Taste the delicious food of Yandu and find special restaurants, all at Yandu Haoyushi (Zigong Food Network)

Chinese food culture has a long history and spreads over a vast area. It has a large population, excellent cooking skills, and profound cultural heritage and is world-renowned. The long-established Chinese food culture has played and is playing an important role in maintaining the reproduction and prosperity of the Chinese nation, promoting the development of productivity, and promoting social progress and civilization. There are more than 3,000 commonly used cooking ingredients, more than 10,000 used cooking ingredients, and more than 500 kinds of seasonings to make Chinese dishes of all kinds and flavors. The cooking methods and techniques are exquisite, complex and unique. With taste as the core and nourishment as the purpose, Chinese cuisine pays attention to emotional food, cooked food, refined food, nourishing food, gourmet food, fun food and combined meals. It has influenced the oriental food culture system of nearly 2 billion people. Since then, Chinese food culture has become more popular in Europe and the United States. It is not an exaggeration to say that China has become a global food superpower. Chinese cuisine, especially Sichuan cuisine, which pursues color, aroma, taste, utensils, shapes and sounds, is famous all over the world for its beautiful texture, color, shape, utensils, taste, environment and taste, and is favored by many countries and people. favor and praise.

Table salt is the ancestor of all flavors, Zigong is the capital of well salt, and Yanbang is the family of gourmet food. Eat in Sichuan and taste in Zigong. Rooted in Bashu culture and born in Sichuan cuisine, Zigong Yanbang cuisine was formed with the prosperity and development of the salt industry. It has become a southern Sichuan dish that is different from the "Shanghebang" and "Xiahebang" cuisines in Chengdu and Chongqing. Outstanding representative of the "Xiaohe Gang". Zigong Yanbang cuisine is not only a wonder in Chinese food culture, but also an integral part of Chinese salt culture. It is also an important embodiment of the customs and customs of the salt city for thousands of years, and is an important brand in the contemporary Sichuan cuisine series.

The well salt industry in Zigong began in the Eastern Han Dynasty and became famous throughout Sichuan during the Tang and Song Dynasties. Historical records say that this place is "fertile and rich", "more than other counties", "business travelers are busy", and "the state's wealth is extremely high". Since the Ming and Qing Dynasties, with the rise of artesian wells, the Zigong salt industry has gradually reached its peak. During the Qianlong reign, it became one of the five major central production sites in Sichuan, and during the Jiadao period, it became one of the three major central production sites in Sichuan. During the reign of Emperor Xianfeng and Tongzhi, it became the central production center of Sichuan well salt and became the leader in Sichuan's salt industry. With an annual output of more than 3 million tons of salt, it is sold to more than 200 counties in Sichuan, Yunnan, Guizhou, Hunan, and Hubei, supplying one-tenth of the country's population. It is known as the Salt Capital and is famous both at home and abroad. It has become the "best place in Sichuan Province" with "the most wealthy people in Sichuan". Economic prosperity, population agglomeration, and cultural prosperity have gradually made the Sichuan opera, lantern festivals, and food here the best in southern Sichuan and even Sichuan.

In the middle of the Qing Dynasty, the Zigong Salt Fields and the prosperous well salt industry not only attracted investors and operators from Shanxi, Shaanxi, Guangdong, Jiangxi, Guizhou, Hubei, Hunan and other provinces to come here Jingzao bank account was opened, and workers from surrounding areas, Guizhou and Yunnan were attracted to come here to work directly or indirectly. At that time, there were about 200,000 salt merchants and salt workers who gathered in the salt capital all year round. They were called various gangs according to different social divisions of labor. The salt merchants include the well gang, the stove gang, the jian gang, the money gang, the bamboo, wood and oil and hemp gangs; the salt workers include the mountain craftsman gang, the well filing gang, the roller gang, the salt burning gang, the slaughtering gang, the cart and water gang, the oar and boat gang, etc. . Baili Salt Farm is a bustling market with numerous restaurants and guild halls. Different levels of food consumption and hobbies, as well as the integration of food cultures from different regions, have gradually formed Zigong's unique Yanbang cuisine.

Zigong Yanbang cuisine is divided into three branches: Yanshang cuisine, Yangong cuisine, and guildhouse 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 have delicious food 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", "Salt "Bang Chuanren" are all praised by consumers, and their business is booming and lasts for a long time.