In the Jianghu of Sichuan cuisine, the place of ＂salt-helped cuisine＂

Today, I’m going to talk to you about the salt-help dishes I know. Many of its dishes are similar to Jianghu dishes, and they are also heavy and thick. This is only superficial, but after a trip to Zigong, I understood what salt-help dishes are. Yanbang cuisine, a genre of Sichuan cuisine, originated in the Eastern Han Dynasty. Zigong salt dishes are divided into three branches: salt merchants’ dishes, salt workers’ dishes and guild hall dishes, with spicy taste, spicy taste and sweet and sour taste as three categories. The representative dishes of salt dishes include fireside beef, boiled beef, chrysanthemum beef, steamed beef with flour, and braised beef with diamonds.

Yanbang cuisine is characterized by its thick, heavy and rich flavor. Pay most attention to and pay attention to seasoning. In addition to the tradition of "all kinds of dishes and various cooking techniques", Sichuan cuisine has the characteristics of "thick, fragrant, spicy and exciting". Salt dishes make good use of pepper and ginger, with wide and heavy materials, fine selection of materials, frying, stir-frying, burning and frying, which is unique; Boiling, stewing, frying and frying have their own rules. He is especially good at boiling and living, forming a distinctive flavor and taste different from other cuisines.

Culture and characteristics of salt-helped dishes in Zigong

In the past, salt gang cuisine was unique in Sichuan cuisine, and it was a leader in Xiaohe gang. Highly praised by dignitaries and sages; The eater is in love and the listener is in admiration. From salt capital to Chengdu, from Rongcheng to Beijing, it has a long history and word of mouth. It has also become a well-known brand in the catering industry.

In its evolution and development, Zigong catering and salt-help dishes have gradually formed a number of famous restaurants that make the listeners greedy and satisfy their appetite. Such as Tiandeyuan, Lumingchun, Jinguyuan, Kuaiyuan, Haoyuan, Yiyuan, Diaohuanglou, Wharf, Liufen Restaurant, Jiang Chun, Wenxingyuan, Xinjin Cuisine Club and Minjiang Hotel. With the passage of time, it has formed a time-honored brand with long-lasting reputation. Since the reform and opening up, Zigong catering industry has made great progress. Famous restaurants with salt dishes as the main connotation have not only been passed down from generation to generation, but also a number of new famous restaurants have emerged. The "Jinfu salt dishes" are famous in Beijing. In the leisure city of Chengdu, Chengdu people who can eat and taste well also appreciate the dishes of "Yanfu family", "Shu Jiang Chun" and "Axi" in Zigong. In Zigong, "Salt Merchants’ Cuisine", "Private Cuisine", "Yandu Club Cuisine", "Southern State Banquet", "Southern Sichuan Banquet", "Jiang Chun in Sichuan", "Axi", "Liufen Restaurant" and "descendants of salt gangs" are all praised by consumers, and their business is growing day by day.

Zigong yanbangcai home-cooked dish

Chrysanthemum beef, steamed beef with flour (or famous beef steamer). Drilled beef, hot yellow throat, beef peas (also known as straw sandals, That is, beef tendon), beef hoof and bear’s paw, palm plate beef, golden silk beef, cowpea beef, hot beef tripe, finely inlaid mung bean sprouts, stir-fried crow’s mouth, canned meat with slow fire, scallion-roasted carp without juice (also known as "Hepu Huanzhu"), rock carp with scallion sauce, braised fish, silver carp with cabbage, crucian carp with sauerkraut and Rongxian crispy fish. Tian Di Da Man Yi, Salt Merchants Jiu Bian Dish, Rock Bandit Chicken, Rice-smoked Chicken, Pickled Garlic Chicken, Steamed Moon Mother and Child Chicken, Braised Broiler Chicken, Yipin Duck, Anthurium andraeanum, Dew Bacteria in Early Spring, Golden Hook Winter Dishes, Hot Dengzhanwo, Purple Bud Tender Ginger, Goose Leg Sauté ed Chicken, Crispy Pot Kui Sauté ed Chicken, Scallion Sauté ed Chicken,Deep-flavored cold-eaten rabbit, golden flower mutton soup, salt-fried pot, wind radish and hoof flower soup, ant climbing on the tree, ginger with shredded pork, gujing bacon, preserved egg and minced meat, soft-fried shredded pork, hibiscus egg, green pepper preserved egg, baked egg, Ye’s brush handle, Hujia sea pepper chicken, Minjiang hand washing residue, Huang’s boiled meat, mushroom liver cream soup, golden hook chicken.