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Yanbangcai (Chinese: 鹽幫菜; pinyin: yánbāngcài; lit. 'salt clique dish') is a genre of traditional Sichuan dishes that originated in the city of Zigong in southwest China, which is famous for its salt industry.
Zigong yanbangcai originated in the Eastern Han dynasty in the south of Gu Lushui (古泸水) watershed. Yanbangcai is divided into salt business dishes (盐商菜), salt workers dishes (盐工菜), and hall dishes (会馆菜). Yibin Sanjiang (宜宾三江) cuisine collectively referred to as Lu dishes (泸菜), because all belong to the ancient Lushui watershed, yanbangcai is an integral part of Lu dishes, is the features dishes of the Sichuan cuisine. It not only follows the tradition that "Different dishes have different flavors, and cooking techniques diverse" of Sichuan cuisine, but also features the "thick fragrant, spicy fresh stimulation".
Yanbangcai is good at applying ginger and salt. Cooking, stewing, deep-fried, quick-fry, each with a tricks. Forming a distinctive flavor and taste different from other cuisines.
Yanbangcai (Chinese: 鹽幫菜; pinyin: yánbāngcài; lit. 'salt clique dish') is a genre of traditional Sichuan dishes that originated in the city of Zigong in...
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