Sichuan cuisine pays attention to 38 cooking techniques such as frying, frying, dry-burning, frying, smoking, soaking and stewing. And its taste pays attention to color, fragrance, taste and shape. Sichuan cuisine has always been said to have seven flavors and eight flavors. Sichuan cuisine is mainly spicy, which makes people feel more appetizing. Cantonese cuisine is fresh, tender, refreshing, smooth, light and crisp, light in summer and autumn and slightly mellow in spring and summer. There are six flavors and five flavors, which shows that they are equally matched and some people like them, but I personally think it is Sichuan cuisine. There are several reasons.
The first point:
More Sichuan cuisine pursues a spicy and delicious taste, which is heavier and can open people's taste buds. For example, spicy chicken, kung pao chicken, Sichuan braised pork, Maoxuewang and so on. They are all spicy dishes, which make people eat more bowls of rice inadvertently, while Cantonese dishes are mostly light and pursue the taste of the ingredients themselves, mainly stir-fried, seafood and soup, such as
The second point:
It's just that many Cantonese dishes taste sweet. When food tastes sweet, people will get bored if they eat too much, so people will soon lose their appetite. Although there are some sweet dishes in Sichuan cuisine, its sweetness also contains other flavors, which can stimulate our taste buds at multiple levels, such as sweet and sour pork ribs, dry-roasted mandarin fish, hibiscus patties, and sometimes fish-flavored shredded pork that we often eat. They not only contain sweetness, but also taste hot and sour. Does not make people feel sweet.
The third point:
Sichuan cuisine is relatively simple and belongs to a home-cooked taste. However, as long as it has a homely taste, we will eat more rice just like eating at home. But Cantonese cuisine is carefully prepared, and every dish looks gorgeous, which makes people chew slowly. People don't eat much when they chew slowly, so we often see that the bowls for eating in the south are particularly small.
That's why I think Sichuan food tastes better. I also want to say here that no matter which kind of food is more delicious, it should not be rejected. There are reasons for the existence of major cuisines. What we have to do is that all the major cuisines are nutritious and healthy, and we have to try.