Ask a few famous Sichuan dishes and Hunan cuisine!

Different cuisines, different chili peppers used, different tastes, different spicy dishes, different ways of cooking, and different processing of ingredients.

There are differences in taste, method, ingredients, preparation time, seasoning, etc., and these differences result in a very different taste between the two dishes.

From the perspective of the market, Sichuan cuisine is of course a more popular cuisine, not to mention that Sichuan cuisine has formed a ubiquitous pattern in China, even in the world, there is no shortage of Sichuan cuisine footprints, especially in many countries with relatively large Chinese people, Sichuan cuisine is the new force of Chinese restaurants, this alone is enough to show that Sichuan cuisine is still far ahead in the comparison with Hunan cuisine. In fact, Sichuan cuisine and Hunan cuisine require courage for consumers to gradually like it, the spicy Sichuan cuisine and the spicy Hunan cuisine are both tests of the taste buds' ability to bear.

Considering that Hunan cuisine has gradually increased its market expansion efforts in recent years, many food lovers have also begun to compare the differences between the two from different angles, purely from the perspective of taste, Hunan cuisine is spicy and fragrant, while Sichuan cuisine is the taste buds are anesthetized and do not feel spicy, this is also an intuitive evaluation of the two cuisines from the perspective of ordinary people, and personal preference as the standard, I believe that there are not a few diners who like Hunan cuisine, but the expansion of Hunan cuisine is not comparable to Sichuan cuisine. Over time, it has formed a deep impression in society that Sichuan cuisine is more popular.

Of course, different cuisines have their own characteristics, but I personally feel that Hunan cuisine is not inferior to Sichuan cuisine purely from the perspective of food enjoyment, the key is that Hunan cuisine is recognized by cooking technology and ingredients, while Sichuan cuisine relies on countless seasonings to make people feel outstanding, such as pepper, chili, pepper and various condiments including hot pot base, which are the core elements of Sichuan cuisine that can make people feel authentic.

Through the comparative analysis of market size, taste and personal preferences, it is not difficult to find that Hunan cuisine and Sichuan cuisine actually have their own advantages and disadvantages, but only from the popularity of Sichuan cuisine is a well-deserved king of cuisine, the key is that even if you are not in Sichuan, you can easily eat authentic dishes, and Hunan cuisine after leaving Hunan, it is rare to find authentic Hunan cuisine in other places, perhaps this is also the reason why it cannot be as popular as Sichuan cuisine.

Hunan cuisine and Sichuan cuisine, I think Sichuan cuisine is more acceptable. There are many people around me who like Sichuan food, which is very spicy and delicious, so let's take a look at the practice of Sichuan cuisine.

Pork liver with pickled peppers. It is a local famous dish with full color and flavor, which belongs to Sichuan cuisine. Spicy and tempting, tender and delicious.

Ingredients: 400 grams of pork liver, 5 grams of pickled wild pepper, 5 grams of pickled ginger, a sweet and sour garlic, two candid peppers, and two celery.

Slice the pork liver first, then put the cut pork liver into a basin of cold water to soak the blood water, then squeeze out the water by hand, put it in the basin to marinate, first put in a small spoon of salt, then put in a little cooking wine and white pepper, and stir well. Add another spoonful of tapioca starch and stir well, seal with a layer of cooking oil and marinate for 30 minutes.

Then shave off the old skin of the celery, then cut it vertically from the middle, then cut the diamond-shaped oblique slices, cut the beauties to the stems and also cut the oblique slices, slice the ginger, cut the wild peppers, and peel off the outer coat of the sweet and sour garlic. Sweet and sour garlic not only tastes softer than new garlic, but also has a very crisp texture.

After the pot is dried, pour in 500 grams of soybean oil, and when the oil temperature is hot, put in the pork liver slices with sauce, and use low oil temperature to smooth the pork liver, so that the pork liver is very tender.

Start another oil pot, first add sweet and sour garlic, pickled ginger slices and pickled wild pepper segments and stir-fry until fragrant, then add a spoonful of Pixian bean paste to fry the red oil, then add the pork liver slices and stir-fry for a while, then add 3 grams of oyster sauce, 5 grams of light soy sauce, and 2 grams of dark soy sauce to color.

Appropriate amount of cooking wine, pour in the side of the pot to remove the smell, a spoonful of sugar to improve the freshness, and then put in the celery and red pepper segments, stir-fry and break the raw, and then sprinkle a little white pepper on the plate to make it delicious. Pork liver has the effect of nourishing the liver and nourishing blood. In this way, a plate of spicy and tender pickled pepper pork liver is ready.

And the two things in common are spicy, so they are often compared. Compared with the northern and southern regions, Sichuan cuisine may be more acceptable to the public, because Hunan cuisine is spicy compared with Sichuan cuisine, and the excessive dryness and spiciness, which makes it difficult for many people in places who are rarely exposed to spicy taste to accept that level of spiciness.

Hunan cuisine in recent years is relatively delicate, the control of raw materials is in place, suitable for the wine crowd more, Hunan pepper can be fried to hundreds of pounds, this is also very good, after all, you can make a variety of flavors of pepper eating, this is the regional characteristic industry, in fact, there are many original ingredients, are very distinctive, there are many places worthy of Sichuan cuisine pioneers to learn.

From the perspective of taste, the compatibility of Sichuan cuisine is better than that of Hunan cuisine, and it is more suitable for the taste of people across the country. Sichuan cuisine pays attention to one dish and one style, 100 dishes and 100 flavors, there is no specific ingredient, and the locals will do whatever they like to eat. There are many areas where people can't actually eat spicy, and Sichuan cuisine is more humane, try not to put too many chili peppers, or change it to spicy, people are more acceptable.

On the other hand, Hunan cuisine is more capricious, regardless of whether you can eat spicy or not, chili peppers are definitely indispensable, which has hindered the development of Hunan restaurants in some areas.

Coriander and Sichuan cuisine, my feeling is that there are many more Hunan restaurants than Sichuan restaurants, because Hunan cuisine represents a kind of Hunan cuisine, that is, a cuisine with a bit of chili, this kind of cuisine can be divided into small spicy, medium spicy, extra spicy and other potentials, suitable for many people to eat.

It is definitely Sichuan cuisine that is more accepted by the public, this Sichuan cuisine tastes better, is more nutritious, and is more in line with the taste of Chinese.

Hunan cuisine is more fragrant and spicy, Sichuan cuisine is only slightly spicy, but salty, generally speaking, in the south, Hunan cuisine is more acceptable to the public, and Sichuan cuisine in the north is more acceptable to the public.

I think it's still Sichuan cuisine, Sichuan cuisine is everyone's favorite, whether it is in the northeast or in the south, it is a favorite dish. Everyone is willing to eat in a restaurant, and everyone is willing to order such a dish.

Coriander and Sichuan cuisine are all over China, of course, I still think that coriander is acceptable to everyone, because this coriander is very distinctive, well, it is a taste that everyone likes very much.

Hunan cuisine and Sichuan cuisine are both excellent cuisines with very representative characteristics in China. Compared with the two, Sichuan cuisine is more popular in the north. However, Hunan cuisine is also a latecomer, and in comparison, Hunan cuisine has also had a very good development momentum in recent years.

Sichuan cuisine is a bit more popular because some dishes are not very spicy. And Hunan cuisine is spicy and can make you doubt life.

I think both cuisines have a similar audience, and there is no superiority or inferiority.

Throughout China, Sichuan cuisine is more popular with the general public.

Hunan and Sichuan cuisine are available throughout China. Which dish is more acceptable to the public? Hunan cuisine and Sichuan cuisine are among the public. In life, Sichuan cuisine is more acceptable.

Hunan cuisine and Sichuan cuisine, I think Sichuan cuisine is more acceptable.

Sichuan cuisine, there are several Sichuan restaurants near me, business is very good every day, the food is very fragrant, although it is very spicy, but it is very refreshing.

I think the rice cake should be more acceptable because it is sticky, elastic and delicious.

I think that within the scope of China, Sichuan cuisine is still more popular, probably because it tastes better, especially in line with the taste of the public, and I want to eat it a second time after eating it once.

Hunan cuisine and Sichuan cuisine have the following differences:

1. Differences in the types of chili peppers.

Although they all have a spicy taste, most of the spicy in Sichuan cuisine comes from chili powder, red oil chili pepper, pickled chili pepper, Hu spicy shell (dried red pepper is made after frying in oil), etc., the most common is boiled series of dishes, such as boiled fish, boiled meat slices, Mao Xuewang, etc., in addition to hot pot, noodles and the like.

The spicy in Hunan cuisine comes from fresh chili peppers or homemade chopped peppers, but sometimes chili powder is used, but rarely. For example, Hunan is most famous for chopping pepper fish heads.

2. The difference in the use of chili peppers.

The chili peppers used in Sichuan cuisine will have oil, while the chili peppers used in Hunan cuisine basically have no oil.

Up to now, Sichuan cuisine has become the most popular cuisine, and it has gradually changed more in taste, more suitable for most people's tastes, and the taste is gradually no longer as heavy as the most traditional Sichuan cuisine. That said, tastes vary from person to person, and your preference for these two cuisines is up to you.

3. Different regions.

Sichuan cuisine is the cuisine of the Sichuan region and is one of the four major cuisines of the Han nationality in China. Hunan cuisine, also known as Hunan cuisine, is one of the eight major cuisines with a long history in China, and has been formed as early as the Han Dynasty.

Sichuan-Hunan cuisine is one of the representatives of Chinese catering culture, attracting the attention of countless gourmets because of its fresh and spicy flavor. The following introduces the top ten signature dishes of Sichuan and Hunan cuisine.

The first dish is the crispy, spicy chicken. Grass roots can be found everywhere, but they are used to make delicious foods that make people forget where they are and only know what they are in their mouths.

The second dish is the spicy Kung Pao Chicken, which is made with cervical chicken as the main ingredient and uses chicken breast, peanuts and other ingredients. And "Gong Bao" means that the palace-level Feng Wu is cooking, and Tong Su is not bullied.

The third course is Malatang, which is a popular snack in the Northeast. Cook the meat slices, fresh vegetables, vermicelli, tofu, eggs and other ingredients in red oil until they are seven ripe, put them in a hot soup pot, cook until the ingredients are flavorful, and then add spicy soup, which is a variety of combinations and delicious.

These ten signature dishes not only show the exquisite cooking skills and unique taste of Sichuan and Hunan cuisine, but also reflect the unique connotation of Sichuan and Hunan culture and the waterfall-like inheritance. While you are young, it is one of the great joys of life to try different flavors.

The town song of Hunan cuisine and Sichuan cuisineDifferencesThere are chili usages, flavors, regions, cooking methods, seasonings, and more.

1. The use of chili peppers is different.

Most of the spicy in Sichuan cuisine uses chili powder, red oil chili, pickled chili, Hu spicy shell Yuzhou Zheng (dried red chili pepper is made after stir-frying), etc., while the spicy in Hunan cuisine uses fresh chili pepper or homemade chopped pepper, but sometimes chili powder is used, but rarely.

Second, the taste is different.

Hunan cuisine is spicy, not sweet, sour, heavy taste, not heavy on the color of the dish, and the cutting of vegetables is casual. Sichuan cuisine is numb, not spicy, sweet, heavy vegetable color, and the knife technique is more exquisite.

3. Regions are different.

Sichuan cuisine is the cuisine of the Sichuan region and is one of the four major cuisines of the Han nationality in China. Hunan cuisine, also known as Hunan cuisine, is one of the eight major cuisines with a long history in China, and has been formed as early as the Han Dynasty.

Fourth, the cooking method is different.

Compared with Sichuan cuisine, the cooking methods of Hunan cuisine are mainly waxing, stir-frying, simmering, steaming, and the more common fish and shrimp are the main ones, and simmering is to put the raw materials into the pot and fry them until they are golden brown, and then put the ingredients into a casserole, add spices and simmer together until the ingredients are cooked thoroughly. The cooking methods of Sichuan cuisine are mostly stir-fried, fried, fried, stir-fried kidney flowers, stir-fried fat sausages, etc., and various dishes are diverse.

Fifth, the seasoning is different.

The chili peppers used in Sichuan cuisine will have oil, while the chili peppers used in Hunan cuisine basically have no oil.