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 “hundreds of dishes and various flavors and diverse 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.

After long-term practice by famous chefs in cooking, Malatang has gradually become a representative Sichuan dish with a strong flavor. 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.