However, Sichuan cuisine and Hunan cuisine are mainly spicy, and the spicy taste of their dishes is also different.
Sichuan cuisine pays attention to both freshness and alcohol, and is famous for its spicy seasoning, and spicy is among them.
Hunan cuisine pays attention to spicy taste. Spicy is dry spicy, spicy is the theme.
Extended data:
The formation process of Northeast Cuisine has also integrated some characteristics of other cuisines in China and Han diet.
Northeast cuisine is famous for its multi-flavor, distinct saltiness and sweetness, wide range of materials, sufficient heat, rich flavor, strong color and fragrance, and crispness. Its cooking methods are good at frying, frying, roasting, frying, steaming and stewing, and its main characteristics are sliding, frying, sauce and stewing. Northeast cuisine pays attention to bold eating and enjoys itself.
Therefore, the color in the color and fragrance can hardly enter the hall (the side dishes are single, generally there are only two or three kinds of ingredients, and only simple seasonings such as onions and peppers are used, and the dishes are not delicious).
Generally, people think (in fact, it is not accurate) that the representative dishes of Northeast cuisine are white meat and blood sausage, pork stewed vermicelli, braised pork, Northeast stew, chicken stewed hazelnut mushroom, minced meat, three fresh herbs, roasted white rice, game bear's paw, sauce skeleton, and pig-killing dishes. The pickled cabbage that the northeast people like to eat and the pickles dipped in soy sauce with vegetables are also a major feature that distinguishes Northeast cuisine from other cuisines.
Sichuan cuisine has a wide range of raw materials, changeable seasonings, diverse dishes and equal emphasis on freshness and alcohol. Known for making good use of spicy spices, it combines the characteristics of southeast and northwest with its unique cooking methods and rich local flavor. Learn from others, be good at absorption and innovation, and enjoy a high reputation at home and abroad.
Modern Sichuan cuisine rose in the Qing Dynasty and the Republic of China, and got innovative development after the founding of New China. Sichuan cuisine is mainly home-cooked dishes, supplemented by high-end dishes. Most of the materials are daily flavors, and there are also many delicacies. Its characteristic is that the red flavor pays attention to hemp, spicy, fresh and fragrant; White has a variety of flavors, including sweet, bittern and strange.
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, Dongpo elbow and Dongpo pork. Other classic dishes include: great chicken, chicken feet with pickled peppers, beef, liao ribs, saliva chicken, chilli shrimp, beef stir-fried with peppers, Sichuan hot pot, spicy fragrant fish, roasted chicken with chestnuts and mala Tang.
Hunan cuisine is one of the eight major cuisines with a long history in China, which was formed as early as the Han Dynasty. Xiangjiang River Basin, Dongting Lake Area and Xiangxi Mountain Area are the three major local flavors.
Hunan cuisine is well-made, widely used, diverse in taste and variety; The color is bright, thick and practical; Pay attention to spicy, fresh and tender taste; The making method is called stewing, stewing, waxing, steaming and frying.
The representative dishes of official Hunan cuisine are Anzu Hunan cuisine, such as Anzu tofu and Anzu shark's fin. The representative dishes of folk Hunan cuisine include fish head with chopped pepper, fried meat with pepper, western Hunan foreign food and Jishou sour meat.
Beef powder, Hengyang fish powder, Du Qifeng fish powder, Dong 'an chicken, goldfish beating lotus, Yongzhou blood duck, Jiuyishan rabbit, Ningyuan stuffed tofu, steamed bacon, sister jiaozi? Ningxiang Tasty Snake, Yueyang Ginger Spicy Snake, etc.
References:
Baidu encyclopedia-northeast gourmet
? Baidu encyclopedia-Sichuan dish
Baidu encyclopedia-Hu' nan cuisine