The main classification of Zigong food network

In the process of the evolution of salted vegetables, a large number of well-known dishes have been accumulated, which are loved by everyone, and some of them have spread like wildfire, and they have been incorporated into Sichuan cuisine and put on tables all over the country. There are more than 100 kinds of representative dishes of salt dishes. The following are just some of them:

1. Huobianzi beef

2. stewed beef

3. Chrysanthemum beef

4. Steamed beef with flour (or famous beef steamer)

Step 5 drill beef stew

6. Hot yellow throat

7. Cow peas (also known as sandals, that is, beef tendon)

8. Cattle hooves and bear paws

9. Palm beef

10. Approximate beef

1 1. Cowpea beef

12. Spicy beef omasum

13. finely embedded mung bean sprouts

14. Stir-fry crow's mouth

15. Canned meat with slow fire

16. Fried carp with onion (also known as "Hepu Zhu Huan")

17. Pickled carp in onion sauce

18. Braised fish in brown sauce

19. silver carp with vegetable moss

20. Crucian carp with sauerkraut

2 1. Rongxian Crispy Fish

22. Fushun loach

23. Zhao Huafen steamed fish

24. Black lotus fillets.

25. Jing Wang mullet larvae

26. Li's wine fermented fish

27. Wang tofu fish head

28. Zhang steamed tuanyu

29. Li Jiawan returned loach fish

30. The boatman's fish

3 1. The greatest satisfaction in the world

32. Nine dishes of salt merchants

33. bandit chicken on the rock

34. Smoked chicken with rice

35. Pickled garlic chicken

36. Steamed Moon Mother and Child Chicken

37. red-cooked chicken

38. Yipin Duck

39. Anthurium sweeps away the waves

40. Early spring dew bacteria

4 1. golden hook cold dish

42. Hot light nest

43. Purple bud tender ginger Sichuan style stew pork

44. Braised pork with goose leg

45. Guobakui Sichuan style pork

46. Roasted pork with scallion

47. Stew three flavors skillfully (the pig's mouth, ears and tail are all made of Sichuan-style fried pork)

48. Niu fo roasted elbow

49. One knife meeting (beef banquet made of various parts of cattle)

50. scalded whole lamb mat

5 1. Fish mat (all the dishes on the table are made of fish)

52. Eat cold rabbits with strong flavor.

53. Jinhua mutton soup

54. Salt helps frying in a pan.

55. Wind radish pettitoes soup

56. Ants climb trees

57. Sliced pork with ginger and spinach.

Gu Jing Bacon.

59. Preserved eggs and minced meat

60. Soft fried shredded pork

6 1. Hibiscus eggs

62. Preserved eggs with green peppers

63. Roasted chicken eggs

64. Yip's brush head

65. Hu Jia hai jiao chicken

66. Minjiang hand washing residue

67. Huang cook the meat

68. Mushroom liver cream soup

69. Golden Hook Chicken Brain Flower

70. minced meat with winter bamboo shoots

7 1. Niulanwan dried bean curd

72. Farmers' Daughter Cuisine

73. Hot and sour vegetables

74. Stir-fried shredded radish

75. Zhangjiatuo Chicken Potou

76. Fried mung bean cake

77. Crispy butter tea

78. Xie bean jelly

79. Yellow Spider Baba

80. Zheng wonton soup

Only a few salt dishes can be seen above, and there are still many dishes that need to be found, excavated and restored.

two

In Sichuan cuisine series, many fine products and treasures are related to the development of well salt. According to Sichuan Scenery, the famous Sichuan dish "Boiled Beef" was born in Zigong Salt Industry. As early as the Ming and Qing Dynasties, Zigong Salt Field used cattle as a power car to pull brine. With the increase of salt wells and car bodies, there were more and more cows, which remained at around 30 thousand all the year round during Guangxu period of Qing Dynasty. With the sick and retired cattle needing to be slaughtered, there are more and more beef foods in Zigong Salt Field, which are more and more delicious, including boiled beef, fireside beef, chrysanthemum beef hotpot, hot yellow throat, ox head and oxtail soup. Boiled beef has become a very popular dish in Sichuan cuisine. Its origin is that Zigong salt workers eliminated the beef in that year and cooked it with salt, pepper noodles and pepper noodles as seasoning and water. Although the method is simple, the meat tastes delicious. After long-term cooking practice by famous chefs, it has gradually become a famous Sichuan dish with strong spicy and spicy flavor. Beef and lean pork can be used for seasoning. Don't stir-fry with fire, focus on the soup. When cooking, the fire should be large and the water should be wide, but it should not be too long. When the sliced meat turns white, add red oil, pepper noodles, pepper noodles, soy sauce, pepper noodles, ginger rice, monosodium glutamate and water bean powder. Its color is deep, its flavor is rich, its meat slices are tender and tender, and it is extremely refreshing. This dish is suitable for all seasons. Boiled beef in Zigong is usually served with cauliflower or lettuce, sliced and served with celery and parsley.

Fire whip beef is a special food in Zigong. In other places, there are similar "Deng Ying beef", but Huobianzi beef is good at its own unique characteristics. Its swordsmanship is wonderful, as thin as paper, with long fragrance and excellent taste, which is very suitable for eating with wine. It is famous all over the country for its fine selection of materials, unique production method and delicious taste. The raw material of fireside beef can only be the so-called "drilling beef" of cattle hind legs. When making, use a very sharp thin-edged knife to cut beef into several pieces, which are feet long and seven or eight inches wide; Nail the meat slices on the board against the wall and continue to cut the meat slices with a thin-edged knife. The whole beef drill will roll slowly with the peeling of the blade until it becomes an extremely thin piece of meat, which requires no holes and seams; Then put a little salt and soy sauce on this thin slice of meat, hang it in a ventilated place to dry, spread it on a ventilated grate, slowly bake it with a small fire of cow dung cake to make it crisp but not soft, chew it carefully and turn it into slag. Finally, coat with Chili oil. In this way, the smell of fireside beef baked with cow dung cake is obvious. Later, it was grilled with charcoal, and the smell was gone, and it didn't taste as good as before. So it was baked with cow dung cake, which was kept secret at that time. Outsiders rarely know.

There is also a strange level in the food culture accumulation formed by Zigong salt dishes, which is the food of salt merchants. These salt merchants with deep pockets are as delicious as the palace in terms of their food; Ostentation and extravagance, not inferior to the government. Although they are not tired of eating fine food, they are not satisfied with the seafood and delicacies they have eaten for a long time, so they dig their brains and change their patterns. The more they eat, the more strange they are, and the more refined they are. It seems that they cannot be rich without it.

Salt merchants are very strange to eat, and there are no surprises, such as eating "pig blood bubbles". The way to do this is to tie the hoof of a live big fat pig down, hold the cooked glutinous rice porridge in a bamboo tube, pry open the pig's mouth and pour it hard, then kill the pig, gut it, remove the scalded blood bubbles in the pig's mouth, esophagus and stomach, and cook it with exquisite seasoning.

Another example is eating "dew bacteria". In winter, diluted cow dung will be poured on the exposed rocks, and by the next spring, the grass will flourish and there will be no insect pests. At the end of spring, a short and white mushroom was born from the grass, similar to the mushroom outside the mouth, and its taste was better than that of dried mushrooms and Bigfoot mushrooms, so it was named Lou Mushroom. The exposed bacteria produced in Gongjing Taiping Mountain and Agate Cave have the best quality, and each strain is only the size of the middle finger, with small output and high price. Rich businessmen and tycoons invite spring drinkers If there is a dish of dew fungus that costs several times as much as the famous fungus Bigfoot mushroom as a seasonal dish, then the food will be inferior.

Another example is eating "soaking frogs". First, use a big jar to fill all the spices in the jar with salt water, put small pieces of wood in the jar to float on the water, then put live frogs in the jar, and then seal the jar with mud. After a few months or more, the frogs all squatted on the board and died. It's all steamed. It's delicious.

As for eating goose web, there must be a strange way to eat it: surround a piece of land in a small room, sprinkle chaff shells and light a fire, which can burn for a long time. Put a lot of live geese in, and the geese are running around on the chaff, their feet are burned, quacking and thirsty. At this time, they were fed with vinegar in the famous Taiyuan well until the goose's feet were scalded and bleeds, that is, the goose's feet were cut off to make dishes.

When it comes to eating "loach fish", it is even more eye-catching. Reduced loach fish is a rare fish produced in a small section of river at the intersection of Fuxi River and Tuojiang River in Dengguan area. It is delicious without scales, just like a river group. Because this kind of fish has a short fishing season and a very small yield, it will die as soon as it comes out of the water, and the Dengguan area is 60 to 70 miles away from the artesian well, so it is necessary to pay more attention to eating fresh loach. Its practice is: first, order someone to set up a cooker on a fishing boat, catch the fish in the river and cook them in a pot immediately. When the fish is cooked, put it in the box. In order to keep warm, the box should be wrapped in cotton wool layer by layer. Then, the workers waiting there in advance picked up the boxes and set off for the artesian well. Workers who are picky eaters choose strong bodies and good feet. On the way, you must sprint or even trot, and many workers will pass through the whole process like a relay race. At the salt merchants' home, or at the dinner table or banquet, the fresh and delicious loach fish is still hot, and diners can eat and taste delicious food.

Even some so-called side dishes eaten by salt merchants are extremely elegant. For example, a small dish of frog bellies needs hundreds of frogs to cut open their bellies and fry them with lard and sesame oil. In particular, we need to pay attention to the heat to make it fresh and crisp. A small dish of fried cowpea is actually hollowing out cowpea, mixing egg white and seasoning with finely cut minced meat, and then frying with sesame oil. To stir-fry mung bean sprouts, the chef needs to pick them with a needle, let the minced meat pour in bit by bit, and then stir-fry them into dishes. Even if you eat water spinach, you only need two tender leaves at the top of each root, which is as big as a sparrow's tongue. A few kilograms of water spinach can be made into a dish, fried with sesame oil and cooked in chicken soup, which is called "crow's mouth".

A salt merchant has a dish, and a salt worker earns food for half a year. These extremely rich salt merchants, with their strange, strange and elegant dishes, are really rare among the local rich gentry.

"Shangshu Hongyuan" says: "Food is the first of the eight strategies". Guan Zi said, "You regard the people as the sky, and the people regard food as the sky". Zhu even said: "dieters, heaven also wants delicious food, and people want it." Sun Yat-sen also told us: "Cooking art is the product of civilization." China's wonderful cooking also shows the depth of evolution ... thinking that human beings in the world can learn from each other. "Carrying forward Chinese food culture, as a famous historical and cultural city in China and an excellent tourist city in China, inheriting and restoring the traditional brand of salt dishes is undoubtedly of great significance for highlighting salt culture and developing Zigong's social economy.

Brand is intangible assets and precious wealth; Brand is the green card of the vast market. Building Zigong salted vegetable brand and enhancing its radiation, influence and penetration is an important part of enhancing the city's core competitiveness and plays a vital role in enhancing the city's image and cultural taste.

At present, Zigong catering industry is taking it as its own responsibility to explore, restore, inherit and carry forward the brand of salted vegetables, integrating salt culture, food culture and tea culture; The combination of salt merchants' dishes, guild dishes and salt workers' dishes will make Sichuan's delicious salt-help dishes attract ordinary people's homes and make unremitting efforts to build a brand of salt-help dishes with a long history and heritage. This wonderful flower of China's food culture will surely bloom more beautifully.