What do all factions of Sichuan cuisine know?

Xiaohebang: also known as salt bangcai, mainly Zigong cuisine and Neijiang cuisine. Its characteristics are atmospheric, weird and high-end (because of salt merchants). Zigong salt dishes are divided into three branches: salt merchants' dishes, salt workers' dishes and guild hall dishes, with spicy, spicy and sweet and sour dishes as three categories. The characteristics of salted dishes are strong, heavy and thick. The most important thing about seasoning is the birthplace of cooking. In addition to the traditional cooking techniques of Sichuan cuisine, it also has the characteristics of "thick, fragrant, spicy and exciting". Representative dishes: boiled beef, hot yellow throat, fire whip beef, Leng Tu, Fushun bean curd, roasted beef with Buddha's elbow, steamed beef with flour, wind radish and hoof flower soup, Leng Tu, cold beef series, Fushun bean curd, diving fish, fresh pot rabbit, fresh pepper rabbit, roasted beef with Buddha's elbow and so on.