There are eight major cuisines in China. Why do people like Sichuan food best? The essence of Mapo tofu in Sichuan cuisine can be summarized into eight words: "hemp, spicy, spicy, fragrant, crisp, tender, fresh and lively". Among them, the biggest test of kung fu is "vigorous", which can be said to be a must: the cooked tofu is still steaming, and then garlic sprouts are sprinkled on it in time. There is a little green between green and white, as if it had just been picked. Using warm energy, dig a spoonful and pour it on the rice. If you take a bite, the fragrance in your mouth will last for a long time.

Besides Mapo Tofu, I usually eat kung pao chicken the most. First of all, I ate a piece of chicken and felt sour and salty because I put vinegar and soy sauce in it. Only after the sweet and sour, can you feel the spicy taste brought by pepper; Finally, the tongue feels a little sweet, mixing all the above flavors. Coupled with the fragrance of onion, ginger and garlic, kung pao chicken can be said to be a gluttonous meal.

When it comes to kung pao chicken, you can't bypass the fish-flavored shredded pork. My first photo of shredded pork with fish flavor is still on its name. I remember the first time I ordered shredded pork with fish flavor and found that there was no fish in it. Why is it called shredded pork with fish flavor? It was not until later that I learned that the name of fish-flavored shredded pork was because it had a "fishy smell" and was caused by ingredients such as "sugar, vinegar and cooking wine". Although the ingredients used are not much different from those in kung pao chicken, the proportion of ingredients used is different. Moreover, there is no "sea pepper" in kung pao chicken, and shredded pork tastes like fish.

The above examples are all hot dishes. Now let's talk about cold cuts. In Sichuan cuisine, no matter what ingredients are used for cold dishes, the most important thing is to "dry with a spoonful of red oil". In fact, as long as the red oil looks gorgeous and tastes fragrant but not spicy, the taste of this cold dish will not be bad.

Therefore, the reason why Sichuan cuisine has become the most popular dish among the eight major cuisines, in addition to the extreme pursuit of taste, may be because the ingredients used for seasoning are very common. For example, we attach great importance to authentic Cantonese cuisine. We don't care about the freshness of Cantonese food in other places except Guangdong, which is rich in products. We don't have many ingredients for special dishes. At this time, the benefits of Sichuan cuisine are obvious.

So in my opinion, among the eight major Chinese cuisines, Sichuan cuisine is absolutely impossible for me to refuse.