Which do you prefer, Sichuan cuisine or Cantonese cuisine? Can you recommend some typical dishes?

Hello, I'm glad to answer your question.

Sichuan cuisine and Cantonese cuisine are both representatives of China's food culture, and their styles are totally 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 ingenious, refined and fresh style.

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

Secondly, there are many cold seasons in the north. On a cold day, I went to Sichuan restaurant and ordered some of these dishes. It's spicy and sweaty, but that's what I want. Hemp and spicy, have a strong sense of stimulation to people's taste buds, and are relatively addictive, so this is also the reason why I prefer Sichuan food.

Let's talk about Cantonese cuisine. Cantonese cuisine is famous for its ingenious and exquisite production methods, and it is also loved by friends in the south. Cantonese cuisine is famous for making soup and snacks, and it is very popular with girls. Making a bowl of soup and porridge every day is an essential meal for local girls. The delicacy and delicacy of morning tea also reflect their attitude towards life. For example, the classic signature dishes are white-cut chicken, Baiyun pork hand, sweet and sour pork, barbecued pork bun and so on.

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

Pigeons must be representatives of Cantonese cuisine. Crispy citronella pigeons pay special attention to the roasting degree of pigeons, such as the color and brittleness of skin, the taste of meat, the roasting time and temperature.

Braised chicken brine platter is the representative of Chaozhou cuisine. The soul of streaky chicken is eaten with Chili and a bowl of streaky chicken soup. Even 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. Order all kinds of exquisite snacks, mix them with salt and sweet, taste them slowly, and match them with a pot of tea, such as Tieguanyin, Pu 'er, chrysanthemum tea or Siraitia grosvenorii. Whether it's a family dinner, a small gathering of friends or a negotiation between business partners, it's a good choice.

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 spicy ones. Let's have dinner.

So I like Sichuan food.

Chili oil fillets

Chicken hotpot

Mara Guo Xiang

Spicy hot bean curd

Sichuan baishao

Fried shredded pork with sweet and sour sauce

Chicken Feet with Pickled Peppers

Kung Pao Chicken?

Boiled fish with Chinese sauerkraut and Chili

Sichuan style fenzheng sparerib

Braised pork slices in brown sauce

Steamed chicken with spicy sauce

Boiled spicy pork slices

Laziji

Tanrou

stir-fried kidney

Soup cabbage

Pork lung new Chili sauce

Spicy minced meat vermicelli

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 we say nutrition, it must be the complete victory of Cantonese cuisine!

The nutrition of Cantonese food is very good, very particular! However, the quality of Cantonese cuisine has seriously declined!

Everyone should know something about Cantonese cuisine from the Internet and on 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, and public relations costs are all rising, but people's spending power has not followed suit!

But people need to make money to open a Cantonese restaurant, and they can only work hard on materials and labor! This has also led to a decline in the taste of Cantonese cuisine in 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 an essential difference between the original flavor and the food combined with additives!

This is why other provinces and cities rarely see Cantonese restaurants. Even if there is, 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!

Why Sichuan food tastes better? More popular?

The delicacy of Sichuan cuisine is not reflected in the taste of a certain dish! His advantage lies in the economy and he is loved by the general public. In fact, if you walk about 5 kilometers near your work place, you will find which 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, Sichuan was dominated by sweets in Tang and Song Dynasties! At that time, Sichuan sugar industry was very developed and it was a big seasoning!

The famous Huguang fills Sichuan! At the end of Yuan Dynasty, Ming Dynasty and Qing Dynasty, after two wars, a large number of Sichuanese lost! According to the population statistics of Kangxi in 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 more than a dozen provinces, such as Hubei, Hunan, Guangdong and Guangxi, moved to Sichuan, because Hunan, Hubei and Guangdong had the largest population. This event was also called "Huguang filling Sichuan"! Weakly speaking, the ancestor of wheat was from 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 minions and farmers! And these people also brought their eating habits to Sichuan! For example, the most famous garlic white meat is Manchu white meat with Sichuan cold salad. Kung pao chicken was cooked by Ding Baozhen, the governor of Guizhou, at home. At that time, he changed Guizhou Chili chicken into Shandong cooking.

The local diet brought by all ethnic groups has greatly enriched the diet of Sichuanese! 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 multi-ethnic integration! Therefore, 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 spicy Sichuan cuisine!

Pepper was introduced to China in the Ming Dynasty, and it was not until the 1960s that Sichuan people began to grow pepper in large quantities!

Before the 1990s, only 20% of Sichuan food on the menu was 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 food to all parts of the country. In fact, many restaurants in Guangzhou and Shenzhen have learned how to make Sichuan food. Especially home cooking! How many restaurants in other cuisines don't have watercress and hot pot seasoning?

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

This has led to the current situation: many people mention Sichuan cuisine, and their 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 is the real essence!

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

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

Cantonese cuisine has precise ingredients, exquisite materials, exquisite decoration, and is good at innovation in imitation. Cantonese cuisine pays attention to quality and taste, and the taste is relatively light, seeking beauty in the clear, fresh and light. And with the change of seasons, there is light in summer and autumn, and it is rich in winter and spring, pursuing color, fragrance, taste and shape. Cantonese cuisine is the representative cuisine of China in foreign countries, and its practice is complicated and meticulous. Cantonese cuisine is the embodiment of a culture, an atmosphere, a rendering, a harmony, a folk custom, a color and a health standard. Cantonese cuisine is more famous abroad and more popular with foreigners. There are too many representative dishes of Cantonese cuisine, such as boiled chicken, roast goose, roast suckling pig, braised pigeon, barbecued pork with honey sauce, crispy roasted meat, lobster soup, steamed East Star Spot, aunt abalone and so on.

Sichuan food tastes heavy, but it's delicious. Cantonese cuisine pays attention to health preservation, mainly steaming and cooking. Different people have their 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, porridge and so on!

Sichuan cuisine and Cantonese cuisine have their own advantages. Pepper in Sichuan is hot and spicy, which is addictive. Cantonese cuisine pays attention to fresh ingredients, extensive materials, exquisite production and light taste. Steamed fish and boiled chicken are Guangdong's signature dishes, which are world-famous.

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 would like to share it with you today.

Sichuan cuisine includes sliced meat and Sichuan-style pork, while Cantonese cuisine includes steamed fish, boiled chicken and Sichuan-style pork. Methods and materials, 1. Pork fat and lean meat150g, sugar15g, one egg, 3g of salt, 40g of watercress powder and 0g of soy sauce10g. Ginger and garlic slices 10g, sesame oil 10g, chopped green onion 15g, flour 15g, blended oil 125g, monosodium glutamate 1g and Pixian watercress 20g. Operation, 1. Select the skinless pork with fat hind legs, cut it into thin slices with a thickness of about 0.2 cm, put it in a bowl, and add 3 grams of Shaoxing wine, 2 grams of salt, 40 grams of water bean powder, eggs, flour, etc. , stir well and set aside. Tear the auricularia auricula into small pieces, cut the green slices into thin slices, chop Pixian watercress, and add vinegar, sugar and flour into another bowl.

2. Heat the wok and mix the oil (half lard and half vegetable oil) with 125g. Stretch the meat piece by piece, fry it on both sides of a wok until golden brown, then add watercress and fry it until red, then slice orchids, auricularia auricula, green onions and ginger garlic for a few times, boil the juice, turn it over a few times, 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, add a spoonful of cooking wine and half a spoonful of soy sauce, stir well and marinate 10 minute, put oil in a hot pan, stir-fry pork belly until it becomes discolored, and take it out.

2. Put a little cooking oil in another pot, saute 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, and 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, a little cooking wine, salt, light soy sauce and light soy sauce, and marinate ginger slices for 10 minute. Put some chopped green onion and fragrant leaves on the steamed fish and sprinkle some oil.

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, soak the chicken in water, add salt, ginger slices and scallion 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 8 times. 3. Turn the fire to the minimum, then soak the whole chicken and simmer for 25 minutes. Take it out immediately and shower it with ice water. 5. Let it cool, and then cut it into pieces. Step 3: sauce, 1. Ginger, onion and coriander are cut into powder, put in a small bowl, pour in oil, add soy sauce, and you can eat. I hope my answer can help you.

I looked at the answer and preferred Sichuan food. Let me talk about Cantonese food. I am in Thailand all the year round. Although Thai people also like spicy food, Cantonese food is also very popular because most Chinese in Thailand are Chaoshan people. For example, Cantonese dim sum and noodles can be eaten in many places in Bangkok. In addition, boiled chicken, roast duck and fried spinach are also very popular among Thais.