First, the characteristics of Hunan cuisine:
The main feature of Hunan cuisine is that it is rich in oil and heavy in color, pays attention to practical benefits, and pays attention to fresh fragrance, sour and spicy, soft and tender, especially to stewed vegetables and preserved vegetables.
The dishes in Dongting Lake area are good at cooking fresh river, poultry and livestock. They are characterized by large quantity, thick oil, salty, spicy and soft, and are famous for stewing and cooking. Xiangxi cuisine is good at making delicacies, smoked bacon, all kinds of cured meat and chicken. Its taste focuses on salty, sweet and sour, and it has a strong mountain flavor. The biggest feature of Hunan cuisine is that it is spicy and the other is wax.
Second, the main characteristics of Sichuan cuisine:
Sichuan cuisine pays attention to color, aroma, taste and shape, and works hard on the word "taste", which is famous for its variety, breadth and thickness.
Sichuan cuisine consists of seven flavors, namely "hemp, spicy, salty, sweet, sour, bitter and fragrant", which are skillfully matched and flexible, creating dozens of unique compound flavors, such as spicy, sour and spicy, red oil and white oil, with many different flavors and wonderful modulation, which is the first of Chinese and foreign dishes, thus winning the title of "one dish, one grid, one hundred dishes, one hundred flavors" Among them, the most famous ones are fish-flavored, spicy, chili pepper, dried tangerine peel, pepper and hemp, strange taste and sour and spicy flavors.