On this topic, as a runner who has been in Henan for three years and seventeen cities, I can only say sorry to my friends in Henan with a wry smile. Henan cuisine can't be compared with Sichuan cuisine, and it is not a volume-level comparison at all.

In Henan, the common practice of the masses is that noodles in soup, Huimian Noodles, chili soup, fried noodles, porridge, steamed bread and so on are the main ones. If you make two side dishes, you can deal with them by pulling them. In Sichuan, it is common practice that hundreds of families are different. No matter how many dishes and soups are served, every family has its own taste.

Take Deng Cheng's trotters, which Premier Zhu praised. Maybe any marinated bittern stall in Sichuan can turn it over. Besides, in kaifeng soup dumplings, dead rice noodles are wrapped with stuffing that tastes unappreciative. After eating once, I basically don't want to eat next time. In Sichuan, there are many kinds of stuffed buns, such as fresh meat, dried mushrooms, three fresh meats, beef, bean sprouts, roasted sauce, seafood, rich oil and so on. Big buns and steamed buns are colorful.

Cooking at home, if anything goes wrong in Henan Province, is done with eggs. Eggs stir-fry tomatoes, Chili rings, bitter gourd, leeks, cabbage and vermicelli ... In Sichuan, cooking at home is popular, such as fried pork with salt, diced chicken with kung pao, fried pork with liver and waist, fried slippery meat, tofu with bear's paw, etc. There are thousands of kinds of cooking techniques, such as boiling blood, musk crucian carp, bean fish, rotten cowpea, fish-flavored eggplant, tiger skin and sea pepper, ants climbing trees, etc., such as slipping, frying, stir-frying, frying, sliding and frying, which are incomparable between the two places.

Home-made cold dishes are common in Henan, such as peanuts soaked in vinegar, cucumber patting, fungus mixed with vinegar, cowpea mixed with braised pork head, etc. The ingredients are simple, and the taste is relatively simple. In Sichuan, there are many kinds of cold dishes, with different categories, and both meat and vegetables can be eaten. Radish, lettuce and fresh bamboo shoots are colorful, including white oil, red oil and spicy.

In Sichuan, it's not just simple to stir-fry and cook. Every family will cook several steamed dishes, such as salted boiled pork, sweet boiled pork, steamed pork intestines with rice flour, steamed beef with rice flour, steamed ribs with rice flour, crystal meatballs, a pot of wild mushroom chicken soup, a pot of radish sparerib soup, or stewed pork trotters with snow beans. One of them may even cook a whole steamed chicken. Here, I'll just say a little bit simply from the daily eating habits of ordinary people in the two places, and I won't go into details any more. Once I start, I can't finish talking for ten days and ten nights.

I suggest that if you want to distinguish the differences between the two places, Baidu Sichuan cuisine menu and Henan cuisine menu, with thousands of dishes and dozens of dishes, can you compare them?

as a Henan native who has lived in Sichuan for more than ten years, let's talk about it!

In fact, the tastes of different places are very different. Let me talk about the farmhouse meals cooked at home in Henan and Sichuan.

First of all, Henan. I have lived in eastern Henan since I was a child. I think the food in my hometown is still very delicious. Of course, everyone in other places will understand this. First of all, the food in Henan is mainly pasta, especially in our eastern Henan. More than 9% of them are pasta, and steamed bread and noodles are staple foods. What about vegetables? Actually, the economy and transportation are relatively developed now. You can see all kinds of vegetables, but some varieties and practices are different, such as eggplant. When I was a child, the eggplant I ate was the round and oval purple eggplant, but I didn't see that kind of eggplant in Sichuan, and it was basically long eggplant here in Sichuan. Let's talk about the taste. Henan cuisine is mainly light. When cooking, put onion, ginger and garlic, put an octagonal pepper in the pot and explode it, then there are salt and monosodium glutamate. Of course, I'm not talking about restaurants, it's all my own daily practice. The reason why I feel light is not because there is no pepper, but because I used to be reluctant to put more oil, so it's light. But there are many people who can eat Chili, and Chili is particularly spicy, so I belong to the category that can eat spicy food. But most people eat less Chili, and there was no red oil like Sichuan before. If they like spicy food, they make their own Chili sauce. Now I go back and see that Pixian watercress is also used to cook at home, which shows that people are still pursuing taste now.

Let's talk about Sichuan. I came to Sichuan in zero years, stayed in many places in Mianyang, Sichuan and Deyang, Chengdu, and finally stayed in Guanghan. To be honest, I ate more rice in the first week when I first came to Sichuan than I did in my hometown for more than ten years. I didn't like it, because I had no choice but to eat rice at that time. I simply felt that my nose and ears were full of rice, and the rice was hurt. Maybe you wouldn't believe it, haha … until. Tell me about the dishes here. To tell the truth, Sichuan cuisine is generally more delicious than Henan cuisine. When I first arrived, I was not used to such oily dishes. Regardless of vegetarian dishes, rapeseed oil will not be put down, followed by onion, ginger, garlic and bean paste. Sauerkraut and kimchi can also be used with many dishes. Sichuan cuisine is really fragrant and beautiful in color. I am used to Sichuan cuisine now. Although I can get used to it in many places, I have always insisted that the taste of Sichuan cuisine is suitable for most people.

Finally, there is no contrast between Sichuan cuisine and Henan cuisine. I like Sichuan cuisine. Although Sichuan cuisine is delicious, I am still more keen on the food in my hometown. A bowl of noodles, a stir fry and a plate of dumplings are also very exciting!

Thank you. It seems that this is a digression for the first time. Please forgive me!

Sichuan cuisine is excellent and enjoys a long-standing reputation! Henan is dominated by pasta, and Henan cuisine is not as rich as Sichuan cuisine, so it has its own characteristics!

Sichuan cuisine is famous both at home and abroad for its spicy and delicious flavor. In China, a food-oriented country, Mandarin Sichuan cuisine is unique, with four famous dishes, namely, Sichuan, Hunan, Guangdong and Shandong. Just give a few examples of hot pot created by Sichuan people. This alone is enough to be unique in the world! Another great invention of Sichuan people, bean paste, is also a pioneering work. Being regarded as the secret of Sichuan cuisine, you have to accept that Sichuan people can not only eat but also create delicious food! And Sichuan bacon is famous all over the world.

Although the pasta in Henan is good, there is no comparable dish with Sichuan cuisine!

I'm from Guangdong. I've been to Luohe, Zhumadian and Zhengzhou in Henan, and stayed for more than a month. I stayed in Chengdu for a week. In addition, there are many Sichuan restaurants in Zhanjiang, my city, and countless cities I have been to. At that time, I just graduated from college and came out to work. I had to travel everywhere. Generally speaking, I have my own strengths.

chili pepper frog, roast duck and fresh beer in Luohe are still fresh in my memory after 2 years.

The beef noodles in Zhumadian are the best I have ever tasted, and none of them are the Zhusheng noodles in Lamian Noodles, Shengyuan, Lanzhou and Guangzhou. And that Dukang wine (digression).

What impressed me most in Zhengzhou was the buckle of the pig's elbow. It's fragrant, soft and waxy.

In Chengdu, what impressed me the most was the stewed mutton in a small cup (I can't remember exactly how much it cost, but I can't remember five yuan a cup).

the price mentioned above is about 1991.

I have traveled to so many cities on business, and the most I ordered were shredded pork with fish sauce (or shredded pork with Beijing sauce), Mapo tofu and kung pao chicken.

Now, the city where we live is Zhanjiang, Guangdong Province, and there are many Sichuan dishes here, such as pickled fish, boiled beef and husband and wife lung slices. But I can't find Henan food, and I miss it.

The last thing I want to tell you is that "things have no definite taste, but what is palatable is precious". There is no doubt that Sichuan cuisine is more influential, but whoever tastes good will vary from person to person.

First of all, I'm from Henan, and my mother is from Sichuan, so there is no standing in line. I'm in Chengdu now, and I came on a business trip in September. I sold things in Chengdu for one year in 23, so I can't say I have more say, but compared with those who have never been to Chengdu or Henan, I have a little say. For the first time in 23, Sichuan food was really delicious at that time. I can't eat it often. At that time, I felt that the chefs in those big hotels in Henan were not as delicious as the dishes cooked in small hotels in Chengdu. Really, after I got home, I always felt that eating was tasteless. I joined the company this year and the company arranged a business trip and gave it to Shanghai, Chongqing, Chengdu and Shenzhen. I chose Chengdu without hesitation. First, because my uncles all work in Chengdu, second, the food in Chengdu attracted me very much. After arriving here, I found that compared with 23, earth-shaking changes have taken place here, with high-rise buildings, elevated roads and well-maintained roads everywhere. The next day, I ordered a Sichuan style pork, but I never got the previous taste, which was similar to that made in Henan. I thought the store I entered was not authentic. Later, as long as I ate outside, I changed to eat, but I still couldn't find the previous taste. Let me talk about my feelings. In the past, a lot of pork in Chengdu was raised by my own family, and it grew for a long time without feeding. Therefore, the previous Sichuan cuisine was really delicious. To put it bluntly, it was the best dish in so many places where I worked outside. Now, I go home to cook by myself every day. I can't cook pasta myself. I'm the youngest at home, and I've never cooked, but I still insist on cooking by myself, not for anything else. Now Sichuan food has no previous taste, and the oil is too big. Henan food is relatively lighter and more suitable for me. As for now, it's not convenient to comment on who is delicious or not. After all, everyone has different tastes, so I can only.

As a Cantonese who has lived in Henan for 5 years and Sichuan for 8 years, and often travels around the two provinces, I can tell you responsibly that Sichuan cuisine can be selected into the four major cuisines by its strength.

Tell you about the Sichuan cuisine you have eaten. Some of them may be improved from other places, but they are still very good.

lianshan huiguo pork, fried pork with pepper, fried bacon with peasant, eggplant with iron plate, shredded pork with sauce, Mapo tofu, pettitoes soup, Yibin burning noodles, fish head with chopped pepper, Mianyang rice flour, Jiangyou pork intestines, southern pork intestines powder, Xichang brazier barbecue, roast duck, skewers, Jianyang mutton soup, Rongchang roast goose, Leshan qiaojiao beef, Zigong salt-bangcai, cold pot.

I'm not from a dark place. Is the food in Henan better than that in Sichuan? In a word, the skull is broken?

I don't know what the representative of Henan cuisine is. But when I go to Henan, only Xinyang's food is not bad! Xinyang cuisine is a bit like that of Lu 'an, Anhui

Henan cuisine. First of all, it is not particular. It may be located in the Central Plains, and delicacies are rare. Therefore, Henan cuisine is not exquisite enough!

Secondly, the taste of Henan cuisine is weak, but it is not as good as that of Guangdong cuisine, and it is not nutritious enough. Pot-stewed cooked food, stir-fried cooking and Henan cuisine all taste very ordinary

Sichuan cuisine is characterized by popular taste. Dinner! Sour and delicious, with rice, it's called a fragrance!

I have been to Henan many times! Local friends basically take us to Sichuan cuisine, Hunan cuisine or Xinyang cuisine. They seldom eat authentic Henan food themselves because Henan food is not so delicate and it is not suitable for entertaining guests. But now several major cuisines are integrated with each other, and there is no pure cuisine in a certain sense!

I'm from Anhui. The farther south I go, the more exquisite the food is. Going north is rough! It may be the same as people's personality

As a native of Henan, to be honest, Henan food and Sichuan food can't be compared, because what? Because Henan people eat simply, mainly to fill their stomachs, and they don't pay so much attention. The main reason is that Henan people are afraid of poverty and know that money is used on the cutting edge, not on eating enjoyment. So Henan people, breakfast is basically steamed bread, porridge, steamed buns, fried dough sticks, soybean milk, Hu spicy soup. There is little cooking in the morning, but it is usually pickles.

In Henan, at noon, if there are no guests, the meal will be simpler. Noodles, Huimian Noodles, steamed noodles, and fried noodles have no chance to stir-fry. If there are guests, it will be different. There will be seven plates, eight bowls, and a lot of white wine and beer. It will be perfect if the guests eat, drink and eat well.

There are always two dishes fried for dinner, and the staple food is steamed bread and porridge. There is nothing special, but it is generally the same. Not to mention Henan people, the whole north should be such a habit, because it is simple, so Henan people are particularly suitable for survival, and they can get married wherever they go. Henan people are hard-working and can make eight quick money if they earn ten quick money, so now Henan people are not poorer than people in other places.

Sichuan province is also a populous province, with an advantageous geographical position, rich food chain and mainly rice, so it is more particular about eating. Rice can't be eaten without frying, because there is too little rice, so Sichuan cuisine is heavy in oil, spicy and heavy in seasoning, and tastes good. Therefore, Sichuan cuisine occupies a place among the eight major Chinese cuisines.

Because Sichuan food tastes good, Sichuan people have developed the habit of eating well. They can't eat without meat, so they pay attention to eating. So it's good for Sichuan people to earn ten quick money and lose three quick money.

As the saying goes, one side keeps the other side alive, and wherever they are used to living, they will say that the food is delicious. There is really no need to compare. If you want to eat well, you must pay the cost. As long as you are willing to spend money, the food everywhere is equally delicious.

As a native of Henan, he is neither biased nor black, neither humble nor humble. Henan cuisine pays attention to moderation, neither sweet nor salty, neither hemp nor spicy, and is located in the Central Plains, which is affected by all things, north and south. To put it mildly, it is called learning from others, while to put it mildly, it is miscellaneous but not refined, and its natural characteristics are not distinct and outstanding. Sichuan cuisine has conquered the taste buds of the public with its heavy mouth, wide mouth, spicy oil and fresh fragrance. Sichuan restaurants and hot pot restaurants are the best proof! But on the other hand, whether the food in a place is delicious or not, the people who have the most say are the people who grew up in Sri Lanka, one side of the water and soil, and one side of the people. When we are away from home, we never forget the food in our hometown, not the delicious taste, but an emotion and a sustenance!

This question is a bit naive. Sichuan cuisine has become famous all over the country and even the world, and it has a historical and cultural background. Since the successful construction of Dujiangyan by Li Bing and his son in the Qin Dynasty, the Chengdu Plain has been in good weather for more than 2, years, with basically no natural disasters, few wars and abundant food. In the case of ample food and clothing, people's demands for food are improving and varied, gradually forming a large cuisine, and the whole country has blossomed. The Sichuanese I know, especially men, at least 8% of the men can cook a few special dishes, and the popularity is very high. Therefore, there must be Sichuan-style restaurants in Henan, but there is little smell of Henan food in Sichuan. On the other hand, Henan, the Central Plains, has no danger to defend on the terrain. Today, this call will kill the past tomorrow, and it is turbulent. People demand the minimum requirements for survival, and it is good to eat enough. It is unrealistic to play with patterns. At least I haven't heard of several Henan cuisines, and the pasta is not necessarily superior to several neighboring provinces that eat noodles. The four major cuisines can be compared with each other, and it is not good to talk about comparison before Henan cuisine is famous. Therefore, Henan cuisine will become famous in China first, and it will be more mature to ask this question when it is on a par with the four major cuisines. We can also have a heated discussion.