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What are the characteristics of Zigong cuisine?
Zigong cuisine - salt dishes Salt for the ancestor of all flavors, Zigong for the well salt capital, salt gang for the food family. Eat in Sichuan, taste in Zigong. Rooted in Bashu culture, born in Sichuan cuisine series, accompanied by the prosperity and development of the salt economy and the formation of Zigong salt dishes, become different from the Chengdu-Chongqing two places "on the river gang", "down the river gang" cuisine "Gang" in southern Sichuan "Outstanding representative. Zigong salt dishes, not only is a Chinese food culture in a flower, but also part of the Chinese salt culture, but also an important embodiment of the thousands of years of salt city style folklore, but also an important brand in the series of contemporary Sichuan cuisine. In the late Qing Dynasty and early Republic of salt merchants from all over the world gathered in Zigong, the capital of salt wells, especially Zhejiang, Shaanxi, mountains, Guangzhou, clouds, and Guizhou as a representative, and gradually formed a unique salt food culture, in which the salt merchants bring their own chefs, combined with the Zigong salt wells to evolve a strong local characteristics of the salt dishes (salt dishes) to exquisite, luxurious, weird, spicy, fragrant, fresh, tender and flavorful characteristics, known as the top of the Sichuan Cuisine. Now in the country has developed rapidly which currently I hey! Said to know more Zigong cultural characteristics, also belongs to Shenzhen is the world a product catering limited company - salt gang residence which decoration all used Zigong cultural characteristics. Such as: paper-cutting, salt, palace fan, etc., beautiful to have been to Zigong people know. The style! Salt gang residence Shenzhen Nanshan District, Chuangye Road, Center Industrial City, a building (opposite Chongshan Department Store) Zigong salt gang cuisine is 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 Gang cuisine 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, formed a distinctive flavor and taste different from other cuisines. In the past, the salt food, in the Sichuan cuisine is unique, in the small river gang can be said to be the best. Times by the eminent nobility, sage said; eaters love, smell the admiration. By the salt and Chengdu, by 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. Li Qiongpu, a salt merchant at the end of the Qing Dynasty, wrote "Qiongpu Recipes", which recorded the cooking tips of all kinds of salt dishes, but unfortunately it 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 known as the four gold Fan De Chong, Li Shaoguang, Ni Shaoyun, Chen Dezhang, plus Zou Qingyun, 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", all by the consumer's praise, 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 are even more not to go away, included in the Sichuan Cuisine Department, put on the table in other places. No less than a hundred representative dishes of salt dishes. Here are only some of them: 1. fire side of the sub-beef 2. boiled beef 3. chrysanthemum beef 4. steamed beef (or beef steamer) 5. drills marinated beef 6. hot yellow throat 7. cow peas (also known as grass shoes board, that is, cattle tendons) 8. cow hooves and bear's paws 9. palm plate beef 10. beef with golden threads 11. cowpea beef 12. hot tripe 13. mung bean sprouts inlaid with fine 14. sautéed crow's beak 15. fire canned meat 16.Braised carp with scallions in no sauce (also known as "Hepu Hui Zhu") 17.Rock carp with scallions 18.Braised lumpfish 19.Cabbage chub 20.Carp with pickled vegetables 21.Crispy fish in Rongxian County 22.Fushun loach 23.Vermicelli steamed fish in Zhaohua 24.Slices of fish in hibiscus 25.Wangjian fish 26.Li's fish with mash 27.Wang's fish with bean curd 28. Zhang's Steamed Fish 29.Lijiawan Loach 30.Boatman's Fish 31.The World's Greatest Satisfaction 32.Salt Merchants' Nine Dishes 33.Turkish Chicken on the Rock 34.Rice Lavender Chicken 35.Garlic Stained Chicken 36.Steamed Chicken with Mother's Chickens 37.Steamed Chicken with Children's Chickens 38.Duck with Ducks 39.Palm Plucked with Red Palms 40.Dewy Mushrooms in Early Spring 41.The Golden Hook Winter Vegetable 42.Firecracker Lantern Wool 43.The Purple Buds with Ginger and Meat in a Hotpot 44.Goose Thighs 45. Crispy Pot of Pork in Hot Pot 46. White Pork in Hot Pot with Scallions 47. Three Fragrant Spices (Pig's Mouth, Pig's Ear and Pig's Tail made in Hot Pot) 48. Baked Elbow with Cow's Buddha 49. Single Beef Banquet (Beef Banquet made of various parts of yellow ox) 50. Hot Skin of Whole Lamb 51. Fish Seat (all dishes made of fish) 52. Cold Rabbit with Intense Flavors 53. Mutton Soup with Golden Flowers 54. Salt Fried in Hot Pot 55. Radish and Trotters' Trotters' Soup 56. Ants on the tree 57.Shredded pork in sauce Jiannan cuisine 58.Gujing bacon 59.Minced pork with eggs 60.Soft fried shredded pork 61.Eggs in hibiscus 62.Eggs with peppers 63.Baked eggs 64.Ye's brush head 65.Coral chicken with peppers 66.Minjiang river hand-washing residue 67.Huang's boiled meat 68.Mushroom and liver cream soup 69.Golden hooks with chicken 70.Minced meat with asparagus 71.Dried tofu in Niulanwan 72.Nongguan daughter's vegetables 73.Spicy and sour dishes Punching 74. dry-fried radish 75. Zhangjiatuo chicken head 76. deep-fried green bean poi 77. crispy pot Kui oil tea 78. Xiejia Huang cold noodle 79. Huang's spider poi 80. Zheng copy hand 90. Bajin Zhizao skewers The above mentioned, only visible salt dishes fine, rare spot, still need to look into, explore, restore the dishes, when there are not a few. In the Sichuan cuisine series, there are many fine products, treasures are related to the development of salt, according to the "Sichuan Style" records, Sichuan cuisine in the "boiled beef" 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. Boiled beef its origin is by the year when the Zigong salt workers will be out of service cattle meat, salt and chili pepper, pepper as a condiment, add water to boil into, 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 and so on. 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. Fireside sub-beef is the flavor of the Zigong region, in other places, there are similar "light shadow beef", but the fireside 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 delicious as before. Therefore, roasted with cow dung cake, which was secret at that time. Outsiders rarely know. In Zigong salt dishes formed in the accumulation of food culture, there is a strange level, is the diet of salt merchants. These pockets of ten thousand dollars, 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 are 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 open 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 condiments cooked and fried and became. And then eat "dew fungus". Winter will dilute the cow dung thrown on the bare mountain rock, the next spring the growth of lush grass and not hurt by insects. To 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, such as a plate of price several times the famous fungus big foot mushroom dew fungus as a dish, it is the mountains and the sea are inferior to taste. Another example is to eat "bubble frog". With a large altar first half of the altar well seasoned salt water, will be placed in the altar, small wooden blocks 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 on the board dead, 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 fire, which is a micro-fire can burn for a long time. Will be more than live geese put in, geese in the chaff shells running around, paws were burning pain, quacking, thirst, then they will be the famous Taiyuan well vinegar fed to the geese, until the goose on the palm of the scalding blood blisters, that is, cut down the palm of the goose, cooked into dishes. When it comes to eating "back loach fish", is even more eye-popping. Retreat loach fish is produced in the Dengguan area of the Kama River and Tuojiang River confluence of a 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 as a relay race. And so rushed to the salt merchants, or served on the table, or sent on the feast, tender and tasty loach fish or hot, diners can instantly fill their mouths, 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. Is to eat cabbage, but also as long as the top two pieces of each like the size of the bird's tongue, a number of pounds of cabbage to do on a plate, fried in sesame oil, chicken soup cooking, called "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, is indeed rare.