Zigong yanbangcai originated in the Eastern Han dynasty in the south of Gu Lushui (古泸水) watershed.
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".
Since the Ming and Qing dynasties, with the rise of artesian wells, Zigong salt industry gradually heyday.
With an annual output of more than three million tons of salt, sales to Sichuan, Yunnan, Guizhou, Hunan, Hubei more than two hundred counties .About one-tenth of the population edible for all of country.
During the middle period of the Qing dynasty, Zigong salt industry attracted not only investors come here opened banks from Shanxi, Shaanxi, Guangdong, Jiangxi, Guizhou, Hubei and Hunan provinces, but also laborers come here work directly and indirectly from surrounding Guizhou, Yunnan .
There is a legend about the yanbangcai – Sima Xiangru (司马相如) and Zhuo Wenjun (卓文君) beautiful story,.