Zigong can be called the city of food. The salt dishes in Zigong are one of the most distinctive cuisines in Sichuan. Its characteristics are three words: fragrant, spicy and fresh. Rich fragrance, spicy enough, rare is authentic. Tourists walking in this city, as long as you are a foodie, as long as you have a good appetite, as long as you have enough &”;silver&”; in your pocket. Then, bean curd, boiled beef, cold rabbit … snacks and local specialties everywhere in the street are all smiling and waving to you, which will definitely immerse you in the delicious food of Zigong salt gang. Breakfast in Zigong is basically rice noodles and noodles, but you can&;t see steamed bread and millet porridge that northerners often eat. There are no pickles, only pickles are served in glassware. You can call the boss when you want, and they will serve you. Yibin burning noodles, which is well-known in the mainland, is actually also called Zigong burning noodles. This popular pasta is mainly made of water surface, with local unique accessories such as yellow bean sprouts, sesame oil, sesame seeds, peanuts, peppers, peppers and monosodium glutamate. The characteristics of burning noodles are: loose red and bright, rich aroma, spicy and hemp alternating. Because its oil is heavy and anhydrous, it burns when it is ignited, so it is named burning noodles. However, according to my observation, the so-called ignition is the boast of local people. Because the noodles out of the pot are soaked, you have to spend at least ten matches to light it. Of course, if it takes ten matches to burn a place continuously, even beef can be cooked. This is all kinds of delicious noodl—— ingredients that Zigong people eat every day. It depends on the store&;s secret hot pot ingredients: seven-star pepper, bullet pepper and pepper, and more than a dozen spices, which makes this pot of best red soup. With the combination of these many peppers, the fat sausage or fish will have a spicy feeling at the entrance, and what is more unique is the fragrance in the mouth after swallowing. In order to see Zigong&;s famous dish salted and boiled, and find out the practice of &”;salted and boiled&”;, I went to the kitchen with my camera. I saw that the proprietress was cooking the pork belly in a brown color, then cutting it into large slices and putting it into a bowl. Then, wash and soak the shredded sherry red dried vegetables, and cover them carefully on the coded meat slices in the bowl. Put it in a pot and simmer for about an hour, without adding water on the way. An hour later, the dish bowl in the pot was taken out and inverted into the plate, which became a famous local dish with attractive colors, —— Salted and Boiled. I feel that this dish is similar to the braised pork with plum vegetables in the south. The difference between the two is that the braised pork in Zigong is salty; The braised pork in the south is a little sweeter. Bottom line: this dish is for dinner. Zigong local Chaotian sea pepper is also called Qixing sea pepper. This kind of sea pepper is hot and powerful, which is enough for local people to eat. It&;s just that those outsiders who don&;t know the little bit of land are suffering. When they first eat Zigong food, they applaud one after another, and the more they eat, the more fragrant they become. However, I don&;t know that during this period, the spicy power of the sea pepper has quietly entered the viscera until it is drunk with cold water, and even some people will have temporary deafness. There is an ancient town called Niufo in Zigong, and there is a famous dish: Niufo bakes elbows. This cow Buddha baking elbow is actually what northerners call stewed elbow. Is to chop the pig&;s thigh off the pig&;s trotters.The elbow weighs about 2 kg to 3 kg, showing a tree crown with a small top and a large bottom. When baking the elbow, cook the soup in an iron pan, put the whole elbow, add refined salt, brown sugar, cooking wine and soy sauce, and then add all kinds of spices. When the fire is boiling, simmer for about two hours without adding water on the way. Turn off the fire and serve. Cow Buddha baked elbow, as early as the Kangxi period of Qing Dynasty, was a court tribute. It has a unique flavor of brownish red color, fresh and sweet taste, moderate salinity, tender meat, rich aroma, fat but not greasy, and is suitable for people of different ages to eat. However, the guest banquet is an indispensable table delicacy and a good gift from the people. The winter in Zigong begins with a steaming hot pot of chopped pepper. Every June and July, the morning pepper and wild green pepper are on the market, and every local housewife who pursues moral integrity will brew pickled peppers by herself. After fermentation, every winter, it just begins to release the first sweet and sour fragrance. At this time, housewives opened the jars one after another, took out a sea bowl of pickled sea peppers cooked in maple leaf red juice, stir-fried them with lard, directly added water, and sat on the fire to boil. Instead of eating meat, just slide two piers of tofu in, and then wash a basket of cabbage, lettuce and pea tips and put them aside. The whole family can sit around the table and rinse some vegetarian dishes with this pot of red soup, beaming and eating a big bowl of rice. Zigong people have a way of eating beef, and &”;boiled beef&”; is their masterpiece. This boiled beef, put the sliced beef into the soup, bring it to a boil with a high fire, stir it a little and immediately take it out of the pot. Use green vegetables or lettuce leaves at the bottom of the pot, sprinkle a layer of sea pepper noodles and a layer of pepper noodles on the beef, and finally pour boiling vegetable oil. When I put it on the table, it was still sizzling and foaming. That smell is so fragrant, let alone it! The local masters in Zigong often boast of their skills: &”;My boiled beef is still raw when it is taken out of the pot, and it will be cooked when it is served!&”; Please use Sichuan dialect to say the most delicious words! ) ha! My local friends have always given me warm encouragement for my ability to eat a little spicy food. They often say to me, &”;Boss, you know, these authentic spicy foods are not eaten every day, even for our spicy locals.&”; You have done a great job! &”; Every time my local friends praised me, the result was to inspire me to raise money and go into battle. Let the first Buddha and the second Buddha who have been spicy join the WTO, and finally … This is the morning of my fourth day in Zigong. I ordered a bowl of fat sausage noodles in a small restaurant and repeatedly asked not to put spicy food (my tongue has been aching these days and I just want to drink cold water. Oh, my god, this precious mouthful is really hurt by spicy food! ) But wh—— was spicy or not. ! The boss&;s answer to my dissatisfied inquiry is very interesting: &”;Mr. Ou Di, I assure my dead father that this noodle is just a little spicy!&”; Well, what else can we say? Bite your teeth and eat, all revolutionaries are sent to pour pepper water! Cry bitterly.