Hunan cuisine has a wide range of materials, fine production and various varieties; It tastes fragrant, hot and sour, soft and tender, and is famous for stewing, wax stewing, steaming and frying. Sichuan cuisine is spicy, and there are as many as 38 cooking methods, including frying, frying, dry-burning, frying, smoking, soaking, stewing, stewing, pasting and frying. In terms of taste, it pays special attention to color, fragrance, taste, shape and length of north and south, and is famous for its variety, breadth and thickness. There has always been a saying of "seven flavors" (sweet, sour, spicy, bitter, fragrant and salty) and eight flavors (dry burning, hot and sour, fish flavor, dry frying, peculiar smell, pepper hemp and red oil). Therefore, Sichuan cuisine has three characteristics: extensive materials, diverse seasonings and strong adaptability. Cantonese cuisine is exquisite, paying attention to quality and taste, and its taste is relatively light. I think the famous Hunan Restaurant in China is "Eat for the World", and taoranju is the best one. As for Cantonese cuisine, He Ji Xian is not bad.