Hunan cuisine consists of three flavors: Xiangjiang River Basin, Dongting Lake Area and Xiangxi Mountain Area. Sichuan cuisine consists of Chengdu cuisine, Chongqing cuisine, Zigong cuisine and vegetarian Buddhist cuisine.
The main characteristics of Hunan cuisine are spicy dishes and wax products, which pay attention to the taste of raw materials and emphasize spicy and sour taste. Sichuan food is delicious, thick and thick, especially spicy, fishy and strange.
Sichuan cuisine has a lot of peppers; Many sour beans are Hunan cuisine.
Sichuan cuisine, referred to as Sichuan cuisine, is one of the eight major cuisines in China. It has a long history, unique flavor and is well-known at home and abroad. With the development of production and economic prosperity, Sichuan cuisine has absorbed the advantages of North and South cuisine and official and business banquet dishes on the original basis, forming the characteristics of North Sichuan cuisine and South Sichuan cuisine, enjoying the reputation of "eating in China and tasting in Sichuan".
Hunan cuisine, also known as Hunan cuisine, is one of the eight major cuisines with a long history in China, which was formed as early as the Han Dynasty. Xiangjiang River Basin, Dongting Lake Area and Xiangxi Mountain Area are the three major local flavors. Fine production, extensive materials, varied tastes and diverse varieties; The color is bright, thick and practical; Pay attention to spicy, fresh and tender taste; The making method is called stewing, stewing, waxing, steaming and frying.