The top ten famous dishes of Zigong Yanbang cuisine: boiled beef, Huobianzi beef, Da'an roast beef, Zigong cold rabbit, beef Buddha roasted elbow, home-made frog, Fushun bean curd, Zigong fresh pot rabbit, Beef Buddha steamer and fish-flavored eggplant.

1. Boiled beef

Boiled beef was created by Fan Ji'an, a famous chef in Zigong, Sichuan. Fan Ji'an is good at summarizing experience in cooking practice and insists on improvement and innovation. For example, soup-soaked beef is originally boiled beef slices with water, mixed with seasonings such as salt, soy sauce, chili and Sichuan peppercorns, and dipping it into water, then putting it on a plate for dipping.

2. Huobianzi Beef

Huobianzi Beef is a traditional specialty of Yandu (Zigong, Sichuan). It is known for its high quality, delicious taste and paper-thin slices. , famous for its long-lasting crispy fragrance. Huobianzi beef originated in the Qian period of the Qing Dynasty and has a history of more than 200 years. It has strict selection of materials, fine knife skills, exquisite craftsmanship, unique flavor, lingering fragrance and long aftertaste.

3. Daan roasted beef

Daan roasted beef originated from the earliest cooking of the salt workers, and is a salt gang delicacy listed in "A Bite of China 2". Da'an roast beef uses sirloin, half tendon and half meat is the best. Soak the blood in cold water, blanch in boiling water, cut into strips, heat oil in a pan, stir-fry chili, pickled pepper, bean paste, ginger, star anise, and peppercorns with cooking wine until fragrant.

Add beef and sauté until fragrant, add water, simmer over low heat, add white radish or fresh bamboo shoots when it is about to come out of the pot, and let time do the rest.

4. Zigong Cold Rabbit

Zigong Cold Rabbit has many different flavors such as spicy pepper flavor, spicy black bean flavor, secret tangerine peel flavor, and fresh salt-baked flavor. . Zigong cold rabbit, also known as strong-flavor cold rabbit and spicy rabbit, is a traditional folk delicacy in Zigong and Fushun and Rong counties. It has a history of more than a hundred years.

5. Niu Buddha Baked Elbow

Niu Buddha Baked Elbow is a special snack in Zigong, Sichuan. This product has a unique flavor of brown-red color, fresh and sweet taste, moderate saltiness, tender meat, rich aroma, fat but not greasy. It is suitable for people of different ages to eat. It is an indispensable delicacy for guests and banquets and a good gift. .

6. Homemade frogs

Zigong people like to call them "Ke Mao'er". They have always been a favorite delicacy of Zigong people. The home-style frog is full of spiciness and the meat is fresh and tender, which always arouses people’s cravings~ As one of the must-order dishes in Yandu ghost diet, the home-style frog brings together the fresh, fragrant, numb and spicy characteristics of Yanbang vegetables, especially the frog chicken It's so tender, I always feel like I'm not satisfied every time I eat it.

7. Fushun Tofu Pudding

Fushun Tofu Pudding is a local specialty snack in Sichuan. The main ingredient is high-quality rice. Its taste is moist, crispy and fragrant. Fushun Douhua is a simply processed bean product made of tender bean curds (also known as water bean curds or gray steamed buns), bean curds dipped in water and eaten with rice. It occupies a place in Chinese food culture.

8. Zigong Fresh Pot Rabbit

Zigong Fresh Pot Rabbit is a traditional famous dish in Sichuan Province and belongs to Sichuan cuisine. Cut the rabbit into small pieces and season with cooking wine, pepper, salt and cornstarch. Cut the Erjingtiao pepper into 0.5cm pieces and cut the ginger into thin strips. Cut the millet into small pieces and then chop the ginger and garlic. Put oil in the pan and fry the coded rabbit for a while. Serve it out again.

Put oil, pepper, ginger and garlic into the pot and stir-fry. Then add the Pixian bean paste and stir-fry, then add the millet and stir-fry until fragrant. Then release the water. After the flavor is cooked, add the rabbit and cook for two minutes. Then add two vitex peppers and ginger shreds in sequence. When cooked, add salt and MSG and start the pot.

9. Niu Buddha Steamer

In Niu Buddha Ancient Town with a long history, delicacies are naturally indispensable. Niu Buddha Steamer, Niu Buddha Baked Elbows, and Special Bean Curd are well known to everyone. Beef Buddha steamer is an authentic Sichuan style rice steamed pork series steamer dish with authentic Beef Buddha flavor. The steamer includes pork, beef, mutton, rabbit, chicken nuggets, pork ribs, large intestine... and so on.

There is not a lot of powder. It is steamed with Sichuan peppercorns, chili peppers, salt and special seasonings. Every piece of meat is very delicious, and it is green and environmentally friendly. It is served with spicy and fragrant home-style dipping dishes. The taste, as Zigong says, "is so comfortable that it doesn't show off".

10. Fish-flavored eggplant

Fish-flavored eggplant is a dish, also known as lingering-flavored eggplant. It is one of the traditional specialties of Sichuan Province. It is a relatively representative fish-flavored dish in Sichuan cuisine. "Fish Xiang" and "Yu Xiang" are homophonic, and another term is "Yu Xiang Eggplant". The most important auxiliary ingredient for Yuxiang series of Sichuan dishes is Sichuan spicy bean paste.

The main ingredient is Sichuan spicy bean paste and other seasonings. The dish has a thick and long taste, lingering aftertaste, and endless aftertaste, so it is called Yuxiang. Before the 1970s, the name of the dish "Yuxiang Eggplant" was written on restaurant menus.