Zigong cuisine, originated from Zigong City, Sichuan, is one of the best in traditional Chinese food culture. Zigong cuisine is world-famous for its unique production techniques and unique taste, especially in Sichuan cuisine, which occupies a pivotal position.

Zigong cuisine is characterized by its salty taste and tender texture. Zigong is one of the main producing areas for trona production in China. The natural conditions and climate environment are very suitable for the production of trona. Therefore, the water, oil, salt, vinegar, etc. used in Zigong cuisine are rich in natural alkali ingredients, bringing a unique salty taste. At the same time, Zigong cuisine pays attention to cooking techniques, using special utensils such as casseroles to stew and cook, so that the ingredients can fully absorb the juice and aroma, and have a fresh and tender texture with a unique taste.

Zigong cuisine is rich in variety and variety, including the famous "pot sticker meat", "spicy chicken", "pot helmet", "watermelon stew", "goose throat" and other dishes. These dishes are of a very high level in terms of taste, hygiene, quality, etc., allowing people to enjoy the most authentic Sichuan cuisine.

In short, Zigong cuisine is not only an important delicacy in Sichuan Province and even in China as a whole, but also a representative of traditional culture, representing the cooking skills and cultural heritage passed down from generation to generation by Zigong people. Whether they are modern diners or diners of the older generation, they can all taste the profound cultural heritage and delicious flavor of Sichuan cuisine.