Among the four major cuisines in China, Sichuan cuisine ranks first, followed by the eight major cuisines, of course, ranking first. The ranking of this cuisine is not important, but mainly depends on its economic income in the market and its adaptability to the crowd, whether it is popular food or fine food. If your effect is not as good as others', you won't be famous and won't rank first. To tell the truth, the click-through rate of Cantonese cuisine and Sichuan cuisine is still very high in recent years. Influenced by the great economic development, Cantonese cuisine, which originated in Guangdong, went abroad long ago. Coupled with the careful promotion and innovation of overseas Chinese in Guangdong, it has achieved the combination of Chinese and western cuisine, and its position dwarfs other mountains. Among the eight major cuisines. However, Sichuan cuisine has not stopped. It is said that it has spread to the United States, and the audience can see the number of Sichuan restaurants in major cities in China. There is no doubt that it is Cantonese food. Sichuan cuisine has no other characteristics except spicy food. Cantonese cuisine has been popular all over the world for hundreds of years, covering more than 100 countries and being deeply loved by people.

"Food is the most important thing for the people". China has a vast territory and rich resources. Although everyone attaches equal importance to eating, there are great differences in ingredients, cooking techniques and flavors. "Cuisine" is the most direct feature of regional differences in this diet. The eight major cuisines all have their shortcomings and advantages. Cuisine can learn from each other's strong points, develop together, cook in the south and inherit Chinese food culture. I really can't say who is the first. Shandong cuisine with a long history is good at steaming, boiling, roasting, brewing, frying, frying, boiling, frying, waxing, salt, soy sauce, wine, honey and pepper, thus forming the basic framework of China's cooking skills.

Personally, I think Harbin Cantonese cuisine should rank first! Although Sichuan also has boiled cabbage, a light dish! But now people are under great pressure in life and work, and their tastes are getting heavier and heavier! So the dishes cooked in the restaurants outside are all heavy-flavored dishes, and there is no original flavor of the dishes! The spicy taste of Sichuan cuisine has conquered countless human beings, and the original flavor of Cantonese cuisine gives people endless aftertaste. Every family has its own magic weapon. Moreover, Huaiyang cuisine is based in many provinces and has the greatest influence, and is called the first delicious food in Southeast China.