Zigong mountains and water, a beautiful and pleasant environment, with the "thousand years of salt", "home of dinosaurs", "South China Light City" and famous. Since 1986, Zigong has been recognized as a national historical and cultural city and an open city to the outside world, and "Ziliujing - Dinosaur Scenic Spot" has been recognized as a provincial scenic spot. Due to the historical well salt transportation and marketing methods and shallow hilly terrain conditions, Ziliujing, Gongjing as the main body of the city layout and rolling hills, winding rivers and streams interspersed, forming a blend of mountains, water, the city as one of the "half of the city, half of the city of green hills, half of the city building" of the mountainous city style. Even in the center of the city, although the buildings are different, the city is busy, but still see the mountains and forests interspersed with blue water. Surrounded by green mountains and water, in the hundreds of ancient banyan under the cover, you can still see the still well-preserved salt industry fellow townsmen, rows of clubs, as well as stone paved traditional neighborhoods and high tens of meters high picking brine wooden derricks - day car city flower violets, city tree camphor all over the city, red embedded in jade, will be embellished with salt more clean, subtle, Elegant.

Well salt culture as the main historical and cultural connotation is very rich. The city has 88 existing cultural relics protection units. Among them, [uel] Zigong Salt History Museum is located in the West Qin Hall and Amazing Sea Wells, for the national key cultural relics protection units; Rongxian Buddha, Fushun Temple, for the provincial key cultural relics protection units. The famous Dashanpu dinosaur fossil site, has built one of the world's three major dinosaur museum Zigong Dinosaur Museum. The traditional Zigong Lantern Festival is famous at home and abroad, and the Colored Lantern Museum is unique. The art of Zigong Sichuan Opera is a sensation in the theater world. Gong fan", "tie-dye", "Zigong paper-cutting", and "Bianzi Beef" and other local specialties, which are known as the three best of Zigong folk crafts. "and" Bianzi Beef "and other local specialties, enriching the historical and cultural connotation of the city. Nearly, modern since the many historical and cultural celebrities make the millennium salt more glittering.

Famous for its unique Lantern Festival. A variety of texture, color, size of different paper, silk, silk, are Zigong lamp material, as well as glass, medicine bottles, porcelain, cocoons, bamboo weaving, tie-dye fabric and other unique local flavor and industry characteristics of the lamp raw materials. Zigong Lantern Festival, especially with many varieties, lights and scenery to win. Thousands of dragon lanterns, horse lanterns, seat lamps, series of lamps, craft lamps, animal lamps, character lamps, bird and flower lamps ...... a variety of flowers, bright and colorful. Every Lantern Festival, garden landscape in the ten thousand lamps show, lamps in the scenery, scenery in the lamps, lamps and scenery intertwined, shape, color, light, sound, movement organic fusion, level of disorientation, magnificent.

Monuments and Architecture

Historical and Cultural City

Zigong, located in the "Land of Heaven" - the southern part of Sichuan Province, "affluence in Sichuan" of the "essence of Sichuan Province", with rich historical and cultural deposits, unique charm of the humanities and natural landscapes, with its characteristic style and charm, standing out in the world. With its unique style and charm, the city stands out in the forest of Chinese cities. Both the reputation of a thousand years of salt, and the hometown of dinosaurs, but also the southern lights of the city's reputation, in 1986, Zigong City by the State Council as a national historical and cultural city, and subsequently approved as a provincial scenic spots, the national city open to the outside world and the national health city.

Zigong is famous for producing well salt, known as the "Salt Capital", and its long history of salt production can be traced back to nearly 2,000 years ago, during the period of Emperor Zhang of the Eastern Han Dynasty (76--88 AD). During the reign of Emperor Wu of the Northern Zhou Dynasty (561 - 578 AD), the county of Fushi was set up because of the Fushi Salt Wells, and the town of Gongjing was set up because of the Dagongjing. In the first year of Tang Wude (618 AD), Rongzhou was set up because of the town, and the town was changed to Gongjing County. Qing Xianfeng three years (1853), Taiping Heavenly Kingdom captured Nanjing, Huai salt blocked. Sichuan salt Jichu, to be able to transport and sale of the two lakes Huai salt cited shore market. 1973 war military rise, sea salt stagnation, the rise of Sichuan salt, once again Jichu, there is a need to set up the city. On September 1, 1939, the beginning of the history of Sichuan salt known as the Fu Rong salt field east and west of the two fields - Ziliujing and Gongjing from Fushun, Rong County set out to merge the establishment of the provincial jurisdiction of the city of Zigong. Zigong salt town, county until the salt city road, is a typical resource development-oriented urban development road. In China's ancient history of science and technology, economic history and the history of urban development in Zigong have occupied an important position.

Dashanpu Dinosaur Fossil Group Site

Dashanpu Dinosaur Fossil Group Site is located in the northeastern outskirts of Zigong City, Sichuan Province, about 11 kilometers next to the town of Dashanpu, is an abundance of one hundred and sixty million years ago, the Middle Jurassic dinosaurs and other vertebrate fossils of the site, China's most important dinosaur fossil burial sites, but also one of the world's most important ancient fossil burial sites. The site was first discovered in 1972, the first excavation in 1977, obtained a more complete skeleton of lizard-footed dinosaurs, in 1979 due to infrastructure construction fossils were exposed in large quantities. 1979-1984 has organized three large-scale cleanup and excavation in about 2800 square meters within the range of dinosaurs and other vertebrate animals more than 200 individuals on the tens of thousands of fossil bone specimens from which has been The study has named 18 genera and 21 species of dinosaur fishes, amphibians, turtles, crocodiles, pterosaurs, mammal-like reptiles and so on. It is estimated that the entire fossil group is buried in a concentrated area of about 17,000 square meters, with more than 100,000 fossil bones, and it is known as the "Dinosaur Cemetery". In the mid-eighties, the first large-scale museum of dinosaur sites in China was built on the site ---- Zigong Dinosaur Museum.

The Dashanpu Dinosaur Fossil Group Site is characterized by a huge collection of fossils, a complete range of fossils, a concentration of buried fossils, and a complete preservation of fossils. As a rare natural history heritage, its output of fossils not only has an important science education and tourism value, but also fills the dinosaur evolution history of the Jurassic early-middle dinosaur fossil material lack of blank, for the study of dinosaurs and their related paleozoological system evolution, physiological characteristics, living environment, etc. has a very significant scientific value.

Dashanpu dinosaur fossil site is located in Nei (Jiang)-Le (Shan) highway next to the Chengdu-Chongqing Expressway and Chengdu-Chongqing Railway, respectively, with the Chengdu-Chongqing Expressway and Chengdu-Chongqing Railway connected to the Nei (Jiang)-Yibin Expressway and the Nei (Jiang)-Kunming Railway also pass through the site, and there are exits and train stations. It is 202 km from Chengdu and 204 km from Chongqing, with convenient transportation. (Figures 15, 16 and 17)

Jinhua Cyathea Nature Reserve

Jinhua Cyathea Nature Reserve is located in Jinhua Township, Rong County, Zigong City. Cyathea spinulosa is an ancient and rare plant, belonging to one kind of Cyathea family in the thin sac subclass of Zhenzang class, which is also called tree fern because it is woody. It grew at the same time with dinosaurs and was one of the main food for dinosaurs. The existing Cyathea fern is an ancient relic that has not been damaged by the Quaternary glacier and preserved, which is called "living fossil of plant". It is listed as one of the eight rare plants under the first-class protection in China. At present, there are more than 15,700 spinulose tree ferns growing in Jinhua spinulose tree fern nature reserve, which has strong ornamental properties and is a precious tourism resource in Zigong with dinosaur fossils. In addition, this area is covered with peaks and ferns, fresh and simple primitive style, hundreds of acres of forest resources, and the surrounding waterfalls, stalactites, stone peaks, a line of heaven, nine bridges, eighteen holes and other wonders and scenic spots and reservoirs located in the middle of the mountains, mountains surrounding the water, blue waves, has now become a good place for tourism.

Culinary culture

Zigong salt dishes are divided into salt business dishes, salt workers dishes, club dishes three branches, to spicy flavor, spicy flavor, sweet and sour flavor for the three major categories. Salt food to taste thick, heavy, rich flavor for its distinctive features. The most attention and pay attention to seasoning. In addition to having the Sichuan cuisine, "a hundred dishes, a hundred flavors, a variety of cooking techniques," the traditional addition, but also has a "thick flavor and aroma, spicy and fresh stimulation," the characteristics. Salt Gang dishes make good use of pepper and ginger, wide amount of heavy material, selection of materials, frying, stirring, burning, stir-frying, self-contained; boiling, stewing, frying, stir-frying, each with its own rules and regulations. Especially good at boiling and live ferry, forming a distinctive flavor and taste different from other cuisines.

In the past, the salt gang dishes, in the Sichuan cuisine is unique, in the small river gang can be said to be the best. Times by the nobleman wonder, sage said; eaters love, smell the admiration. By the salt and Chengdu, from Rongcheng and the capital, the time-honored, word-of-mouth, has become a well-known brand in the catering industry is quite well-known and reputable.

Zigong salt dishes in its more than two hundred years of development process, emerged generation after generation of famous chefs and culinary masters. The end of the Qing Dynasty salt merchant Li Qiongpu wrote "Qiongpu recipe", recorded the various colors of salt dishes cooking tips, unfortunately, has been lost. The famous chef Dong Junkang made a crispy duck at the international conference in Geneva, which overwhelmed the movie master Chaplin; Chen Jianmin masters in the middle of the last century, the salt dishes to the Japanese high society; Liu Xilu douhua in Japan has become a delicacy of elegance and vulgarity **** appreciation. Zeng Shugen, who invented beef with fire side, Fan Ji'an, who made boiled beef to be the best, Ye Pang Pan, who created the first ox hoof and bear paw, Lin Qingyun, who is famous for salt market with "Juiceless onion-roasted fish", Li Huanzhang, who is good at shark's fins and sea cucumber feast, and Liu Yigong, who is famous for his cold-flavored rabbit, and Liu Yigong, who is famous for his "Great Satisfaction". "Amazing Salt Farm and into the transfer of Sichuan Hotel Huang San fat, by many central leaders praised Ni Shuzhang, are the leading figures of salt dishes. After the establishment of new China, there are more known as the Four Diamonds Fan De Chong, Li Shaoguang, Ni Shao Yun, Chen De Zhang, plus Zou Qing Yun, then known as the "Five Golden Flowers", they have made an important contribution to the inheritance and development of salt dishes.

Zigong catering and salt dishes in its evolution and development, and gradually formed a number of people who heard the mouth of the gods, who came to feast on food and beverage stores. Such as "Tiandeyuan", "Lumingchun", "Jinguyuan", "fast garden", "Good Garden", "Yiyuan", "Hang Huanglou", "Big Dock", "Liufen Restaurant", "Shu Jiang Chun", "Wen Xing Yuan", "Xin Jin Cuisine", "Minjiang Hotel", "North China Canteen", etc., these famous stores with their own unique signature dishes spread far and wide, long favored by customers, the seat is often full of guests, the cup of wine is not empty, both from all walks of life in Zigong often come to catering gatherings, but also people from all parts of the outside world It is not only a place where people from all walks of life in Zigong often come to have meals and gatherings, but also a place where people from all over the world come to have meals and meet friends. With the passage of time, the formation of word-of-mouth, long-lasting old. Since the reform and opening up, Zigong catering industry has gained great development. Salt dishes as the main connotation of the catering restaurant not only passed on, but also emerged a number of new stores, "Jinfu salt dishes" famous Beijing, in the leisure city of Chengdu, Chengdu, will eat, delicious Chengdu people on the Zigong "Salt Household", In the leisure city of Chengdu, Chengdu people who know how to eat and eat well also appreciate the dishes of Zigong's "Salt House", "Shu Jiang Chun" and "A Fine". In Zigong, "salt merchant dishes", "private dishes", "salt city hall dishes", "South China Banquet", "Shunan Banquet", "Shu Jiang Chun", "A fine", "Liufen Restaurant", "salt gang heirloom", are praised by consumers, business is booming, everlasting.

In the salt food transmutation and evolution, the accumulation of a large number of well-known dishes, people love, some of these dishes more shin away, included in the Sichuan cuisine, put on the table in other places. There are no less than a hundred representative dishes of Yan Gang Cuisine. Here are only some of them:

1. fire side of sub-beef

2. boiled beef

3. chrysanthemum beef

4. steamed beef (or beef steamer)

5. drilled marinated beef

6. hot yellow throat

7. cow peas (also known as straw shoe board, that is, cattle cramp)

8. Cow's hoof and bear's paw

9. Beef on palm plate

10. Beef with golden threads

11. Beef with cowpeas

12. Hot tripe

13. Mung bean sprouts in a fine setting

14. Sauteed crow's beak

15. Jar of pork in a fire

16. Carp with onion in no sauce

16. "Hapu Returns Pearl")

17. Rock Carp with Scallion Sauce

18. Braised Tuo Fish

19. Chub Fish with Vegetable Moss

20. Crucian Carp with Sauerkraut

21. Crispy Fish in Rongxian County

22. Fushun Loach with Flower Mud Fish

23. Zhao Hua Steamed fish

24. Hibiscus fish slices

25. Wangjing fish

26. Li's mash fish

27. Wang's bean curd fish head

28. Zhang's steamed groupers

29. Li's loach fish

30. Boatmen's fish

31. Heaven and Earth's satisfaction

32. Salt merchant's nine plates

33. Bandit's chicken on the rock

34. Chicken with rice and garlic

35. Chicken with garlic

36. Chicken with steamed moon mother's son

37. Braised chicken

38. Duck in one piece

39. Red palms in the water

40. Mushrooms with dewdrops in the early spring

41. Winter Vegetables with Golden Hooks

42. Hot Lantern Nest

43. Pork in Hot Pot with Purple Sprouts and Young Ginger

44. Pork in Hot Pot with Goose Legs

45. Pork in Hot Pot with Crispy Wok

46. Pork in Hot Pot with Scallions and White Onions

47. Three Spices in Hot Pot with Pork Beak, Pig's Ear and Pig's Tail

48. 48. Baked elbow of beef Buddha

49. Single knife will be (beef feast made of various parts of the yellow ox)

50. hot skin whole sheep seat

51. fish seat (the whole table of dishes made of fish)

52. strong flavor of the cold eating rabbit

53. golden flower lamb soup

54. salt gang pot frying

55. wind radish hoof soup

56. Flower Soup

56. Ants on the Tree

57. Shredded Pork in Sauce with Jiannan Vegetables

58. Gujing Bacon

59. Minced Pork with Eggs

60. Shredded Pork in Soft Frying Pieces

61. Eggs in Hibiscus Paste

62. Eggs with Pepper and Pepper Paste

63. Baked Eggs

64. Yip's Brush Head

65. p>

65. Coral Chicken

66. Minjiang River Hand Wash

67. Huang's Boiled Pork

68. Mushroom and Liver Paste Soup

69. Chicken Brain Blossom with Golden Hooks

70. Asparagus Minced Pork

71. Dried Tofu in Niulanwan

72. Daughter's Vegetables in Nongtuan

73. Punching vegetables

74. Dry-fried shredded radish

75. Zhangjiatuo chicken head

76. Deep-fried mung bean poop

77. Crispy pots and kui oil tea

78. Xie's Huang Liangfen

79. Huang's Spider Poop

80. Zheng Cuifang

The above examples are only the finest and most precious of the Salt Gang's dishes, and it is still necessary to check and see if they can be found. One of the spots, still need to investigate, discover, restore the dishes, when not a few.

Two

In the Sichuan cuisine series, there are many fine products, treasures are related to the development of salt, according to the "Sichuan Heritage" records, Sichuan cuisine in the "boiled beef" this famous dish, that is, the birth of salt production in Zigong. As early as in the Ming and Qing Dynasties, Zigong salt field to cattle as the driving force of carts to draw brine, with the increase in salt wells, the car body increased, cattle are more and more, the Qing Guangxu time to maintain the yearly in about 30,000, with the sick and retired cattle need to be slaughtered, so in the Zigong Salt Farm, beef food is more and more, the more you do the more flavor, which boiled beef, beef, chrysanthemums, beef hotpot, hot yellow throats, cow head, ox-tail soup salt gang dishes will come to the fore. Cuisine will stand out. Boiled beef has become a very popular dish in Sichuan cuisine. Its origin is from the year when the Zigong salt workers will be out of service cattle meat, salt and chili pepper, pepper as a condiment, boiled in water, although the method is simple, but into the dish after the meat taste delicious. After the famous chef in the cooking of long-term practice, and gradually become a hot and spicy hot flavor is very strong representative of the strong Sichuan dishes. Beef, lean pork can be used as ingredients, without fire frying, highlighting the soup cooking, cooking fire fierce water wide, when not too long, see the meat can be turned white, start the pot with red oil, chili pepper, pepper, soy sauce, pepper, ginger rice, monosodium glutamate, water soybean meal. Its color deep flavor, tender and smooth meat, extremely refreshing, this dish is suitable for all seasons. Zigong boiled beef of pretty head (side dishes) commonly used vegetable moss or lettuce, cut into thin slices, with celery, cilantro.

Fire side of the sub-beef is the flavor of the Zigong region, in other places, there are similar "light shadow beef", but the fire side of the sub-beef is unique to its own characteristics. Its knife skill is excellent, thin as a paper sheet, the fragrance of long, very tasteful, with wine on the meal, are very suitable. It is a fine selection of materials, unique method of production, flavor and reputation throughout the country. The raw material of the beef can only use the so-called "drill beef" on the hind leg of the cow. Production, with a very sharp thin blade knife, the first drill beef open feet long, seven or eight inches wide slices of meat; and then nailed to the slanting wall of the board, continue to use the thin blade knife peeling slices of meat, the whole drill beef with the blade of the knife peeling and slowly rolling, until the open into a whole piece of very thin slices of meat until the requirements of the slice of meat can not be leakage eye leakage slit; and then in such a very thin slices of meat smeared with a little salt and soy sauce, hanging in the ventilated place! After it is cooled and dried, it is spread on a gabion where it can be ventilated, and slowly roasted with the fire of cow dung cake, so that it is crispy but not too soft, and chewy and crumbly. Finally, apply chili red oil on it. The beef roasted with cow dung cake has a fresh flavor. Later, when it was roasted over barbecue charcoal, the flavor disappeared and it was not as good as before. Therefore, roasted with cow dung cake, which at that time was secret and not publicized. The people outside of the organization seldom know about it.

In Zigong salt dishes formed in the accumulation of food culture there is a strange level, is the salt merchant's diet. These waist ten thousand slips, the rich side of the big salt merchants, in terms of their food, delicacies, no less than the palace; rows of broad, no less than the government. Although they never tire of fine food, but after a long time to eat sea food and mountain treasures is also too insufficient, so digging, changing patterns, so the more you eat the more peculiar, the more you eat the more strange, the more you eat the more elaborate, as if not so will not be able to show their own wealth.

Salt merchants eat strange, strange, such as eating "pig blood bubble". The practice is to live the big fat pig four hooves tied down, with a bamboo tube with boiled boiling glutinous rice, pry open the pig's mouth hard to pour down, then kill the pig, cut open the belly to take down in the pig's mouth, esophagus, stomach was scalded blood bubbles, with fine spices cooked and fried into.

Then eat "dew fungus". In winter, diluted cow dung thrown on the bare mountain rock, the next spring the grass grows luxuriant and free from insect injury. By the end of spring, that is, from the grass out of a small fungus, rod short, white, shaped like a mushroom outside the mouth, the taste is better than the dried mushrooms, mushrooms, named Dew Mushroom. In gongjing taiping mountain, agate hole two places of the best quality of dew fungus, each fungus is only the head of the middle finger big, small production, expensive price, rich merchants and magnates please spring wine banquet guests, such as a plate of price several times the famous fungus big foot mushroom dew fungus as a dish, then the mountains and the sea are inferior to the taste.

And eat "bubble frog". With a large altar first half of the altar well seasoned salt water, will be placed on the altar, floating in the water, and then live frogs thrown into the altar, then sealed with mud altar mouth, months or even more than a year after the opening of the seal, the frogs are squatting in the wooden planks to die, take out the steaming, and its flavor is very good.

As for eating goose palms, but also to have a strange way of eating: in a hut around a piece of ground, laying chaff shells lit a fire, which is a kind of micro-fire that can burn for a long time. Will be more than live geese put in, geese in the chaff shells on the ground running around, paws are burning pain, quacking, thirst, then they will be the famous Taiyuan well vinegar fed to the geese, until the goose paws scalded up tired blood blisters, that is, cut down the paws of the geese, cooked into dishes.

When it comes to eating "back loach fish", it is even more eye-popping. Retreat loach fish is produced in the Dengguan area of the Kama River and Tuojiang River confluence of a very short section of the river in the valuable fish, scale-free flavor, such as the river group. Because of this fish catching season is short, the yield is very small, and out of the water that is dead, coupled with the Dengguan area from the Ziliujing sixty to seventy miles away, therefore, to eat on the fresh back loach fish will have to be more painstaking. The practice is: first ordered in the fishing boat equipped with pots and pans, the fish caught from the river immediately rectify the cooking pot, fish well into the food box, in order to heat preservation, food boxes need to be wrapped tightly outside the layers of cotton wool. Then by the workers waiting there beforehand to pick on the food box that is to set off straight to Ziliujing. The workers who pick the food boxes are selected to be physically strong and good at footwork. On the way must walk or even trot, with a number of workers all the way to pass such as relay races in general. And so rushed to the salt merchants, or served on the table, or sent to the feast, tender and delicious loach fish is still hot, diners can instantly eat, savor the delicacies.

It is the salt merchants eat some of the so-called small dish dishes, is also extremely sophisticated. Such as a small dish of chicken belly, have to use hundreds of frogs, disemboweled, take its belly, successively stir-fried with lard and sesame oil, especially need to pay attention to mastering the fire, not to do fresh and crispy can not be. A small dish of fried cowpeas, in fact, cowpeas hollowed out, with a very fine chopped and mixed with egg white and condiments of minced meat into, fried with sesame oil and become. For mung bean sprouts, the chef has to pick them with a needle to get the minced meat in bit by bit, and then fry them. It is to eat cabbage, but also as long as the top of each two like the bird's tongue size of the young leaves, a number of pounds of cabbage to do on a plate, fried in sesame oil, chicken soup cooking, called the "crow's beak".

Salt a dish, salt half a year food, these rich salt merchants, the dishes of the peculiar, strange and elaborate, in the local rich gentry, it is rare.

"Shangshu, Hongyuan" cloud: "food for the first of the eight government". Tube said: "the king to the people for the day, the people to food for the day". Zhu Xi even said: "diet, heavenly reason also; request delicious, human desire also". Sun Yat-sen also told us: "the art of cooking in civilization and birth ...... Chinese cooking of the wonderful, but also enough to show the evolution of the depth of ...... for the world's human division guide can be". Promote Chinese culinary culture, as a national historical and cultural city and China's outstanding tourist cities, heritage salt dishes, restore the traditional brand of salt dishes, for the manifestation of salt culture, for the development of Zigong society and economy, undoubtedly has a particularly important significance.

Brand is an intangible asset, valuable wealth; brand is a green card to a broad market. Efforts to build Zigong salt dishes brand, enhance its radiation, influence, penetration, is to enhance the core competitiveness of the city is an important part of the city's image and cultural taste, has a vital role.

Currently, the Zigong food industry is to explore, restore, inheritance, carry forward the salt dish brand as its own responsibility, set salt culture, food culture, tea culture in one; sink salt business dishes, restaurant dishes, salt dishes in one place, so that the delicious salt dishes in Sichuan, attracting ordinary people, to build a long history and inheritance line of salt dish brand for unremitting efforts, China's culinary culture this oddball, will certainly bloom! More colorful.