在成都餐饮市场上,这些年子姜风味菜比较流行,可是这一类风味菜式却最早源于川南民间,尤其是在自贡一带。自贡子姜风味菜具有鲜辣适口、子姜味浓等特点,它多是以半汤菜的形式出现,代表菜有子姜蛙、子姜仔鲢、鲜锅兔、子姜脑花、子姜鳝鱼等。在烹制这一类菜式时,不仅会大量用到子姜、小米椒(或青尖椒)来调味,还会用到泡姜、泡椒、豆瓣酱等以辅助增香,更让人吃惊的是,现在不少当地厨师在烹制此 In Chengdu, the catering market, these years Ginger flavor dishes are more popular, but this type of flavor dishes but originally originated in southern Sichuan folk, especially in the Zigong area. Zigong Zi Ginger flavor dishes have the characteristics of fresh spicy palatability, sub ginger flavor and other characteristics, it is mostly in the form of a half-soup, on behalf of the vegetables have a green ginger frog, ginger ginger carp, fresh pot rabbit, ginger sub-flower Ginger eel and so on. In the cooking of this type of cuisine, not only will it be used in large numbers, ginger, millet pepper (or green pepper) to season, but also the use of bubble ginger, pickled peppers, bean paste, etc. to help enhance the fragrance, Surprisingly, many local chefs are cooking this