Festival is famous at home and abroad, and the Lantern Museum is unique. Zigong Sichuan Opera is a sensation in the theater world. Local specialties such as "Gong Fan", "Tie-dye", "Zigong Paper-cut", and "Bianzi Beef", known as the three unique folk crafts of Zigong, enrich the historical and cultural connotation of the famous city. Many historical and cultural celebrities in modern and modern times have made the salt city even more shining for thousands of years.

It is world-famous for its unique lantern festival. Paper, silk, and silk of various textures, colors, and sizes are all Zigong lighting materials, as well as glass, medicine bottles, porcelain, silkworm cocoons, bamboo weaving, tie-dyed fabrics, and other lamp-making raw materials with unique local customs and industry characteristics. . The Zigong Lantern Festival is especially famous for its wide variety and blend of lanterns and scenery. There are various dragon lanterns, revolving lanterns, seat lanterns, series lanterns, craft lanterns, animal lanterns, character lanterns, flower and bird lanterns... all kinds and dazzling. Every lantern festival, thousands of lanterns are displayed in the gardens, mountains and rivers. There are scenes among the lanterns, and there are lanterns among the scenes. The lanterns and scenes are intertwined. Shape, color, light, sound and movement are organically integrated. The layers are blurred and majestic.

Historical sites and buildings

Introduction to historical and cultural cities

Zigong is located in the southern part of Sichuan Province, the "Land of Abundance", and is "the richest city in Sichuan". "The Essence of Sichuan Province" has rich historical and cultural heritage, unique cultural and natural landscapes, and stands out among Chinese cities with its unique style and charm. It has the reputation of being the salt city for thousands of years, the hometown of dinosaurs, and the city of lanterns in southern China. In 1986, Zigong City was designated as a national historical and cultural city by the State Council, and was subsequently approved as a provincial-level city. Scenic spots, national cities opening to the outside world and national sanitary cities.

Zigong is famous for its well salt production and is known as the "Salt City". Its long history of brine mining and salt production can be traced back to the period of Emperor Zhang of the Eastern Han Dynasty (76-88 AD) nearly two thousand years ago. During the reign of Emperor Wu of the Northern Zhou Dynasty (561-578 AD), Fushi County was established because of Fushi Salt Well, and Gongjing Town was established because of Dagong Well. In the first year of Wude in the Tang Dynasty (AD 618), the town was renamed Gongjing County due to the establishment of Rongzhou. In the third year of Xianfeng in the Qing Dynasty (1853), the Daping Heavenly Kingdom captured Nanjing and Huaiyan was blocked. Sichuan salt was brought to Chu, and it was able to be transported and sold to the market along the Huaihe River from the two lakes. In 1973, with the rise of the Anti-Japanese War, Haiyan stagnated, and Sichuan Salt rose, once again benefiting Chu, and there was a need to establish a city. On September 1, 1939, Ziliujing and Gongjing, the two eastern and western sites of Sichuan Salt Fields known as Furong Salt Fields in history, were merged from Fushun and Rong counties to establish Zigong City under the provincial jurisdiction. Zigong’s path from establishing towns and counties to establishing cities due to salt is a typical resource development-oriented urban development path. Zigong occupies an important position in the history of science and technology, economic history and urban development in ancient my country.

Dashanpu Dinosaur Fossil Group Site

The Dashanpu Dinosaur Fossil Group Site is located next to Dashanpu Town, about 11 kilometers northeast of Zigong City, Sichuan Province. The site of Middle Jurassic dinosaurs and other vertebrate fossils 2 years ago is the most important dinosaur fossil burial place in my country and one of the most important paleontological fossil burial places in the world. The site was first discovered in 1972. It was first excavated in 1977 and a relatively complete sauropod skeleton was obtained. In 1979, a large number of fossils were exposed due to infrastructure construction. From 1979 to 1984, three large-scale cleanups and excavations were organized, and tens of thousands of fossil skeleton specimens of more than 200 individuals of dinosaurs and other vertebrates were obtained within an area of ??about 2,800 square meters. There are 21 species in 18 genera, including turtles, turtles, crocodiles, pterosaurs, and mammal-like reptiles. It is estimated that the entire fossil cluster is buried in an area of ??about 17,000 square meters and contains more than 100,000 fossil bones. It is known as the "dinosaur cemetery". In the mid-1980s, my country's first large-scale dinosaur site museum, the Zigong Dinosaur Museum, was built on the site.

The Dashanpu Dinosaur Fossil Group Site has the characteristics of huge fossil collection, complete categories, concentrated burial, and complete preservation.

As a rare natural historical heritage, the fossils it produces not only have important science education and tourism value, but also fill the gap in the lack of early-middle Jurassic dinosaur fossil materials in the history of dinosaur evolution, and are of great significance to the study of dinosaurs and their The systematic evolution, physiological characteristics, and living environment of related ancient animals are of great scientific value.

The Dashanpu Dinosaur Fossil Group Site is located next to the Nei (Jiang)-Le (Shan) Highway, which is connected to the Chengdu-Chongqing Expressway and the Chengdu-Chongqing Railway respectively. Highways and Nei (Jiang)-Kunming (Ming) railways also pass through here, with exits and train stations respectively. The place is 202 kilometers away from Chengdu and 204 kilometers away from Chongqing, with convenient transportation. (Pictures 15, 16, 17)

Golden Flowers Nature Reserve

Golden Flowers Nature Reserve is located in Jinhua Township, Rong County, Zigong City. Cyperophora is an ancient and rare plant, belonging to the family Cyperaceae of the subclass Lespophysalis in the class Eucalyptus. Because it is woody, it is also called tree fern. It grew at the same time as dinosaurs and was one of their main foods. The existing cypress trees are ancient relics that have not been destroyed by Quaternary glaciers and are known as "living plant fossils." It is listed as one of the eight rare plants under first-level protection in my country. There are currently more than 15,700 phylloxera trees growing in the Golden Flower Phyllocarpus Nature Reserve. They are highly ornamental and are a very precious tourist resource in Zigong that is matched with dinosaur fossils. In addition, this area has verdant peaks, dense ferns, fresh and simple primitive style, hundreds of acres of forest resources, as well as the surrounding waterfalls, stalactites, Shiren Peak, Yixiantian, Nine Bridges and Eighteen Caves and other wonders and wonders located in it. The reservoir, surrounded by mountains and water, with rippling blue waves, has become a good place for tourism.

Food Culture

Zigong Yanbang cuisine is divided into three branches: Yanshang cuisine, Yangong cuisine, and Guiluan cuisine. The three major categories are spicy, spicy, and sweet and sour. . Yanbang cuisine is characterized by its thick, heavy and rich taste. The most emphasis and attention is paid to seasoning. In addition to Sichuan cuisine's tradition of "a variety of dishes and a variety of cooking techniques", it also has the characteristics of "thick, fragrant, spicy and exciting". Yanbang cuisine makes good use of pepper and ginger, uses a wide range of ingredients and a large amount of ingredients, and carefully selects materials. Frying, sautéing, roasting, and stir-frying are all unique. Boiling, stewing, frying, and frying all have their own rules. It is especially good at boiling and boiling, forming a distinctive flavor and taste that is different from other cuisines.

In those days, Yanbang cuisine was unique in Sichuan cuisine and was the leader in Xiaohebang. It is highly praised by dignitaries and praised by wise men; it is admired by those who eat it and admired by those who hear it. From the salt capital to Chengdu, from Rongcheng to Beijing, it has lasted for a long time and has been passed down by word of mouth. It has become a well-known brand with high visibility and reputation in the catering industry.

In the course of more than two hundred years of development of Zigong Yanbang cuisine, generations of famous chefs and cooking masters have emerged. In the late Qing Dynasty, salt merchant Li Qiongpu wrote "Qiongpu Recipes", which recorded the cooking tips of various salt dishes, but unfortunately it has been lost. Celebrity chef Dong Junchang's crispy duck dish at the Geneva International Conference impressed the film master Chaplin; Master Chen Jianmin introduced Yanbang cuisine to Japan's upper class in the middle of the last century; Liu Xilu's bean curd has become a popular delicacy in Japan delicious. Zeng Shugen who invented Huobianzi beef, Fan Ji'an who made boiled beef to perfection, Lin Qingyun who pioneered the ox hoof and bear paw leaf palm dish, Lin Qingyun who is famous for his "juice-free green onion roasted fish" in the salt field, and Li Huanzhang who is good at making shark fin and sea cucumber banquets. , Liu Yigong, who is famous for his strong-flavored cold rabbit, Huang Sanpang, who was transferred to the Sichuan Hotel after the salt farm was merged with his "great satisfaction", and Ni Shuzhang, who was praised by many central leaders, are all leaders in Yanbang cuisine. After the founding of the People's Republic of China, Fan Dechong, Li Shaoguang, Ni Shaoyun, Chen Dezhang, and Zou Qingyun, known as the Four Golden Flowers, were known as the "Five Golden Flowers". They made important contributions to the inheritance and promotion of Yanbang cuisine.

In the process of evolution and development, Zigong catering and Yanbang cuisine have gradually formed a number of famous catering restaurants that make those who hear it greedy and those who come there are feasting on their mouths. Such as "Tiande Garden", "Lu Mingchun", "Jingu Garden", "Kuai Garden", "Haoyuan", "Yiyuan", "Diaohuang Tower", "Big Pier", "Liu Fen Restaurant", "Shujiangchun", "Wenxingyuan", "Xinjin Cuisine Club", "Minjiang Hotel", "Huabei Canteen", etc. These famous restaurants are famous for their unique signature dishes. They have been favored by customers for a long time and are always full of customers. , the glass of wine is never empty. It is not only a place where people from all walks of life in Zigong often come to dine and gather, but it is also a place where people from all over the world come to dine and meet friends. Over time, it has formed a time-honored brand that has been passed down by word of mouth and has long-lasting prosperity. Since the reform and opening up, Zigong's catering industry has achieved considerable development. The famous catering restaurants with Yanbang cuisine as the main content have not only been passed down from generation to generation, but also a number of new famous restaurants have emerged. "Jinfu Yanbang cuisine" is famous in the capital. In the leisure city of Chengdu, Chengdu people who know how to eat and are very fond of Zigong The dishes of "Yanfu Renjia", "Shujiang Chun" and "Axi" are also highly praised. In Zigong, "Yan merchant cuisine", "Private cuisine", "Yanhui restaurant cuisine", "Southern country banquet", "Shunnan banquet", "Shujiang Chun", "Axi", "Liufen restaurant", "Yanshi" "Bang Chuanren" are all praised by consumers, and their business is booming and lasts for a long time.

In the evolution and evolution of Yanbang cuisine, a large number of well-known dishes have been accumulated, which are loved by everyone. Some of these dishes have spread like wildfire, been included in the Sichuan cuisine, and served on tables in other places. There are no less than a hundred representative dishes of Yanbang cuisine.

Here are just some of them:

1. Huobianzi Beef

2. Boiled beef

3. Chrysanthemum beef

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

5. Drill braised beef

6. Hot Yellow Throat

7. Cow peas (also known as straw shoe board, beef tendon)

8. Cow hoofs, bear paws

9. Palm Beef

10. Golden Beef

11. Cowpea beef

12. Hot hairy belly

13． Finely inlaid mung bean sprouts

14. Stir-fried crow's mouth

15. Simmering pot meat

16. Braised carp without juice and green onion (also known as "Hepu Returns Pearl")

17. Rock carp with onion juice

18． Braised fish

19. Silver carp with vegetable moss

20． Crucian carp with pickled cabbage

21. Rong County Crispy Fish

22. Fushun flower loach

23. Zhaohua steamed fish with rice flour

24. Hibiscus mullet fillet

25. Wangjing Mullet Baby

26． Li's glutinous rice fish

27. Wang's Tofu Fish Head

28. Zhang's Steamed Tuanxi

29. Loach retreats in Lijiawan

30. Boatman's trumpet fish

31. Heaven and earth are greatly satisfied

32． Salt Merchant’s Nine Mounted Dishes

33. Bandit Chicken on the Rock

34. Rice smoked chicken

35． Pickled Garlic Chicken

36. Steamed Moon Chicken

37. Braised Chicken

38. Yipin Duck

39. Anthurium stirs clear waves

40. Early spring dew fungus

41. Golden hook winter vegetables

42． Hot Lantern Nest

43． Twice-cooked Pork with Purple Buds and Young Ginger

44. Goose legs and twice-cooked pork

45． Crispy Guokui Twice-cooked Pork

46. Scallion twice-cooked pork

47． Skillfully braised three spices (pork mouth, pig ears and pig tail are made according to the twice-cooked pork stir-fry method)

48. The cow and the Buddha are rubbing their elbows

49. Shandaohui (beef feast made with various parts of the ox)

50. Hot leather whole sheep mat

51. Fish banquet (all dishes on the table are made of fish)

52. Rabbit eaten cold with strong flavor

53. Golden Flower Mutton Soup

54． Salt helps the pot fry

55. Carrot hoof flower soup

56. Ants climbing the tree

57． Sauced Pork Shreds and Jiannan Cuisine

58. Gujing bacon

59. Preserved egg and minced meat

60． Soft Fried Shredded Pork

61. Furong Egg

62． Green pepper preserved egg

63. Baked eggs

64. Ye's brush head

65. Hujia Sea Pepper Chicken

66. Minjiang hand washing residue

67． Huang's Boiled Pork

68. Mouth mushroom liver paste soup

69． Golden Hook Chicken Brain Flower

70. Minced meat with winter bamboo shoots

71. Niulanwan Dried Tofu

72. Daughter's dish of the agricultural group

73. Hot and sour dishes

74. Stir-fried shredded radish

75. Zhangjiatuo Ji Po Tou

76. Fried mung bean cake

77. Su Guokui Oil Tea

78. Xie's yellow jelly

79. Huang's spider cake

80. Zheng Chaoshou

The above examples only show some of the exquisite and rare dishes of Yanbang. There are certainly many dishes that still need to be investigated, discovered and restored.

II

In the Sichuan cuisine series, there are many high-quality products and treasures related to the development of well salt. According to "Sichuan Customs Chronicles", the "boiled beef" in Sichuan cuisine is This famous dish was born in the production of Zigong Salt Industry. As early as the Ming and Qing Dynasties, cattle-powered carts were used to collect brine in the Zigong Saltworks. As the number of salt wells increased, the carts grew larger and the number of cattle increased. During the reign of Emperor Guangxu of the Qing Dynasty, the number of cattle remained at around 30,000 year-round. The old and retired cattle need to be slaughtered, so in the Zigong Saltworks, there are more and more beef products, and the more they are made, the more flavorful they are, including boiled beef, Huobianzi beef, chrysanthemum beef hot pot, hot yellow throat, cow head, and oxtail soup Wait for the salt to help the dishes stand out. Boiled beef has become a very popular dish in Sichuan cuisine. It originated from the Zigong salt workers who cooked the meat of culled cattle with salt, chili powder and Sichuan peppercorns as condiments, and then added water. Although the method is simple, the meat tastes delicious after being cooked. After long-term practice by famous chefs in cooking, it gradually became a representative Sichuan dish with a strong flavor of Malatang. Beef and lean pork can be used as seasonings. You don’t need to stir-fry over high heat, and the soup should be cooked. When cooking, the fire is strong and the water is wide. The cooking time should not be too long. When the meat slices turn white, add red oil, chili noodles, Sichuan pepper noodles, soy sauce, Pepper noodles, ginger rice, MSG, water bean powder, etc. It is dark in color, rich in flavor, tender and smooth, and extremely refreshing. This dish is suitable for all seasons. The Qiaotou (side dish) of Zigong Boiled Beef is usually made with vegetable greens or lettuce, cut into thin slices, and served with celery and coriander.

Huobianzi beef is a local food in Zigong. In other places, there is similar "Dengying beef", but Huobianzi beef is known for its unique characteristics. Its knife skills are extraordinary, it is as thin as a piece of paper, its fragrance is long-lasting, it is very durable, and it is suitable for drinking and eating. It is famous throughout the country for its fine selection of materials, unique preparation method and delicious taste. The raw material of Huobianzi beef can only be the so-called "drill beef" from the hind legs of the cow. When making, use a very sharp thin-edged knife to cut out the meat slices about a foot long and seven or eight inches wide; then nail the meat slices to a wooden board leaning against the wall, and continue to use the thin-edged knife to peel the meat slices. The beef is slowly rolled with the blade of the knife until it is cut into a very thin piece of meat, and there must be no leaks in the meat piece; then apply a little salt and soy sauce on such a very thin piece of meat, and hang it on the After drying in a ventilated place, spread it on a bamboo fence that can be ventilated, and bake it slowly with a low fire of cow dung cake until it is crisp but not sticky, and chewed carefully until it turns into dregs. Finally, apply chili red oil and serve. The Huobianzi beef baked with cow dung cakes has a refreshing aroma. Later, I switched to grilling it with charcoal. The fresh aroma was gone and it didn't taste as good as before. Therefore, baking cow dung cakes was a secret at that time. Outsiders rarely know.

There is another strange aspect in the food culture accumulation formed by Zigong Yanbang cuisine, which is the diet of salt merchants. These big salt merchants, who were wealthy and wealthy, had as much delicacies as those in the palace, and their ostentation was as luxurious as those of the government. Although they are not tired of food, they still feel that it is not enough after eating seafood and mountain delicacies for a long time, so they try their best to change their tricks, so that the more they eat, the more strange, weird and sophisticated they eat, as if they cannot show off their wealth otherwise. .

Salt merchants eat strange things, such as eating "pig blood soaked". The method is to tie up the four hooves of a live big fat pig and put it down, use a bamboo tube to hold the boiled glutinous rice porridge, pry open the pig's mouth and forcefully drink it, then kill the pig, disembowel it and remove it from the pig's mouth. , the scalded blood bubbles in the esophagus and stomach, stir-fried with exquisite seasonings.

Another example is eating "dew fungus". In winter, diluted cow dung is poured on the exposed rocks, and the grass that grows next spring will be lush and insect-free. In late spring, a small fungus sprouts from the grass. It has a short, white stem and looks like a mushroom outside the mouth. It tastes more delicious than dried mushrooms and bigfoot mushrooms. It is called dew fungus. The dew fungi grown in Taiping Mountain and Agate Cave in Gongjing are of the best quality. Each fungus is only as big as a middle finger. The output is small and the price is expensive. Rich businessmen and wealthy businessmen invite spring wine banquets. If there is a plate of fungi, the price is several times that of the famous fungi. As a seasonal dish, the dew fungi of mushrooms are inferior to all delicacies from mountains and seas.

Another example is eating "soaked frogs". Use a large jar to fill half of the jar with salt water with all the seasonings. Place small pieces of wood in the jar and float them on the water. Then throw the live frog into the jar, then seal the mouth of the jar with mud. It will be unsealed after several months or even more than a year. The frogs squatted on the wooden board and died. They were taken out and steamed, and they tasted very good.

As for eating goosefoot, there is also a unique way to eat it: surround a piece of land in a small house, lay it on the chaff and light a fire. This is a small fire that can burn for a long time. Many live geese were put in. The geese were running around on the chaff ground. Their paws were burned, squawking, and unbearably thirsty. At this time, they fed the geese the famous Taiyuan Well Sun-dried Vinegar until their paws were burned and burned. Blood soaking means cutting off the goose feet and cooking them into dishes.

When it comes to eating "reduced loach", it is even more shocking. The loach is a rare fish found in a short section of the river at the intersection of the Fuxi River and the Tuojiang River in the Dengguan area. It has no scales and is as delicious as a river dumpling. Because this kind of fish has a short catching season, the yield is very small, and it dies immediately after leaving the water. In addition, the Dengguan area is sixty or seventy miles away from the artesian well. Therefore, it takes a lot of effort to eat fresh loach. The method is as follows: first order people to prepare a pot and stove on the fishing boat, catch the fish from the river and immediately cook it in the pot. After the fish is cooked, put it into a food box. In order to keep it warm, the outside of the food box needs to be tightly wrapped with layers of cotton wool. Then the workers who had been waiting there picked up the food boxes and set off straight to the artesian well. The picky box workers are selected to have strong bodies and strong legs. You have to walk quickly or even trot along the way, with multiple workers passing it along like a relay race. When they arrive at the salt merchant, the tender and delicious loach is still hot, and the diners will be able to enjoy the delicacies.

Even some of the so-called small dishes eaten by salt merchants are also extremely sophisticated. For example, a small dish of frog tripe requires cutting open the belly of hundreds of frogs, taking the tripe, and frying it with lard and sesame oil. Pay special attention to the heat to make it fresh and crispy. A small dish of fried cowpeas is actually made by hollowing out the cowpeas, filling them with finely chopped meat mixed with egg white and seasonings, and frying them in sesame oil. When frying mung bean sprouts, the chef needs to use a needle to pick the minced meat in bit by bit, and then fry it into a dish. Even to eat water spinach, you only need two tender leaves at the top of each root, which are about the size of a bird's tongue. It takes several kilograms of water spinach to make one dish. It is fried with sesame oil and cooked in chicken soup, which is called "crow's mouth".

The salt merchants only had one plate of food, and the salt workers had half a year's food. The peculiar, bizarre and sophisticated dishes of these extremely wealthy salt merchants were indeed rare among the local wealthy gentry.

"Shang Shu, Hong Yuan" says: "Food is the first of the eight political affairs." Guanzi said: "The king regards the people as his heaven, and the people regard food as his heaven." Zhu Xi even said: "Eating and drinking is governed by heaven's laws; those who desire delicious food are governed by human desires." Sun Yat-sen also told us: "The art of cooking was born from civilization... The wonder of Chinese cooking also fully demonstrates the depth of evolution... I think it can be taught by human beings around the world."

Promoting Chinese food culture, as a national historical and cultural city and an outstanding tourist city in China, inheriting Yanbang cuisine and restoring the traditional brand of Yanbang cuisine are undoubtedly of special significance to highlighting the salt culture and the social and economic development of Zigong.

Brand is an intangible asset and valuable wealth; brand is a green card to a broad market. Efforts are made to build the Zigong Yanbang cuisine brand and enhance its radiation, influence and penetration. It is an important part of enhancing the city's core competitiveness and plays a vital role in improving the city's image and cultural taste.

At present, the Zigong catering industry is taking it as its own responsibility to discover, restore, inherit and promote the Yanbang cuisine brand, which integrates salt culture, food culture and tea culture; The dishes are in one place, so that the delicious Yanbang cuisine in Sichuan can attract ordinary people's homes. With unremitting efforts to create a Yanbang cuisine brand with a long history and inheritance line, the wonderful flower of Chinese food culture will surely bloom more brilliantly.