Reading this article, many foodies must be excited, because next will bring you a feast of Sichuan flavours. Who can resist the temptation of spicy and delicious Sichuan cuisine? Nowadays, Sichuan cuisine is not only popular in China, but the footprint of Sichuan restaurants is spread all over the world, and it has also conquered many foreign stomachs. It is absolutely domineering.
Where is the most authentic place in Sichuan cuisine? Many people would say that it is Chengdu without thinking. In fact, it is not. If you want to eat authentic Sichuan cuisine, you have to go to Zigong, Mianyang. This is the birthplace of hot pot. Is it true that the popularity has risen a lot? The reason is that with the in-depth development of tourism, Chengdu has made some improvements to Sichuan cuisine in order to take care of tourists from other places. Although it is still delicious, it is no longer pure Sichuan flavor.
Zigong is located in southern Sichuan, close to the wine cities of Luzhou and Yibin, but it is much worse than these two cities in terms of reputation. The salt industry in Zigong used to be very developed, and it has accumulated huge wealth. It has also won the honorary title of "The Third City of Sichuan and Chongqing". If you don't believe it, look at the license plate number of Zigong, "Chuan C" can already explain the problem.
If you subdivide Sichuan cuisine, it can be divided into Shanghebang, Xiahebang, and Xiaohebang. The Chengdu area belongs to Shanghebang cuisine. Although the dishes are exquisite, the spicy and fresh flavor is not strong enough; Xiahebang belongs to the dock culture and cannot be upgraded. Can’t be served on the countertop; Xiaohebang, represented by Zigong, is rich in salt resources and has won the title of “the best of Sichuan cuisine”. Moreover, many salt merchants are very rich. In terms of quality, even the dishes on the ordinary people's tables are delicious, and Zigong dishes have been labeled "high-end and civilian", and they are deeply loved by everyone. If
comes from Gong, cold-eating rabbits, fresh-pot rabbits and fish eggs are delicious, and you can eat 50 or 60 per capita to your satisfaction. You really can’t eat this dish of rabbit cold. The rabbit meat cooked by dry stir-fry is charred on the outside and tender inside and full of fragrance. The biggest feature of Fresh Pot Rabbit is "spicy, fresh, fragrant and smooth." The spicy feeling meets the smoothness of rabbit meat, and it feels fresh in my memory. It is better to try it yourself, if you have time, go to Zigong for a gourmet trip.
