1, boiled beef
Boiled beef was created by Fan Ji 'an, a famous chef in Zigong, Sichuan. Fan Ji 'an is good at summing up experience and persisting in improvement and innovation in cooking practice. For example, soaked beef is cooked with water, mixed with salt, soy sauce, pepper and pepper, dipped in water and served on a plate.
2. Fireside beef
Fire whip beef is a famous traditional specialty in Du Yan (Zigong, Sichuan), which is famous for its high quality, delicious taste, thin sheet like paper, long crisp and refreshing. Huobianzi beef originated in the Qing Dynasty and has a history of more than 200 years. Strict material selection, fine knife work, exquisite craftsmanship, unique flavor, smooth fragrance and long aftertaste.
3. Daan roast beef
The roast beef in Da 'an originated from the earliest salt cooking, and China's two rows of salt on the tip of the tongue helped the food. The brisket in Da 'an is best half-gluten and half-meat. Soak the blood in cold water, blanch it in boiling water, cut it into strips, clear the oil in a hot pot, and stir-fry it with the cooking wine of pepper, watercress, ginger and star anise.
Stir-fry beef, add water and simmer slowly. When the pot is cooked, add white radish or fresh bamboo shoots, and leave the rest to time.
4. Zigong eats rabbits cold.
Zigong Leng Tu has many different tastes, such as spicy pepper, spicy lobster sauce, secret dried tangerine peel, fresh salt and so on. Zigong Leng Tu, also known as Hou Leng Tu and La Rabbit, is a traditional folk food in Zigong and its Fushun and Rongxian counties, with a history of 100 years.
5. Niu fo roasted elbow
Baked elbow with ox Buddha is a special snack in Zigong, Sichuan. This product is brownish red in color, fresh and sweet in taste, moderately salty, tender in meat, rich in aroma, fat but not greasy, and suitable for people of different ages. It is an indispensable accompaniment and gift for guest banquets.
6. Home-cooked frog
Frog, which Zigong people like to call "family cat", has always been a favorite food of Zigong people. Home-made frog is spicy and tender, which always makes people salivate ~ As one of the indispensable dishes in Du Yan ghost diet, home-made frog combines the characteristics of fresh, fragrant, spicy and salty dishes, especially the tender chicken, which always feels insufficient every time.
7. Fushun tofu pudding
Fushun tofu bean curd is a local specialty snack in Sichuan. Its main ingredient is high-quality rice, and its taste is moist, crisp and fragrant. Fushun bean curd flower is a kind of food that has been simply processed among bean products such as tender bean curd flower (or water bean curd flower, grey steamed bread), bean curd flower dipped in water, rice, etc., and occupies a place in Chinese food culture.
8. Zigong fresh pot rabbit
Zigong fresh pot rabbit is a traditional famous dish in Sichuan Province, belonging to Sichuan cuisine. Cut the rabbit into small pieces and code it with cooking wine, pepper, salt and starch. Cut the second Beijing pepper into 0.5cm slices, and cut the ginger into filaments. Cut the millet into small pieces, then cut the ginger and garlic. Put oil in the pot and fry the coded rabbits for a while. Take it out again.
Add oil, pepper, ginger and garlic into the pan and stir fry. Then Pixian watercress is stir-fried in the pot, and then the millet is spicy and fragrant. Then drain the water. After cooking, the rabbit cooks for two minutes. Then add the second Vitex negundo pepper and shredded ginger in turn, add salt and monosodium glutamate after cooking, and then get out of the pot.
9. Niufo steamer
In the ancient town of Niufo with a long history, food is naturally indispensable. Niufo Steamer, Niufo Elbow Grilled, and special bean curd are familiar to everyone. Niufo steamer is an authentic Sichuan-style steamed meat series dish with authentic Niufo flavor. Steamer includes pork, beef, mutton, rabbit meat, chicken nuggets, ribs, large intestine and so on.
Not much powder, made of pepper, pepper, salt and special seasoning. It was steamed in a cage. Every piece of meat is delicious and green. With spicy and fragrant home-cooked vegetables dipped in water. In Zigong's words, the taste is "comfortable."
10, fish-flavored eggplant seeds
Fish-flavored eggplant is a dish, also called fragrant eggplant, which is one of the traditional famous dishes in Sichuan Province. It is a typical fish-flavored dish in Sichuan cuisine. "Fish flavor" is homophonic with "lingering fragrance", and another way of saying it is "lingering fragrance eggplant". Fish-flavored Sichuan cuisine, the main auxiliary material is Sichuan spicy bean paste.
The main ingredient is cooked with Sichuan spicy bean paste and other condiments. It has a thick and long taste and a long aftertaste, so it is called aftertaste. Before the 1970s, the name "Yuxiang Eggplant" was written on the menus of restaurants.