Recently, the development of Sichuan cuisine is getting faster and faster, why is it rare to see Lu

This is related to people's tastes, now most people like to eat spicy food, like to eat food with a stronger taste, so Lu cuisine is relatively rare.

Because there are more seasonings, people can't accept it, it's too spicy, everyone's eating habits are different, and there are fewer people who like to eat.

You don't have to earn who is the best, everyone is their own brother from the descendants of Yan and Huang, and it is undeniable that the food culture of our motherland has thrown the world for thousands of years. The climate and environment of various places are different, and the food culture does not want to be without dates, one place is the same, such as Hunan's going to Guangdong to make Cantonese cuisine chef dry stool dismantling, oil splashed beans, Yangguan three stacks, shrimp before the rain, Shili ginkgo, Wuyun Tuoyue, yellow stewed chicken nuggets, pot collapsed yellow croaker, milk soup crucian carp, roasted two winters, Taishan Sanmei soup, clear soup Shih Tzu tongue, race crab, stewed two chicken shreds, elephant eye pigeon eggs, cloud slice lion's mane mushroom, fried fish celery, crispy fried whole scorpion, etc.

<> you may still be eating salt bibimbap, the biggest feature of Lu cuisine is that it is good at using green onions, ginger and garlic, all over the motherland, all over the world, as long as the use of green onions, ginger and garlic when cooking, that is from our Lu cuisine borrowed from the past, our Lu cuisine can be said to be the father of the eight major cuisines. Whether it is the four major cuisines or the eight major cuisines, even if there are twelve cuisines and twenty cuisines in the future, the ranking does not need to be in order. Chefs should not have the distinction of gateway cuisines, they should learn from each cuisine, take their essence and remove their dross, and carry forward it more scientifically and nutritionally.

They are Shandong cuisine, Suzhou cuisine, Sichuan cuisine, and Cantonese cuisine. At that time, the official banquet dishes were Lu cuisine, mainly because the cost of ingredients for the representative dishes of Shandong cuisine was high, the production was complicated, and the time taken was long, so ordinary people could not afford to eat or did not eat it often. So it's not as popular as Sichuan cuisine.

The practice is elaborate and cumbersome. However, it cannot be said that it is the most delicious, after all, each cuisine has its own characteristics and unique skills. But Lu Cai's status as a court dish makes him the first and deserved, after all, the status of the emperor's relatives is there.

For example, the surname Zhang never said that it was not expensive.

Sichuan cuisine is a reflection of this idea, color, flavor, seasoning, and style are all the direction of its efforts, and continue to innovate, keep moving forward, and close to life.

It is enough to prove that Sichuan cuisine is a famous dish that is recognized as the envy of the people, as for whether Sichuan cuisine can be called the first major cuisine of the eight cuisines, there is no authoritative evaluation, at least the food can only be tasted and evaluated, there is no specific evaluation standard like tobacco and alcohol, but it is certain that Sichuan cuisine ranks among the top eight cuisines.

The main reason is that Sichuan cuisine is in line with the characteristics of young people's heavy tastes, so it will bloom everywhere, and Lu cuisine is more particular about practices.

Because the production method of Lu cuisine is demanding, it is not as simple as Sichuan cuisine, so it is difficult to bloom everywhere.

Shandong cuisine pays attention to grace and luxury, neutral atmosphere, peace and health, while Sichuan cuisine is cheap and delicious, and it is mainly home-cooked food. High-end Cantonese cuisine is a very high test for chefs, and Cantonese cuisine has a culture that is difficult to reproduce.

Because the production process of Lu cuisine is very difficult, and it is not particularly delicious, it will not bloom everywhere.

Because the taste of Sichuan people is heavier, they eat more spicy, so there are more Sichuan dishes in Sichuan, and there are fewer other cuisines, because there are the most Sichuan people in Sichuan.

Because after the dishes of the major cuisines were transmitted to Sichuan, they were creatively improved and slowly integrated into Sichuan cuisine, becoming a representative dish in Sichuan cuisine.

Because Sichuan cuisine is more suitable for the taste of Sichuan people. This is equivalent to why most of Guangdong is Cantonese cuisine, and other cuisines rarely appear ......Because the tastes of people in different places are different, it is natural that the dishes in this region are more suitable for the appetite of local people.

There is a reason why Sichuan people like to say that any dish is Sichuan cuisine.

The two cuisines have their own merits and loves. I am a Chinese person, the food culture is broad and profound, and now life is extremely convenient, not to mention eating Shandong cuisine at noon and eating Sichuan cuisine at night, you sit at a table, Sichuan, Lu, Guangdong, Hunan and other cuisines can be eaten, haha, pick up what you like to eat, Lu cuisine belongs to the eight major cuisines of our country, each has its own characteristics, each has a thousand requirements, so there are these eight cuisines. If you talk about Sichuan cuisine and Shandong cuisine, and the characteristics of pigeons, it will take a lot of space.

To put it simply, Sichuan cuisine pays attention to color, flavor and shape.

Especially in the position, the unique style, with a variety of flavor types, fresh and mellow and mellow, is known for making good use of spicy seasoning, integrates the characteristics of the southeast and northwest, absorbs the strengths of all families, is good at absorption, and is good at innovation. Chengdu has been awarded the honorary title of "World Capital of Gastronomy". It is characterized by red flavor that is numb, spicy, fresh and fragrant; The white flavor is varied.

It is really difficult to eat Lu cuisine on behalf of the dishes, and I don't even know what the characteristics of Lu cuisine are, which shows that the popularity rate of Lu cuisine is not high, which also hinders the promotion and development of Lu cuisine.

Sichuan cuisine is all over the world, Sichuan cuisine is not the spicy two flavors that people generally understand, in fact, about 70% of Sichuan cuisine does not have spicy taste, Sichuan cuisine has 20 Generally speaking, there are more people who feel that they eat Sichuan cuisine, and the Sichuan restaurants on the street are generally more than Lu cuisine restaurants, mainly Lu cuisine takes the high-end route, and Sichuan cuisine takes the mass route. Therefore, people who eat Sichuan cuisine are better than Lu cuisine, and Sichuan cuisine has a unique taste, spicy and fragrant, and endless aftertaste. is a very important link.

It requires the maker to be careful and meticulous and pay attention to specifications.

According to the needs of cooking, the raw materials are cut and shaped to make them the same size, equal length, same thickness, and uniform thickness. This can not only make the dishes easy to season, neat and beautiful, but also can avoid the vegetable is bound to be Lu cuisine than Sichuan cuisine, Lu cuisine is exquisite and finely workmanliked, mostly used for ** and business entertainment, Sichuan cuisine also has the Jianghu cuisine, eclectic, bold style is very popular with young people, more seen in the market, as for which is delicious, then the benevolent will see the benevolent, the wise will see the wise.

The influence of Sichuan cuisine will be a little greater, because you can see a variety of Sichuan restaurants all over the country, so this also proves that Sichuan cuisine is more in line with everyone's taste.

The influence of Sichuan cuisine is even greater, because many restaurants on the street are Sichuan cuisine.

Sichuan cuisine, because the number of people who like Sichuan cuisine is very large, and Sichuan cuisine also has more traffic, so the ability to influence this is also greater.