Sichuan cuisine and Guangdong cuisine are both representatives of Chinese food culture, and their styles are completely different. Sichuan cuisine pays more attention to the stimulation of taste buds, such as fragrance, spicy and hemp; Cantonese cuisine pays more attention to the style of cleverness, exquisiteness and delicacy.

I am a northerner myself. For these two cuisines, it is easier to accept Sichuan cuisine, which is also related to the eating habits from childhood. Why? First, most northerners like foods with big oil, heavy taste and deep color, so the typical Sichuan dishes, such as boiled pork slices, hairy blood, fish-flavored shredded pork and Geleshan spicy chicken, are rich in oil, spicy and salty, which are very in line with our eating habits.

Secondly, there are many cold seasons in the north. I went to Sichuan restaurant to order some of these dishes on a cold day. Although it was spicy and sweaty, that's what I wanted. Ma and spicy, which have a strong sense of stimulation to people's taste buds, are more addictive, so this is also the reason why I prefer Sichuan food.

Let's talk about Cantonese cuisine again. Cantonese cuisine is famous for its ingenious and exquisite production methods and is more loved by friends in the south. Cantonese cuisine is famous for making soup and refreshments, which are very popular among girls. It is an essential meal for local girls to make a bowl of soup and porridge every day. The delicacy and delicacy of morning tea also reflects their attitude towards life. For example, the classic signature dishes are white-cut chicken, Baiyun pork hand, sweet and sour pork and barbecued pork buns.

But for a rough northern man like me, this relatively light and sweet Cantonese cuisine really doesn't appeal to me as much as the taste of Sichuan cuisine. Of course, this is just my personal opinion. Anyway, these two cuisines are the cultural specialties of our country. Compared with the two, I recommend Cantonese cuisine. Cantonese people pay attention to the original taste and sweetness of food, so they focus on lightness in practice and keep the original taste of ingredients to the greatest extent! Simple practices, not simple ingredients!

Pigeons must be the representative of Cantonese cuisine. Crispy-skinned citronella pigeons pay special attention to the baking degree of pigeons, such as the color and crispness of skin, the taste of meat, baking time and temperature.

The platter of pork belly chicken and brine is the representative of Chaozhou cuisine. The soul of pork belly chicken is eaten with pepper and a bowl of pork belly chicken soup. Even the winter in the north is not cold! And the soul of brine platter lies in the modulation of brine ~

Dim sum, Guangdong's morning tea culture has a long history. A morning tea can be eaten from morning till noon. It is a good choice to order a variety of exquisite small snacks, mix them with salt and sweetness, and taste them slowly, with a pot of tea, such as Tieguanyin, Pu 'er, chrysanthemum tea or Siraitia grosvenorii, whether it is a family dinner, a small gathering of friends or a negotiation between business partners.

As a representative of morning tea snacks and dinner desserts, durian crisp is undoubtedly the most popular in Cantonese cuisine, and durian can understand it! [Yi tooth] [Yi tooth] [Yi tooth]

I prefer Cantonese food,

I like both, but I prefer the spicy one. Let's have dinner.

So I like Sichuan food.

Sliced Fish in Hot Chili Oil

chicken hot pot

Mala xiang guo

Spicy Doufu?

Sichuan shaobai

fried shredded pork with sweet and sour sauce

Chicken Feet with Pickled Peppers

Kung Pao Chicken?

Boiled Fish with Pickled Cabbage and Chili

Sichuan style fenzheng sparerib

stir-fried boiled pork slices in hot sauce

Steamed Chicken with Chili Sauce

Poached Spicy Slices of Pork

Laziji

Jar meat

Stir-fried kidney

Chinese Cabbage in Soup

Pork Lungsin Chili Sauce

Sautéed Vermicelli with Spicy Minced Pork

Chongqing maoxuewang

The so-called "literature is no first, martial arts is no second"

If it is delicious, it must be a complete victory of Sichuan cuisine!

But if you say nutrition, it must be a complete victory for Cantonese cuisine!

The nutrition of Cantonese food is very good, very particular! However, Cantonese cuisine is in a serious decline in quality!

Everyone should know something about Cantonese cuisine from the Internet and various occasions!

But the development of Cantonese cuisine can't keep up with the market rules! In today's social environment, labor, rent, material costs, advertising costs, public relations costs are all rising, but people's spending power has not followed suit!

But people need to make money to open Cantonese food shops, so they can only work hard on materials and labor! This has also led to a decline in taste as long as it is Cantonese food from Guangdong, Hong Kong and Macao!

When the ingredients are not up to standard, the chef will inevitably add some other additives to enhance the umami flavor, but there is a fundamental difference between the original flavor and the food combined with additives!

This is also the reason why Cantonese food shops are rarely seen in other provinces and cities. Even if there are, it can only be regarded as fake and shoddy products! And this has become a vicious circle, and the quality of Cantonese cuisine is declining continuously!

Why is Sichuan food better? More popular?

The delicacy of Sichuan cuisine is not reflected in the taste of a certain dish! His advantage lies in his economy and is loved by the general public. In fact, if you walk around 5 kilometers near your work, you will find out which kind of restaurants are more in the market! Which dish is more popular, the answer is obvious! And this is the answer given by the market!

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Sichuan cuisine itself is actually a comprehensive immigrant dish!

You may not believe it, but in the Tang and Song Dynasties, Sichuan was dominated by sweets! At that time, Sichuan sugar industry was very developed, and it was a major seasoning!

The famous Huguang fills Sichuan! At the end of Yuan Dynasty, Ming Dynasty and Qing Dynasty, after two wars, a large number of Sichuan people were lost! According to the statistics of the population in Kangxi year of Qing Dynasty, the total population of Sichuan was only over 90,000, which was led by the government and the royal family. Later, people from Hubei, Hunan, Guangdong, Guangxi and more than ten provinces moved to Sichuan, because the population of Hunan, Hubei and Guangdong moved in the most, and this event was also called "Huguang filling Sichuan"! In a weak way, the ancestors of wheat belonged to Guangxi, and later moved to Sichuan! These are all recorded in the genealogy!

At that time, 99% of Chengdu was from other provinces! From officials to pawns and husbandmen! And these people also brought their eating habits to Sichuan! For example, the most famous white meat with garlic paste is Manchu white meat with Sichuan people's cold salad. kung pao chicken was made by Ding Baozhen, the governor of Guizhou Province, who made a chef at home. At that time, he changed Guizhou Chili chicken diced by Shandong stir-frying.

The local diets brought by various ethnic groups have greatly enriched the diets of Sichuan people! This is also the 24 flavors of Sichuan cuisine, which basically contains all the cuisines in the country! Because the predecessor of Sichuan cuisine was originally formed by the integration of many ethnic groups! So it is more suitable for the appetite of people in major cities across the country!

The appearance of watercress and pickles represents the embryonic form of Sichuan cuisine! And this time point should be between Daoguang and Guangxu.

The rise of pepper, coupled with the flow of population, has formed a spicy Sichuan cuisine!

Pepper was introduced into China in the Ming Dynasty, and it was not until the 1960s that Sichuan people began to grow a large number of peppers!

Before 90' s, only about 20% of Sichuan dishes in the menu were spicy! Other flavors account for about 80% of the menu.

Around 2000, a large number of Sichuanese went out to work! It also brought Sichuan cuisine to all parts of the country. In fact, many restaurants in Guangzhou and Shenzhen have learned how to make Sichuan cuisine. Especially home cooking! How many restaurants in other cuisines don't have douban and hotpot seasoning?

But the spicy taste of Sichuan food is too prominent! As a result, you can't forget it as long as you eat it, so many stores have increased the proportion of spicy dishes in their stores, and take spicy Sichuan cuisine as the main selling point! And their practices are also recognized by the market!

This has led to the current situation: many people mention Sichuan cuisine, and the impression of Sichuan cuisine is hemp, spicy and oily!

In fact, many people are worried about Sichuan food!

In order to pursue the ultimate taste, many people blindly add various additives of chicken essence monosodium glutamate! And ignore the taste of various ingredients. But these speculators will be abandoned by the market sooner or later!

Let the market and consumers decide everything! Sichuan cuisine that can stand the test of time can be regarded as the real essence!

Sichuan cuisine and Cantonese cuisine are the best in the eight major cuisines. I think there are different opinions on which dish I like. I am from Henan, but I like spicy food and Sichuan cuisine very much. I feel that there are more Sichuan restaurants or small restaurants opened by Sichuanese here, but there are fewer Cantonese restaurants.

In terms of taste, Sichuan cuisine is quite rich in flavor, and it is known as a hundred dishes. Among them, the most famous ones are fish-flavored, spicy, chili pepper, dried tangerine peel, pepper and hemp, strange taste and sour and spicy taste. I think Sichuan cuisine is more suitable for cooking at home. The representative dishes of Sichuan cuisine include shredded pork with fish flavor, kung pao chicken, boiled fish, boiled pork slices, husband and wife lung slices, chili pepper diced chicken, Mapo tofu, Sichuan style pork, Dongpo elbow and Dongpo pork.

Cantonese cuisine is precise and fine in dosage, skillful in ingredients, beautiful and gorgeous in decoration, and good at innovation in imitation, with a wide variety. Cantonese cuisine pays attention to quality and taste, and its taste is relatively light, striving for beauty in the clear, fresh and light. Moreover, it changes with the change of seasons, with light in summer and autumn, rich in winter and spring, and pursuing color, fragrance, taste and shape. Guangdong cuisine is the representative cuisine of China in foreign countries, and its practices are complicated and elaborate. Guangdong cuisine is a culture, an atmosphere, a rendering, a harmony, a folk custom, a color and a manifestation of health standards. Cantonese cuisine is more famous abroad, and it is also more popular with foreigners. There are too many representative dishes in Cantonese cuisine, such as white-cut chicken, roast goose, roast suckling pig, braised pigeon, barbecued pork in honey, crispy roast meat, lobster in soup, steamed East Star Spot, Ayi abalone and so on.

Sichuan cuisine tastes heavy oil, but it is very delicious. Guangdong cuisine pays attention to the list of health preservation, mainly steaming and boiling. It varies from person to person and has its own characteristics.

Sichuan cuisine: fish-flavored shredded pork, Wushan grilled fish, old bowl of fish, ants climbing trees, boiled pork slices, etc. Cantonese cuisine: steamed fish, boiled cabbage, stewed chicken, plain porridge and so on!

Sichuan cuisine and Cantonese cuisine have their own advantages. Sichuan's pepper is spicy and spicy, which is addictive. Cantonese cuisine pays attention to fresh ingredients, extensive materials, exquisite production and light taste. Steamed all kinds of fish and boiled chicken are Guangdong's signature dishes, which are famous all over the world.

Hello everyone! My name is Lao Mo. Which do you prefer, Sichuan cuisine or other Cantonese cuisine? I have studied Sichuan cuisine and Cantonese cuisine, and I will share them with you today.

Sichuan cuisine includes sliced pork and Sichuan style pork, while Guangdong cuisine includes steamed fish, boiled chicken and sliced pork. The methods, materials, 1. Pig fat and lean meat150g, sugar15g, one egg, 3g of salt, 40g of water bean powder and soy sauce/kloc. Ginger and garlic slices 1 0g, sesame oil10g, Allium sativum15g, flour15g, mixed oil120g, monosodium glutamate10g, and Pixian watercress 20g. Operation, 1. Select the skinless pork with fat and thin hind legs, cut it into thin slices with a thickness of about 0.2 cm, put it in a bowl, add 3 grams of Shaoxing wine, 2 grams of salt, 40 grams of water bean powder, eggs, flour, etc., and stir it evenly for later use. Tear the fungus into small pieces, cut the blue slices into thin slices, chop the Pixian watercress, and add vinegar, sugar and flour in another bowl.

2. Heat the wok and mix the oil (half lard and half vegetable oil)125g, stretch the meat piece by piece, put it in the wok and fry it on both sides until it is golden yellow, then add the watercress and fry it until it is red, then stir-fry the sliced broccoli, auricularia auricula, onion, ginger and garlic for several times, cook the juice, turn it over for several times, and take it out of the pan and serve.

Sichuan style pork, ingredients, pork belly, pepper, red pepper, bean paste, cooking wine, soy sauce, oyster sauce, sugar, garlic and chopped green onion.

Practice, 1. Slice pork belly with a spoonful of cooking wine, half a spoonful of soy sauce, stir evenly and marinate for 10 minutes, add oil to the hot pot, stir fry pork belly until it becomes discolored, and take it out.

2. Put a little cooking oil in another pot, stir-fry garlic, add half a spoonful of bean paste and half a spoonful of oyster sauce on low heat, add pepper and stir-fry, add a little sugar, then add pork belly and stir-fry for a while.

Cantonese cuisine

Steamed fish, boiled chicken, steamed fish is simple, buy a tilapia, kill the fish, and then cut the fish to make it more delicious. Clean, cook wine, salt, soy sauce, soy sauce, a little each, ginger slices and marinate for 10 minutes. Put some chopped green onion and fragrant leaves on the steamed fish, and then sprinkle some oil on it.

3. White-cut chicken, the first step, choose chicken, be sure to walk the ground chicken, chicken with small feet. Step 2: Cook the chicken. 1. Boil a pot of boiling water. The water should be soaked over the chicken. Add some salt, ginger slices and scallions and cook for 3 minutes. 2. Soak the whole chicken in boiling water with the neck of the chicken, then lift it up and stay for 3 seconds, then soak it down, then lift it up and stay for 3 seconds, and repeat it for 8 times. 3. Turn the fire to the minimum, then soak the whole chicken in, and open the lid on low heat and cook for 25 minutes. 4. Take it out and shower it with ice water immediately. 5. Let it cool, then cut into pieces and serve. Step 3, the sauce, 1. Ginger, scallion and coriander are minced, put in a small bowl, pour the oil into it, then add soy sauce, and you can eat. I hope my answer can help you.

I have a look at the answer, which is more inclined to Sichuan cuisine. Let me talk about Guangdong cuisine. I am in Thailand all the year round. Although Thai people also like spicy food, Cantonese cuisine is also very popular because Thai Chinese are mostly Chaoshan people. For example, Cantonese dim sum and Cantonese-style noodles can be eaten in many places in Bangkok. In addition, boiled chicken, roasted duck and fried spinach are also very popular among Thai people.