Now I think the most delicious dish is: cooking with less oil and water. There is really no way, I can only eat light food, and I can only anesthetize myself repeatedly! However, there is a most significant difference between Sichuan cuisine and Hunan cuisine, that is, in the use of peppers, Sichuan cuisine is spicy, while Hunan cuisine is more spicy and has no hemp flavor at all, and Sichuan cuisine is also more oily than Hunan cuisine. Then it is not disrespectful to a certain food culture. Therefore, I can safely say that although I often eat Sichuan cuisine and Hunan cuisine, and I also cook some home-cooked dishes, I prefer Sichuan cuisine in taste, which is mainly related to "spicy".
After living in Hunan for 10 years, Yunnan cuisine can't rank in the cuisine. First of all, Yunnan is mainly fresh and spicy, and many of them are moderate, which is an extension of Sichuan cuisine. Yunnan's excellent dishes are all jointly developed by Sichuan chefs and Yunnan chefs, and taste like Sichuan cuisine. However, the characteristics of root-seeking cuisine itself can still be traced back, so the acceptance of Hunan cuisine is getting higher and higher all over the country, because Hunan cuisine takes into account the tastes of east, west, north and south, and is a melting pot of gourmet style. After the fusion, it has its own characteristics, which is the characteristics of Hunan cuisine.
This was unexpected by many people and subverted people's impression of Sichuan cuisine. A real master of Sichuan cuisine once said that modern Sichuan cuisine was ruined by commercialization, and many traditional dishes were in danger of being lost. This is not groundless. Interested friends can go and have a look.