龍·辰 龙辰小厨

Very stylish restaurant, good location, modern decoration. Suitable for young friends, students, couples. The dishes are generally some spicy, and the signature dishes are small fried chicken in the village. This is the characteristic of Zigong cuisine. The taste is very authentic.

It&rsquo;s so delicious that it&rsquo;s not necessary, it&rsquo;s numb and spicy. The key is that it&rsquo;s sweet. It&rsquo;s not like Sichuan cuisine in other places. This is from Gongyan. It pays attention to the taste. It&rsquo;s definitely a good dish with wine. There is also a fresh pot rabbit. It&rsquo;s called a tender one.

#Eat enough seafood buffet at a time #Four-star quality to make you eat at a time

I have been there many times [Taste] Good [Environment] Good

#City C debut plan Starbucks China on the new new core espresso platinum baking condensed this morning invite coffee deep lovers to direct the experience, bright citrus tone, round taste, soft and smooth left fragrance long.

&quot;Fresh to call, spicy to jump&quot; Zigong cuisine, should eat salt, dinosaur fossils and lamps is a heavy history to give Zigong three business cards, but for the modern old, originating from Zigong, the famous salt dishes are the biggest reason from Gong. 1\ The millennium salt capital / Zigong can be described as &quot;born from salt, and prospered from salt&quot;, the city name is taken from the two famous salt-producing areas &quot;Artesian Well&quot; and &quot;Gong Well&quot;. Geologists speculate that the salt mine in Zigong was formed in the Triassic period, buried with dinosaur fossils in the ground more than 200 million years, to the East Han Dynasty was found, mining history more than two thousand years. As one of the oldest salt producing areas in China, Zigong is not only rich in salt and halogen, but also simple to exploit. The word &quot;self-flow&quot; is not an exaggeration: salt brine is on the surface layer, and the brine is gently chiselled, and the brine is constantly pouring out. In addition, the Zigong water system is also extremely developed, the Lijiang River, Lijiang River, and Lixi River converge to the Yangtze River, so that salt can come out of Sichuan and Shanghai by waterway, and market the whole country. Such superior geographical conditions, naturally attracting salt help this rich group gathered here, increasingly forming a unique salt help diet culture. 2\ salt help dishes / Sichuan cuisine is actually divided into three schools. The stew centered on Chengdu and Leshan is called Shanghebang Sichuan cuisine. It concentrates the palace dishes and mansion dishes in Sichuan cuisine. The chef strictly follows the orthodox recipes. The raw materials are of high quality. The types and proportions of ingredients should be fine and accurate. Classic dishes such as boiling water cabbage, garlic mud white meat, etc. The river and lake dishes represented by Dazhou, Chongqing and Wanzhou in the eastern Sichuan area are called Xiahe Bang Sichuan cuisine. They like to season with pickled peppers and sauerkraut. They are not bound to the recipe when cooking, and they are casual. The materials are also extremely bold. They are good at playing out new tricks of ordinary materials. Classic dishes such as sauerkraut fish and spicy chicken. The salt-bang dish centered on Zigong is known as Xiaohebang Sichuan cuisine. It is good at creating rich taste and bright colors through the innovative use of seasonings. It is characterized by &quot;tasting thick and fragrant, spicy and fresh stimulation&quot;, classic dishes such as boiled beef, cold rabbits, fresh pot rabbits, etc. Inside the salt dishes, there are also three branches due to the different service objects: salt merchant dishes, salt koi dishes and clubhouse dishes. Salt merchant dishes are often complicated and luxurious, and even reach the degree of &quot;weird&quot;; salt koi heavy oil and salt to eat, to ensure that salt workers have enough strength; The restaurant dishes absorb the cooking skills of all places (especially the three provinces of Shanghai, Guangdong and Shanghai). While using local specialties, they will also add precious ingredients such as abalone and shark fins, which are extremely fine. Salt merchants are strange to eat &quot;salt merchants are strange to eat&quot; not for delicious food, but for the cruelty of the luxury. American writer Mark Kollansky (Mark Kurlansky) recorded the practice of &quot;dropping frogs&quot; in &quot;Salt&quot;: put a few sticks on a jar of salt water, put the live frog in the jar, the frog will be desperate to grab the sticks and seal the jar. When the jar is opened six months later, the frog is dead. The drying was successful and then steamed. In the study of Song Liangzhu, a scholar of the history of salt in Zigong, the production method of &quot;pig blood bubble&quot; and &quot;roast goose palm&quot; was more cruel. These appalling dishes have long been abandoned by the world, but the techniques refined in the process and the ingenuity of the chef have been preserved and passed down from generation to generation in the land of Zigong. 3\ Beef food of salt workers / Although Zigong has a salt well such as &quot;self-flow well&quot;, the salt merchants&#39; thirst for salt has no end, and Zigong at its peak has more than 13,000 salt wells, which operate day and night. Because of the labor intensity, the carts of the cattle usually die in less than a year. The pain of the cattle is the blessing of the salt workers, because the number of cattle eliminated is very large, resulting in the price of beef in Zigong area is very low, and even many salt merchants directly use beef for work money to mortgage to the salt workers. Salt workers have created many beef-based dishes, such as boiled beef, hot-side beef, steamed beef, dumpling beef, chrysanthemum beef hot pot, cold beef, etc. Zigong traditional practice of boiled beef, it is best to choose the part of the back of the cow, technically &quot;one pot of vegetables&quot;, vegetables and beef together out of the pot, and finally with boiling oil to seal the surface. The practice looks simple, but in fact, the requirements for the fire master are extremely high, and the products should be &quot;hemp, spicy, fresh, fragrant, tender and slippery&quot;, and the taste is compounded and layered. At present, in order to ensure the stability of the production, the new approach will first pickle the beef with tender meat powder, and the vegetables and beef are fried separately and then poured out of the pot, which is a grade worse in terms of taste fusion. Fireside beef is one of the most salted dishes in the food scene, which can be used as cold dishes or as zero mouths. Fireside is actually a spoof of fire whips, which were lighting torches in the old Zigong area. Salt workers take fire whips &quot;red bright transparent&quot; meaning, praise this practice of thin and transparent beef, and the name of &quot;light shadow beef&quot; has the same work. Hot side beef chooses beef hind legs full of meat (commonly known as melon meat), with a sharp thin blade knife to peel the meat slices, until the meat slices are thin and transparent, but there can be no leakage. The meat slices are smeared with a little salt, liquor and sugar, suspended in the airy place, then spread on the airy fence, and slowly baked with the microfire of the cow dung cake until it is simmered and chewed. Later, the cow dung cake was changed to charcoal for sanitary reasons, but many old oysters who were used to eating felt that the unique fragrance was missing. Fireside beef can be seen everywhere in Zigong. If you want to pack it as a hand letter, Yang&#39;s at the entrance of the Langanba vegetable market is a good choice. There are many famous beef restaurants in Zigong. The locals most recognized the original &quot;Da&#39;an roast beef&quot; in Bohaijing. Now this store has moved to Huixing Road. The business is still booming, but the service is more general. In addition to Da&#39;an, the platinum fried on Gongcao Road is also a good choice. Cold beef is classic, hot yellow throat is crispy and spicy. Da&#39;an roast beef 📍 Huijingyuan Bottom Business 🕛 11:00&mdash;14:00, 17:00&mdash;21:30 Platinum fried 📍 Room 204,🕛 11:00&mdash;14:00 Pingqiaoxi Street, Gongcao Road, 17:00-1:00 the next day

ymShortString

Given names

Surname

龍·辰龙辰小厨

Attractions Near 龍·辰龙辰小厨

Restaurants Near 龍·辰龙辰小厨

Hotels Near 龍·辰龙辰小厨

Contact Us

About

Other Services