If it is delicious, it must be a complete victory of Sichuan cuisine!

But if we say nutrition, it must be the complete victory of Cantonese cuisine!

The nutrition of Cantonese food is very good, very particular! However, the quality of Cantonese cuisine has seriously declined!

Everyone should know something about Cantonese cuisine from the Internet and on various occasions.

But the development of Cantonese cuisine can't keep up with the market rules! In today's social environment, labor, rent, material costs, advertising costs, and public relations costs are all rising, but people's spending power has not followed suit!

But people need to make money to open a Cantonese restaurant, and they can only work hard on materials and labor! This has also led to a decline in the taste of Cantonese cuisine in Guangdong, Hong Kong and Macao!

When the ingredients are not up to standard, the chef will inevitably add some other additives to enhance the umami flavor, but there is an essential difference between the original flavor and the food combined with additives!

Sichuan cuisine and Cantonese cuisine are the best among the eight major cuisines. I think there are different opinions about which dish I like. I come from Henan, but I like spicy and Sichuan food very much. I feel that there are more Sichuan restaurants or small restaurants opened by Sichuanese here, but fewer Cantonese restaurants.

In terms of taste, Sichuan cuisine is quite rich in flavor, and it is known as the top of all dishes. Among them, the most famous ones are fish-flavored, spicy, hot pepper, dried tangerine peel, prickly ash, strange taste and sour and spicy taste. I think Sichuan food is more suitable for cooking at home. The representative dishes of Sichuan cuisine are shredded pork with fish flavor, kung pao chicken, boiled fish, boiled pork slices, husband and wife lung slices, diced Chili chicken, Mapo tofu, Sichuan-style pork, Dongpo elbow and Dongpo pork.

Cantonese cuisine has precise ingredients, exquisite materials, exquisite decoration, and is good at innovation in imitation. Cantonese cuisine pays attention to quality and taste, and the taste is relatively light, seeking beauty in the clear, fresh and light. And with the change of seasons, there is light in summer and autumn, and it is rich in winter and spring, pursuing color, fragrance, taste and shape. Cantonese cuisine is the representative cuisine of China in foreign countries, and its practice is complicated and meticulous. 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 is more famous abroad and more popular with foreigners. There are too many representative dishes of Cantonese cuisine, such as boiled chicken, roast goose, roast suckling pig, braised pigeon, barbecued pork with honey sauce, crispy roasted meat, lobster soup, steamed East Star Spot, aunt abalone and so on.