the biggest difference: Hunan cuisine has a wide range of materials, fine production and many varieties; The taste is fragrant and fresh, sour and spicy, soft and tender. In the production, it is called

Sichuan cuisine is spicy. In the cooking methods, there are as many as 38 kinds of Sichuan cuisine, such as frying, frying, dry-burning, frying, smoking, soaking, stewing, stewing, stewing, pasting and frying. In taste, it pays special attention to color, fragrance, taste, shape, and the length of both north and south, and is famous for its variety, breadth and thickness. There have always been seven flavors (sweet, sour, hemp, spicy, bitter, fragrant and salty) and eight flavors (dry-burned, sour, spicy, fish-flavored, dry-fried, strange-smelling, pepper-hemp and red oil). Therefore, Sichuan cuisine has three characteristics: extensive materials, diverse seasonings and strong adaptability of dishes. China's food culture is extensive and profound, and each major cuisine has its own strengths.

Shandong cuisine is mainly composed of local dishes in Jinan and Jiaodong. He is good at frying, burning, frying and frying, and the dishes are clear, fresh, crisp and tender. The traditional vegetable in Jinan is famous for its clear soup and milk soup. Jiaodong cuisine is famous for cooking all kinds of seafood dishes. He is good at frying, frying, grilling and steaming, and his taste is mainly fresh, with emphasis on lightness. Pay attention to maintaining the umami flavor of the main ingredients. The general feature of Shandong cuisine is to emphasize the original flavor of the dishes. The mainland is mainly salty and fresh, and the coastal areas are characterized by fresh and salty.

Cantonese cuisine consists of three local dishes: Guangzhou cuisine, Chaozhou cuisine and Dongjiang cuisine. The selection of materials is extensive and exotic, making good use of raw and fierce seafood. The taste is characterized by refreshing, crisp, fresh and tender. Cooking methods include frying, frying, grilling, stewing, stewing, frying, soaking and steaming.

I prefer Cantonese food. I like crispy squab and Chaozhou beef balls, and I also like refreshments and desserts, especially fooling around (shrimp dumplings).