The biggest difference between Guangdong and Sichuan is the word "taste".
Cantonese cuisine is light, fresh, tender and smooth. The principle of Cantonese cuisine is to follow the trend according to the taste of the food itself. Sichuan cuisine pays attention to the heavy fragrance of taste and pays more attention to the taste of food. The cooking method of Sichuan cuisine is based on the taste of food, and the taste is self-regulated.
Cantonese cuisine is one of the four traditional cuisines and eight traditional cuisines in China, which originated in Lingnan. Cantonese cuisine consists of three local flavors: Guangzhou cuisine (also known as Guangfu cuisine), Dongjiang cuisine (also known as Hakka cuisine) and Chaozhou cuisine (also known as Chaoshan cuisine), each with its own characteristics. Cantonese cuisine is as famous as French cuisine in the world. Because the number of overseas Chinese in Guangdong accounts for 60% of the country, most Chinese restaurants in the world are mainly based on Cantonese cuisine. Cantonese cuisine is the representative cuisine of China abroad.
Cantonese cuisine is complex, meticulous, time-consuming, laborious, and high per capita consumption, which is also the reason why Cantonese cuisine in many cities is not as much as Sichuan cuisine. Cantonese cuisine is the embodiment of a culture, an atmosphere, a rendering, a harmony, a folk custom, a color and a health standard.
Cantonese cuisine has the characteristics of Shunde, Nanhai, Panyu, Dongguan, Xiangshan, Siyi, Baoan and other local flavors, as well as the strengths of other provinces such as Beijing, Jiangsu, Huai and Hangzhou, as well as western food, which are integrated into one and become a family of their own. Cantonese cuisine is one in a hundred, with a wide range of materials, exotic materials and exquisite ingredients. Be good at innovation in imitation and cook according to diners' preferences. Cooking skills are varied and varied, and the materials are strange and extensive. Cooking is mainly based on frying and frying, as well as stewing, frying and baking. Pay attention to clear but not light, fresh but not vulgar, tender but not raw, oily but not greasy, with "five flavors" (fragrant, loose, soft, fat and strong) and "six flavors" (sour, sweet, bitter, spicy, salty and fresh). Strong seasonality, light in summer and autumn, strong in winter and spring.
In addition to formal dishes, snacks and snacks in Guangdong are also beautifully made, and the food customs in various places also have their own characteristics, such as morning tea in Guangzhou and congou tea in Chaozhou. These dietary customs have gone beyond the category of "eating" and become Guangdong's dietary culture.
Sichuan cuisine originated in ancient Shu. At the beginning of the Qin and Han Dynasties, classical Sichuan cuisine was formed in the Han and Jin Dynasties, characterized by "respecting taste" and "being spicy". In the Tang and Song Dynasties, classical Sichuan cuisine was further developed, and Sichuan restaurants were spread all over Kaifeng, Lin 'an and other places in the capital, winning the favor of many diners with its unique flavor. In the Song Dynasty, Sichuan cuisine was formed as an independent cuisine.
Sichuan cuisine has a wide range of materials, diverse seasonings, diverse dishes and equal emphasis on freshness and alcohol. It is famous for its good use of spicy spices. With its unique cooking methods and strong local flavor, it combines the characteristics of all parties in the southeast and northwest, absorbs the strengths of many families, and is good at absorbing and innovating, and enjoys a good reputation at home and abroad.
Sichuan cuisine is mainly based on daily taste, which is characterized by its red taste paying attention to hemp, spicy and fragrant, while its white taste is still slightly spicy in salty and fresh. Representative dishes include fish-flavored shredded pork, kung pao chicken, boiled fish, boiled pork slices, husband and wife lung slices, diced Chili chicken, Mapo tofu, Sichuan-style pork, grass, melon and rice tofu, Dongpo elbow and Dongpo pork. Classic dishes include: bangbangbangji, chicken feet with pickled peppers, Dengying beef, liao ribs, saliva chicken, hot and sour potato shreds, chilli shrimp, and fried beef with peppers.
The flavor of Sichuan cuisine includes the characteristics of local dishes such as Chengdu, Chongqing, Meishan, Neijiang, Zigong, Luzhou, Yibin and Nanchong. The most important feature is the variety of flavors, that is, the use of compound flavors. Zanthoxylum bungeanum, capsicum, capsicum and bean paste are the main condiments. In different proportions, spicy, sour, pepper, sesame sauce, mashed garlic, mustard, red oil, sweet and sour, fishy smell, strange taste and other flavors are all thick and mellow, with the special flavor of "one dish after another" and "all kinds of dishes are delicious". There are 38 cooking methods of Sichuan cuisine, such as frying, frying, dry-burning, frying, smoking, soaking, stewing, stewing, pasting and frying.
Sichuan cuisine and Cantonese cuisine are two completely different food philosophies. I think Sichuan cuisine pays attention to the collocation of seasonings. Cantonese cuisine, on the other hand, pays attention to the original ingredients, pays attention to lightness, pays attention to the freshness, tenderness and smoothness of the food, and pays attention to the taste of the food itself.
Nowadays, with the rapid economic development, both Sichuan cuisine and Cantonese cuisine can be tasted in any city. Diversified tastes have become the favorite of the next generation. What we need to do is to carry forward China's food culture and go to the world!