Dear, I'm very sorry to tell you that Shaanxi cuisine can't be compared with Sichuan cuisine. I'm a Sichuanese living in Xi 'an. To tell the truth, life in Shaanxi is really too simple, and pasta is basically not cooked, and cooking is not fragrant, and no meat is put, not to mention steaming, stewing, stir-frying and dry-frying. Therefore, Shaanxi cuisine should be more popular among Shaanxi people. Each to his own advantage.

this should not be comparable.

Shaanxi cuisine is basically accepted only by Shaanxi people. Few Shaanxi restaurants in other places can survive.

Sichuan cuisine restaurants are everywhere in all parts of the country, including overseas, which shows the popularity of Sichuan cuisine.

When I was studying, I passed by Xi 'an, and my first meal was mutton in soup. Mainly, some books say that this is the favorite food of Shaanxi people, and it will only be cooked and eaten during festivals. In order to taste the new food, this food was specially ordered.

Two white scones are shredded by hand, and the chef adds mutton bone soup, which contains three or four slices of mutton and some mutton offal. Boil for two or three minutes, pour into a scary sea bowl bigger than a skull, and sprinkle with a lot of coriander.

I looked at the angry sea bowl (winter vacation), and my first thought was "God, how can I eat such a big bowl?". Seriously, the soup tastes not so good, not as strong and pure as the mutton soup in my pot. It is estimated that putting steamed buns has spoiled the original taste.

I'll never want to eat again. I'll be from the south after all. In the north, I only like steamed bread, but I don't like anything else.

Sichuan cuisine is one dish and one product, and it is never mixed. When Du Fu lived in a thatched cottage in Chengdu, he wrote a poem, "it's a long way to the market, I can offer you little, yet here in my cottage there is old wine for our cups". It is said that the Sichuan cuisine "Shang Tong goes to peace" does not have the same flavor. However, Shaanxi cuisine is different. In the Tang Dynasty, the most famous one was the barbecue banquet, which paid attention to "the sum of 111 countries" and could be regarded as the genetic version of the Manchu-Han banquet. If there is no comparability between court Shaanxi cuisine and folk Sichuan cuisine, then the "combined dish" of Qishan, Baoji, Guanxi Prefecture, which is known as the hometown of Shaanxi cuisine today, I think it is a new era sample representing Shaanxi cuisine advocating the characteristics of "harmony but difference". "Combined dish", as its name implies, is the collocation and combination of several dishes. This is a famous dish that needs to be done with a large blue and white porcelain plate. The dishes at the bottom are carrots (red: fire virtue), shredded tofu (white: Jinde), black fungus (black: water virtue), day lily (yellow: earth virtue) and spinach (green: wood virtue) which embody the five elements. The middle is erected in a cone, and it is transparent, that is, elbow flowers cut into flat oval shapes, and it is also matched with amber-like jelly dyed with food pigments. This is the first appetizer for the banquet of Qishan noodles, which is very distinctive. In short, the main difference between Sichuan cuisine and Shaanxi cuisine is that one is "the same but not harmonious" and the other is "harmonious but different". As for which of the two dishes is delicious, I want to say that it is up to the people of the two places to say it themselves. I am from Shaanxi, and I love and hate Sichuan food. What I love is that Sichuan cuisine is really fine, and the Bashu culture is tasteful and spicy, and it is also very attractive. It makes people think that Sichuan people can eat, and they can do it if they can eat. In fact, Sichuanese are capable. For example, if you eat meat, it seems that there is a saying in Sichuan that if you don't eat meat for three days, it will hurt your waist. But as a Shaanxi native, I really can't stand the spicy taste of Sichuan food. During the Spring Festival three years ago, I took my wife to visit the Three Gorges and asked for a slightly spicy hot pot in Chongqing. To be honest, it was really spicy. Finally, I asked for a bowl of boiling water to rinse the food, and I barely finished eating the hot pot. For this reason, I also wrote a poem:

a pot of red soup is spicy and half,

cooking oil with strong fire burns the tip of the tongue.

Only when you lift the chopsticks to cool down and slowly swallow them,

can you know that the pepper is really mellow and soft.

in contrast, there is no such embarrassment in tasting Shaanxi food. Of course, the stomach is nourished by local qi, which is conservative and stubborn. To say that one side of the soil and water raises one side of the people may be to raise a different stomach first. So remembering to stay homesick may be to ask people to find their first taste in food culture. If the initial heart is the metaphysical philosophical conversion of looking up at the stars nourished by one's own soil and water, then, I don't forget the first taste, which is the physical fireworks of this soil and water. Each has its own beauty, beauty, beauty and * * *, and the world is one. Is the best state, which is also applicable to the mutual learning and learning of food culture.

I'm sorry to tell you that there are no famous stir-fried dishes in Shaanxi. Cucurbit chicken is not bad if recommended. Compared with Sichuan cuisine, it is not on the same level. Just look at the popularity of Sichuan cuisine in the whole country. Shaanxi is dominated by snacks, and the steamed mutton with cold skin in Chinese hamburger (mostly beef locally) is the representative of snacks. The staple food is mostly pasta with many varieties. Compared with southern pasta, there are fewer side dishes, but the noodles are stronger. The above is the mainstream food culture in Shaanxi. Generally speaking, the local food in Shaanxi is relatively simple. In recent years, some new Shaanxi dishes are mostly variations of Sichuan cuisine. The restaurants in Shaanxi and Xi 'an are supposed to be the representatives of Shaanxi cuisine, but they are not worth mentioning compared with other cuisines.

Sichuan cuisine can be said to be popular all over the country in recent years. Among the "eight major cuisines" in China, no other cuisine has seen its shadow all over the country like Sichuan cuisine.

Sichuan cuisine can be so prosperous, and these characteristics of this Sichuan cuisine are inseparable:

1. Wide selection of ingredients: Sichuan cuisine is basically high, medium and low-grade, but the most important thing is to give priority to ordinary ingredients that are common to ordinary people, so that ordinary people can afford it, so it is naturally particularly popular.

2. Variety of tastes: Sichuan cuisine has a variety of tastes, but the most well-known one is spicy taste, which stimulates the taste buds comfortably and comfortably, so many people can't stop eating Sichuan cuisine.

3. Low price: Sichuan cuisine is generally cheap because all the ingredients are ordinary, so it can be said that it is a civilian cuisine that ordinary people can afford.

4. Be good at innovation: Sichuan cuisine will improve its own dishes wherever it goes, and make dishes that meet the local tastes, which is the main reason why other cuisines are not as prosperous as Sichuan cuisine.

Shaanxi is a province with a long history. There are many historical and cultural sites in the province, which is a holy place for many China people to punch in once in their lives.

probably because it is located in the north, there are really no dishes known to outsiders in Shaanxi, but pasta is the most talked about by everyone. This may be related to the geographical location and products of Shaanxi.

I've been to Xi 'an and Hanzhong in Shaanxi. Besides delicious snacks and noodles, Sichuan Restaurant is the most popular restaurant. Shaanxi cuisine is similar to most northern cuisines, except that the tastes of Shaanxi people are similar to those of Sichuan people, and they all like spicy food, which may be related to the border between Sichuan and Shaanxi.

Shaanxi cuisine is not the four famous dishes in China, but Sichuan cuisine is the four famous dishes in China, but Shaanxi cuisine is a kind of cuisine with local characteristics.

the first feature of Shaanxi cuisine is the sacrificial cuisine.

among them, the most famous one is Ruo rou, which was passed down from the three sacrificial offerings in Tailao of Zhou Dynasty in ancient times, and the modern ones are Shuipen Meat, Shuipen Mutton and Shuipen Beef.

the second characteristic of Shaanxi cuisine is simplicity.

all the dishes in Shaanxi are very simple, because Shaanxi cuisine is too old to form so many modern cooking methods. Just like the first dish in Shaanxi, oily spicy seeds are two ingredients, which are processed in one step. The following are cooking, cauldron cook the meat, steamed cakes with big pots and big pots, and the influence of Shaanxi cuisine on all cuisines is reflected in the cooking technique of oil splashing.

The third feature of Shaanxi cuisine is utensils.

As the saying goes, Shaanxi cuisine can't rank in China, but Shaanxi's beauty is the best in the world, Zhou Li! The son of heaven holds the throne for eight baskets, and waits for seven baskets and six baskets ............................................................................................................................................................

the dietary etiquette established by the fourth Shaanxi cuisine.

Shaanxi natives have always abided by the ancient tradition of never having a banquet. The Zhou Dynasty summed up the lessons of the Shang Dynasty's loss of the country, and since the founding of the People's Republic of China, they have pursued the concept of managing the country with diligence and thrift. Except for sacrifice, marriage, celebration, old age, festivals and gatherings, they only ate staple food without having a banquet, which affected China people for 3,111 years! People in Shaanxi are always like this!

In short, Shaanxi cuisine is a ceremonial banquet, an ancient dietary tradition with distinctive features and great influence, but it is not very delicious and its cooking techniques are not outstanding. However, Shaanxi cuisine is the oldest cuisine in China, and it is no exaggeration to be called the living fossil of Chinese food!

each side has its own characteristics. Shaanxi is dominated by flour, and Sichuan is dominated by rice. All delicious, delicious!

Shaanxi cuisine cannot be compared with Sichuan cuisine. Because there are great differences in taste, ingredients and cooking methods, each has its own characteristics.

whether it's delicious or not depends on personal taste.

You can say that the flavor of Shaanxi cuisine is not outstanding, or you can dislike that Sichuan cuisine is too greasy and spicy, which is not good for your health.

As we all know, Sichuan cuisine is one of the eight major cuisines in China, which is famous for its thick and rich taste.

Sichuan cuisine is quite rich in flavor, including fish flavor, spicy flavor, red oil, garlic paste, ginger juice and so on.

In addition to the familiar hot pot, the representative dishes include shredded pork with fish flavor, kung pao chicken, boiled pork slices, husband and wife's lung slices, boiled fish, pickled fish, Mapo tofu, cooked pork, chicken feet with pickled peppers, spicy chicken and so on.

Of course, there are some dishes with relatively light taste in Sichuan cuisine.

There are also some popular home-cooked meals and snacks, such as bean jelly, sweet potato flour, bean curd and Dandan Noodles.

In contrast, many foreigners don't know much about Shaanxi food, and the well-known ones are Chinese hamburger and cold rice noodles.

so it is necessary to introduce it here.

The food in Shaanxi is characterized by its comprehensive flavor, which is a little spicy.

In fact, Shaanxi cuisine is not only rich in pasta snacks, traditional folk dishes with local flavor, but also some exquisite, elegant and high-grade special banquet dishes, known as "Qin cuisine".

China on the Tip of the Tongue once introduced Shaanxi cuisine.

Shaanxi is located in the center of the intersection of east, west, north and south of China. Chang 'an has long been the political, cultural and commercial center of the whole country in history, and has frequent exchanges with ethnic minorities in the northwest.

Therefore, while maintaining the local flavor and court cuisine skills, Shaanxi cuisine also incorporates the characteristics of "Hu Shi" and pure cuisine, and also absorbs the dietary characteristics of many places in the country.

Shaanxi cuisine is represented by Guanzhong area with Xi 'an as the center. There are some time-honored "Qin Cai" restaurants.

Guanzhong people's home-cooked meals are mainly pasta, and there are many kinds of pastry snacks with many patterns.

Of course, there are some traditional folk dishes, such as sliced pork with bald head, eggplant with shredded pork, gourd head and so on.

exquisite banquet dishes, such as cucurbit chicken, Ming Sixi, boiled fish in milk soup, shredded squid, three fresh stewed meats, elbow with a handle, spring onion, money seaweed, chicken rice sea cucumber, fingered citron shark's fin and so on.

halal flavor, with the dietary characteristics of ethnic minorities, such as beef and mutton in paomo, water basin mutton, etc.

The typical dishes in northern Shaanxi include hand-grabbed mutton, mutton frozen tofu, braised dog meat and so on.

the geographical and climatic characteristics of southern Shaanxi are obviously different from those of northern Shaanxi and Guanzhong.

rice is produced in southern Shaanxi, which borders Sichuan, Chongqing and Hubei, and its food culture is close, with more spicy taste.

the representative dishes are Hanjiang Babao turtle, Qinba Sizhen chicken, Shangzhi meat, alfalfa fried dumpling, shredded fillet in Osmunda and so on.

The typical folk meals in southern Shaanxi are rice skin, vegetable tofu, Ciba, and starched noodles.

In fact, there are some similarities between Shaanxi cuisine and Sichuan cuisine, such as:

There are a variety of cold dishes, which can be eaten as usual even during the snowy winter and Spring Festival;

coriander, pepper, mature vinegar, garlic and pepper are often used as ingredients, but not just for spicy, sour and hemp flavor, but mainly for seasoning.

Generally speaking, Shaanxi cuisine has an ancient historical tradition, but it has merged with the food culture of many places in China, and as a result, its characteristics are not outstanding, so it is not a unique cuisine like Sichuan cuisine.

Therefore, Shaanxi cuisine and Sichuan cuisine have their own characteristics. If you like heavy taste, seeking taste buds and gastrointestinal stimulation, choose Sichuan food.

if you want to eat mildly, especially like pasta snacks, beef and mutton, then enjoy Shaanxi food to your heart's content!

in a word, the food in my hometown is always to the local people's taste.

especially the vagrants, when they think of the food in their hometown, even a snack, they suddenly swallow their saliva and feel homesick.

as a Sichuanese, I certainly say that Sichuan cuisine is delicious [yi tooth] [yi tooth]. Here are some examples of Sichuan cuisine:

Fish-flavored shredded pork

Sichuan pork

Mapo tofu

Boiled pork slices

Sichuanese pay attention to color, smell and taste, and their diet is spicy, which

may be related to the climate. As the saying goes, where there are Sichuanese, there is Sichuan food. [Zan] [Zan]

Sichuan cuisine is the essence, the soul, the baptism of years, and the sustenance for Sichuan wanderers to feel homesick abroad.

Smell the fragrant shredded fish, watch the red boiled pork slices, and take a bite. The spicy feeling makes you want to stop. The spicy taste is refreshing, burning like fire, and you can experience the ecstasy. Have another bottle of beer and eat it down, which is even more unique.

Different from the diet in Shaanxi, Shaanxi has a unique skill in eating noodles, which is simple and heroic. Sichuan eats spicy food, and spicy food has a spicy taste. Spicy has created the gentle and pungent character of Sichuan beauty, the kitchen on the floor and the hall on the floor. Beautiful women in Sichuan will cook a good Sichuan dish to attract boys' stomachs. However, Sichuan men love their daughters-in-law and are reluctant to let them cook, so Sichuan men are also a must in cooking. Raking ears is famous all over the country [yeah] [yeah].

I want to ask which industries in Sichuan are developed, and the first one is light industry-restaurants. There are many Sichuan restaurants in every corner and place. There are Sichuan restaurants all over the country and even all over the world. You said, isn't Sichuan cuisine going to the world stage? [shy] [shy]

Friends, welcome to Sichuan! ! ! Eat Sichuan food [yi tooth] [yi tooth] [yi tooth]