2007-01-02 07:47:39 · 2 answers · asked by Anonymous in Food & Drink ➔ Ethnic Cuisine
The differences primarily lie in the location of the province. The hotter it is and closer to the water, the more they use rice, citrus, hot spices and peppers, seafod and less noodles in their cooking. The colder and more inland, the more you see noodles, meat, and grains. Also the more affluent the province, the more elaborate the preparations.
A great book to pick up is "Hot, Sour, Salty, Sweet" it's a culinary journey through the provinces.
2007-01-02 07:59:38 · answer #1 · answered by JUDI O 3 · 1⤊ 0⤋
Hunan and Mandarin cuisines are similar to each other. Cantonese cuisines are a little bit oily, but Hunan and Mandarin cusines are a little lighter, meaning not as oily as Cantonese. Szechuan cuisines are the most spicy one among those three. Only Szechuan is spicy, very spicy and hot!
2007-01-02 08:08:40 · answer #2 · answered by Chicken Burrito 2 · 0⤊ 0⤋