谢凉粉(自由路店)

Zigong is the birthplace of "Salt-Boiled Cuisine", which is famous for its unique flavor of "fresh to the point of screaming, spicy to the point of jumping". The following is a selection of the most representative Zigong delicacies, which will take you to feel the hot and mellow taste on the tip of your tongue: I. Classic Salt-Boiled Cuisine 10 Cold-Eat Rabbit The absolute representative of Zigong cuisine, almost every family can make it. The rabbit meat is diced and stir-fried with shredded ginger, chili and Sichuan pepper. It is spicy and fragrant, and the meat is firm. Vacuum-packed cold-eaten rabbit is a popular souvenir, with annual sales exceeding 3 billion yuan. 20 Fresh Pot Rabbit The freshly killed rabbit meat is wrapped in starch, supplemented with a large amount of young ginger and Erjingtiao pepper. It is fresh, spicy, tender and smooth, and the soup is rich. It is the ultimate embodiment of the essence of "fresh and spicy" salt-boiled cuisine. 30 Boiled Beef A traditional dish originated from salt workers. The beef slices are boiled with chili and Sichuan pepper, and hot oil is poured to stimulate the aroma. The taste is spicy and tender, and it is included. 40 Huobianzi Beef A 200-year-old intangible cultural heritage. The beef leg is sliced ​​thinly and marinated, then brushed with red oil and grilled. It is crispy but not mushy, dry and fragrant, and can be used as a snack or with wine. 50 Fushun Tofu Pudding The tofu pudding is as tender as snow, and is served with a secret dipping sauce (ciba chili + special soybean oil). It has a smooth, tender, soft and white taste. It is recommended to pair it with rice to experience the "tofu rice three-piece set". 2. Special snacks and street delicacies 10 Niufo Baked Pork Elbow The pork elbow is slow-cooked with rock sugar and spices. It is fat but not greasy, and is sweet and salty. It is a must-have dish in the "Nine Bowls" of the salt merchant's banquet. 20 Scallion Crucian Carp The fresh crucian carp is cooked with green onions and pickled peppers. The fish is sweet and the onion fragrance is fragrant. The soup is a must-try when mixed with rice. 30 Zheng Chao Shou A signature dish of a century-old restaurant, with thin skin and lots of fillings, the original soup is made from pork bones, fresh and not greasy, and the first choice for locals for breakfast. 40 Xie Liangfen Cut pea jelly into strips, sprinkle with red oil, garlic water, and crushed peanuts, sour, spicy and smooth, a must-have for cooling off in summer. III. Hidden version of "Internet celebrity" food - Toilet rabbit: a signature dish of a fly restaurant in the market, dry pot rabbit meat is burnt, spicy and spicy, and paired with mushrooms to add flavor. - Qiaotou three tenders (pork liver, kidney, tripe): stir-fried over high heat, tender to the extreme, testing the chef's "second-level" heat. - Rongxian mutton soup: made from black goats, the soup is milky white and has no mutton smell, served with a chili dipping dish, a good warm-up product in winter. IV. Recommended food check-in spots - Night market/food street: Huashang International City, Tongxing Road Food Street (cold rabbit, barbecue, crayfish). - Old-brand restaurants: Shujiangchun (traditional salty cuisine), Shishen aka Toilet Rabbit (Internet celebrity dry pot rabbit). - Bean curd specialty stores: Fushun Huangliu Bean Curd, Lier Bean Curd (the dipping sauce recipe has been passed down from generation to generation). Tips: Zigong cuisine is mainly spicy, it is recommended to pair it with Weiyi soy milk or sour plum soup to relieve the spiciness; if you want to buy cold food souvenirs, you can go to large supermarkets or e-commerce direct stores to ensure authenticity. #Zigongfood