Which one is better, Cantonese cuisine or Hunan cuisine?

Hunan cuisine is spicy and Cantonese cuisine is mainly desserts

No one plays Cantonese cuisine and Hunan cuisine, and we have nowhere to learn.

Fried black fungus with green onions.

Stir-fried winter melon. Shredded cabbage with green onions.

Spicy cabbage rolls.

Homemade tofu. Fish-flavored eggplant.

Chopped pepper enoki mushrooms.

Hunan cuisine, also known as Hunan cuisine, is one of the eight major cuisines, and is a local cuisine with a long history in China, which has been formed as early as the Han Dynasty. It is one of the eight major cuisines of Han food culture. It is dominated by three local flavors: Xiangjiang River Basin, Dongting Lake Area and Xiangxi Mountain Area.

Shrimp stuffed lion's mane mushroom, Changsha cured beef, chicken and dried scallops, simmered lion's mane mushroom, barbecued pork, sheep's tail with silk jujube mud, Hunan bacon, grilled tenderloin, fragrant chicken gizzard, Yueyang butterfly-style preserved pig's head, bundled elbow roll, plum juice soaked river clams, oily Zhuang chicken, braised whole chicken thighs, sea cucumber steaming pot, rose fragrant meat, salted beef, red plum fresh shellfish, red simmered eight treasure honeycomb belly, net oil recipe, hook hanging fragrant waist, pot roasted pheasant slices, pot sticker beef, crispy fat duck, chicken wings, steamed soft-shelled turtle, mandarin duck and osmanthus fish, cloud leg slippery lion's mane mushroom, five-yuan steamed duck pieces, chongcai, pagoda fragrant loin, morel mushroom, roasted Wujin white, shrimp and fish maw, soft fried snails, soft crispy three pigeons, soft crispy pork loin Spicy oil tripe, crispy fried lotus loin, sour and spicy sheep's trotter flowers, golden nest shrimp, goldfish playing in the water.

Hunan cuisine includes: stinky tofu, chopped pepper fish head, chili fried meat, group an tofu, group an shark fin, Xiangxi grandmother's dish, Jishou sour meat, beef powder, Hengyang fish meal, Qi Fengdu fish meal, Dong'an chicken, goldfish play lotus, Yongzhou blood duck, Jiuzhi mountain rabbit, Ningyuan stuffed tofu, cured meat and steamed, sister dumplings, Ningxiang flavor snake, Yueyang ginger spicy snake, Shaoyang pig blood balls, etc. Hunan cuisine, also known as Hunan cuisine, has a long history and is one of the eight major cuisines in China.

The taste of Hunan cuisine is mostly spicy, and it looks bright red and rich.

Stir-fried pork with chili pepper is a dish made with chili pepper and pork belly as the main ingredients, and black bean sauce, garlic, soy sauce, oil and salt, monosodium glutamate, ginger and other auxiliary ingredients. The taste is spicy. Stir-fried pork with chili pepper is the signature "local dish" that every household in Hunan must eat, and it is one of the most representative Hunan dishes.

Stinky tofu, also known as stinky dried seeds, is one of the local traditional famous foods in Changsha City, Hunan Province, takes a unique technological process, adopts ancestral secret recipes, refined, originates from the original stinky tofu of Changsha, its color, fragrance and taste are good, crispy on the outside and tender on the inside, fragrant and delicious, peculiar and attractive, also smelly and fragrant, fine workmanship, excellent taste, is the classic product of Changsha stinky tofu.

The essence of the whole dish of Yongzhou blood duck lies in the blood character, and then the raw duck blood is poured into the duck meat after it is fried in the pot, which brings an unprecedented breakthrough to the texture and taste of this dish. In the Phoenix area, blood and glutinous rice will also be made into blood cake, which has both the fresh and strong flavor of duck meat and the fragrance and softness of blood cake. When eaten in the mouth, it is even more fragrant and appetizing, and it is a rare delicacy with strong local characteristics.

1. Chop the fish head with pepper.

Chopbellpepper fish head (English name: chopbellpepperfishhead) is a traditional famous dish in Hunan Province and belongs to Hunan cuisine. It is rumored that the origin is related to the Qing Dynasty literati Huang Zongxian.

It is usually made with bighead carp head and chopped pepper as the main ingredients, and steamed with soy sauce, ginger, green onion, garlic and other auxiliary materials. The dishes are bright red in color, strong in flavor, and tender in meat. Fat but not greasy, soft and glutinous taste, fresh and spicy and palatable.

2. Stir-fry meat with chili peppers.

Stir-fried pork with chili pepper is a dish made of chili pepper and pork belly as the main ingredients, and black bean sauce, garlic, soy sauce, oil and salt, monosodium glutamate, ginger and other auxiliary materials, with a spicy taste.

3. Xiangxi grandmother's dishes.

Xiangxi grandmother's dish is a delicious dish. Grandma's dish is a common home-cooked dish in Xiangxi, and the raw materials are selected from a variety of wild vegetables in Xiangxi. Such as: purslane, diced radish, large-leaf greens, Xiangxi native vegetables, meat foam, etc.

4. Spicy chicken.

Spicy chicken" is a famous dish of the century-old restaurant "Yuloudong" in Changsha, Hunan, which was founded in the Tongzhi period of the Qing Dynasty and is a representative dish of Hunan cuisine. In Hunan Province of China, affected by the geographical location and humid climate, most people love to eat chili peppers.

5. Dong'an chicken.

Dong'an chicken, also known as Dong'an chicken and Guanbao chicken, is a local traditional famous dish and belongs to Hunan cuisine. Because it is cooked with Dong'an new hen, it is named. Dong'anzi chicken is red, white, green and yellow, the chicken is fat and tender, and the taste is sour, spicy and fragrant.

This dish was selected into the list of the four traditional Hunan dishes of the 2010 Shanghai World Expo.

It is a home-cooked dish, and there are many categories of Hunan cuisine, so you can try them one by one.