Because Hunan cuisine is not as representative as the four famous dishes. So why didn't Hunan cuisine enter the four major cuisines? That depends on how the so-called four major cuisines came from. China's food culture has a long history, but the stereotypes of cuisines are recent, especially the establishment of the four major cuisines, which lasted for more than 200 years in the Qing Dynasty at most, and its heyday was even later.

To tell you an interesting thing, if you travel to the south of the Yangtze River, you can find some time-honored hotels, and almost all of them can see inscriptions or anecdotes about Qianlong. It is well known that local officials and wealthy businessmen, such as Sweet and Sour Mandarin Fish, made great efforts in food and drink to welcome him. No matter what the real development track is, history can only be traced back to the present, because of the story of Gan Long.

Although the capital is established in the north, the southern market cannot be abandoned, and there are imperial examinations to select officials. Many wise men born in the south need pepper to drive away the cold and dehumidify, and 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. Make the dishes as warm and delicate as the scenery, salty and sweet, and promote him to be quickly appreciated by the court.

In ancient times, Hunan belonged to a place that did not belong to living and working in peace and contentment. There were many mountains and obstacles, many barbarians, diverse witchcraft and different schools, which can be said to be a battleground for military strategists. When a place is in chaos, how can people still have the heart to develop food? At that time, the eating method was probably based on storage (pickling) and eating (salty and spicy).

Let's talk about food! In taste, Sichuan cuisine and Hunan cuisine are the same for most people. Personally, I think 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 jump out of mouth-watering dishes such as hot pot, kung pao chicken, Mapo tofu, Maoxuewang, fish-flavored shredded pork, boiled pork slices, chicken-giving, and husband-and-wife lung slices within 10 second; But when it comes to Sichuan cuisine, brain 10 second can only say a fish head with chopped pepper and a small fried meat!

When it comes to the four major cuisines in China, they can be said to be quite famous, and they can all represent different regions in China, such as Hunan cuisine and Sichuan cuisine, and they all taste very good. But if you write down the dishes on the table, China's Huaiyang cuisine and Shandong cuisine are the main dishes, and like China's state banquet dishes, many of them are Shandong cuisine and Huaiyang cuisine.

There are many delicious Hunan dishes today, such as fish head with chopped pepper and frog with pickled pepper. But to tell the truth, Hunan cuisine has not spread to the whole country, and Sichuan cuisine and Cantonese cuisine deserve it. Sichuan cuisine can't be found in that street all over the country, and Cantonese cuisine can't be found in that high-end restaurant. Generally speaking, the four major cuisines in China are more influential and, more importantly, representative.