In Guangdong, why do you feel that Hunan cuisine is more popular than Sichuan cuisine?

In Guangdong, why do you feel that Hunan cuisine is more popular than Sichuan cuisine?

There are many Hunanese working in Guangdong, and the tastes of Guangdong and Hunan cuisine are somewhat similar, so Hunan cuisine is more popular than Sichuan cuisine. Hunan's taste is mainly "spicy", and the use of seasonings is far less than that of Sichuan cuisine. As far as I know, Hunan people are not very interested in peppercorns and use star anise very little. Instead, use some cinnamon in some special dishes.

For example, when making dog meat or crayfish, I rarely hear anyone add peppercorns and star anise. They always add some cinnamon. Eat eels, soft-shell turtles, etc., that is, perilla and chili peppers. Basically, except for chili, other seasonings are rarely used. This virtually maintains the original flavor of the food, but it is just a little spicy.

For example, when making mutton or lobster, I rarely hear of anyone adding peppercorns and star anise. They always add some star anise. Eat eels, wild turtles, etc., that is, perilla leaves, peppers. Except for chili, most other condiments are rarely used. This invisibly maintains the original taste of the pellet feed, but it is a little spicy.

Hunan is closer to Guangzhou, especially some adults with lower diplomas work in some factories in Guangdong to obtain certain economic development benefits. Similarly, there are also many Hunanese who open some Hunan cuisine restaurants in Guangdong to satisfy the urge of Hunanese living in Guangdong to eat spicy food.

What the Cantonese people value is "authentic flavor", and Hunan cuisine is invisibly following the same path as Cantonese restaurants. Moreover, there are very few Cantonese people who can't eat spicy food at all, but they just don't have the habit of eating chili peppers. Sometimes it’s not easy to stop eating chili peppers!

Before the reform and opening up, chili peppers were often available in the canteens of various departments. It's just that they cook a whole chili pepper, add light soy sauce, oil, etc., and sell it as a whole. At that time, chili peppers were sold for two cents each, and many people ate them! Before the reopening, there were Sichuan restaurants in Guangzhou, but no Hunan restaurants.

"Mao's Braised Pork" became an instant hit in Guangzhou, and since then the number of Hunan cuisine restaurants has gradually increased. People in Guangzhou gradually began to realize that Hunan cuisine, apart from being a bit spicy, was also "authentic". Since then, more and more people are eating Hunan cuisine! On the contrary, the spiciness of Sichuan cuisine has never been popular in Guangzhou, and it is becoming less and less popular among people. This has a lot to do with the fact that "spicy" does not suit the taste of the Cantonese population. The above is my opinion. If you have any other ideas, please leave them in the comment area.