What's the difference between Hunan cuisine and Sichuan cuisine?

Hunan cuisine and Sichuan cuisine have the following differences:

1, the difference of pepper varieties

Although all of them have spicy taste, most of the spicy taste in Sichuan cuisine comes from Chili powder, red oil pepper, pickled pepper, and Hu spicy shell (made of dried red pepper after frying). The most common dishes are boiled series, such as boiled fish, boiled pork slices, Maoxuewang and so on. Except hot pot and noodles.

The spicy taste in Hunan cuisine comes from fresh peppers or homemade chopped peppers, but sometimes Chili powder is used, but rarely. For example, the most famous fish head in Hunan is chopped pepper.

2. Differences in usage of pepper.

Peppers used in Sichuan cuisine are always oily, while peppers used in Hunan cuisine are basically oil-free.

Mainstream taste: In terms of taste, there are many kinds of Sichuan dishes, which have existed since ancient times, and all kinds of dishes are delicious.

Today, Sichuan cuisine has become the most popular cuisine, and its taste has gradually changed greatly, which is more suitable for most people's tastes, and its taste is no longer as heavy as the most traditional Sichuan cuisine. Even so, tastes vary from person to person, and the preferences of these two cuisines vary from person to person.

3. Different regions

Sichuan cuisine, namely Sichuan cuisine, is one of the four great dishes in China. Hunan cuisine, also known as Hunan cuisine, is one of the eight major cuisines with a long history in China, which was formed as early as the Han Dynasty.

Baidu encyclopedia-Hu' nan cuisine

Baidu encyclopedia-Sichuan dish