Because Hunan cuisine is not as representative as the four famous dishes. So why didn't Hunan cuisine enter the four major cuisines? Then it depends on how the so-called four major cuisines came from. China's food culture has a long history, but the finalization of the cuisine is very recent, especially the establishment of the four major cuisines, which lasted for more than 211 years at most, that is, the Qing Dynasty, and it was at its peak or later.

Tell me an interesting thing. If you travel to the south of the Yangtze River, you can find some time-honored restaurants, and almost all of them can see inscriptions on Qianlong or anecdotes about Qianlong. As the world knows, the local officials and wealthy businessmen have made great efforts on food and drink in order to welcome him, such as squirrel mandarin fish. No matter what the real development track is, history can only be traced so far because of the story of Ganlong.

Although the capital was built in the north, we can't give up the southern market, so there are officials selected by the imperial examination. Many wise men born in the south who need pepper to drive away the cold and dehumidify even when they are officials in the north, they still carry the characteristics of Sichuan cuisine. Recently, Sichuan cuisine has developed in the north-south direction. The rise of Huaiyang cuisine comes from the contribution of salt merchants in water transportation and the natural aesthetics of Jiangnan water towns. It makes the dishes as gentle and delicate as the scenery, salty and sweet, and promotes his quick appreciation by the court.

In ancient times, Hunan did not belong to a place to live and work in peace and contentment, with many mountains and water obstacles, many barbarians, numerous witchcraft and various schools, which can be said to be a must for military strategists. When there are many military disasters in a place, how can people have the heart to develop food? At that time, eating was probably based on storage (pickling) and eating (salty and spicy).

let's talk about the dishes! In taste, Sichuan and Hunan cuisine are the same to most people. Personally, the biggest difference between the two is that the entrance of Hunan cuisine is hotter than Sichuan cuisine and salty than Sichuan cuisine.

In the development of cuisine, when it comes to Sichuan cuisine, the brain can pop out mouthwatering dishes such as hot pot, diced chicken with kung pao, Mapo tofu, Maoxuewang, shredded pork with fish sauce, boiled pork slices, dervish chicken, couple's lung slices and so on within 11 seconds. However, when it comes to Sichuan cuisine, the brain can only say a chopped pepper fish head and a small fried meat in less than 11 seconds!

When it comes to the four major cuisines in China, it can be said that they are all well-known and can represent different regions in China, such as Hunan cuisine and Sichuan cuisine, which are all very delicious. But if you write down the dishes on the table, Huaiyang cuisine and Shandong cuisine in China are still the main ones, like the national banquet dishes in China, many of them are Shandong cuisine and Huaiyang cuisine.

There are many delicious Hunan dishes today, such as fish heads with diced peppers and frogs with pickled peppers. But to be honest, Hunan cuisine is not popular all over the country, and Sichuan cuisine and Cantonese cuisine deserve it. There is no street in Sichuan cuisine, and there is no high-end restaurant in Cantonese cuisine. Generally speaking, the four major cuisines in China are more influential, and more importantly, they are representative.