As we all know, China is a big country of food, and China's food culture is profound. Now with the continuous improvement of people's living standards, our country's cuisine is also constantly innovating. No matter which city we go to, we all have local specialties. No matter how bad people are, as long as we see the food, we will feel very happy and warm. I believe everyone should know something about it. China is famous for its eight cuisines. Speaking of the eight major cuisines, Bian Xiao has to mention why Sichuan cuisine can travel all over the country, but Cantonese cuisine can't go out of Guangdong and Guangxi.
The reason is very realistic and deep-rooted. Speaking of Sichuan cuisine, I think everyone is familiar with it. It can be said that it is the youngest of the eight major cuisines. However, although it is not as long as other cuisines, it is very popular with diners, because Sichuan cuisine not only goes out of the birthplace of Sichuan, but also travels all over the country. As we all know, Sichuan cuisine is mainly spicy, and everything is spicy enough, so the taste of Sichuan cuisine is especially suitable for the tastes of young people now. Even a sweet spot in Shanghai has Sichuan cuisine.
In addition, the practice of Sichuan cuisine is relatively simple. Even Xiao Bai, who can't cook, can make authentic Sichuan food as long as he studies hard for a few months. This is one of the reasons why many people like Sichuan food, so Sichuan food can be seen in many places. And decades before our Sichuan cuisine, Cantonese cuisine was the representative of Chinese cuisine at that time, and it was also very popular in some foreign countries. Cantonese food can be said to be very fresh, clear but not light, and not very greasy after eating, but it didn't last long before it was squeezed out by our current Sichuan food, and this happened.
Moreover, the addition of Hunan cuisine makes the status of Cantonese cuisine worse than before. Another reason why no one eats Cantonese food slowly is that Cantonese food can only be seen in Guangdong and Guangxi now, and it is also difficult to cook. For example, what we usually eat in the Cantonese restaurant is terrible, and they can't make that taste. In this way, everyone's evaluation of Cantonese cuisine will become very low. Moreover, the most important thing for Cantonese cuisine is that the ingredients must be fresh, because Chaoshan is near the sea, so you can make that taste. Sichuan food is frozen and can be used again next time. I wonder what friends think of Cantonese and Sichuan cuisine? Bian Xiao thinks they are all delicious!