When eating home-cooked food in a restaurant, Sichuan food is definitely the first choice. Because there are many ways to make Sichuan Lai to appetize you, even if you have a cold, you can find a dish that can be eaten with rice, and half of the recipes of Sichuan Lai can be made without chili pepper, but they can still appetize. The seasonings used in Sichuan Lai craftsmanship can be used to create hundreds of dishes and flavors, and the taste of stir-fried Lai is the best among all cuisines and is loved by everyone. Sichuan cuisine is more suitable for eating out because it has strong taste and is easy to appetize. For restaurants, when diners' appetites are whetted, consumption will naturally increase.

At present, Cantonese cuisine and Sichuan cuisine are popular all over the country. As for which of the two will become the number one cuisine, it is difficult to decide. It depends on which aspect to evaluate. If we look at the current consumption level and popularity of cuisine across the country, according to survey data from the China Cuisine Association, Meituan Dianping and word-of-mouth, Sichuan cuisine is already above Cantonese cuisine.

You can understand it this way: more people buy goods from street stalls, while fewer people buy goods from high-end department stores. A meal of Sichuan food costs a few dozen yuan, while Cantonese food costs a few hundred yuan at least. Those under thirty are looking for excitement in the world of Sichuan cuisine, and those over thirty are looking for health-conscious Cantonese cuisine. Sichuanese people travel all over the country, while Cantonese people rarely go overseas except Guangdong, Hong Kong and Macao.

Sichuan cuisine uses a wide range of materials, varied seasonings, and diverse dishes. It emphasizes both fresh and mellow flavors. It is famous for its good use of spicy seasonings. It also integrates the southeast, northwest and northwest with its unique cooking methods and rich local flavor. The characteristics of all parties are that they draw on the strengths of many schools, are good at absorbing and innovating, and are well-known at home and abroad. It seems that this place is full of poor people. Is Sichuan food low-grade? The person who said this has never been to a Sichuan restaurant. He just went to a fly restaurant and gnawed a few leftover bones. Let me tell you idiot, a dish in a Sichuan restaurant can cost several hundred or more. But have you eaten it? Can you afford it?

Tolerance means greatness! Overall, Cantonese cuisine chefs are more likely to learn Sichuan cuisine. Cantonese people enjoy eating spicy and spicy dishes, and the number of people who accept it is still expanding, which means that Cantonese cuisine is tolerant. The taste is relatively good; few Sichuan cuisine chefs have learned Cantonese cuisine. Sichuan people like spicy food and drink more, so Cantonese cuisine is too bland and a bit uncomfortable. It doesn't matter who is the first. The key is to absorb and digest it and become a new generation of food.